Pumpkinwitches; Just in time for Halloween
Makes 18 cookies
1 cup sugar
1 can 100% pure pumpkin puree
2 tablespoons canola oil
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon ground ginger
1/2 teaspoon nutmeg, cinnamon, salt, baking soda and baking powder
1 1/2 cups sifted powdered sugar
2 tablespoons nonfat cream cheese
1 teaspoon vanilla
1. In a large bowl, mix 1 cup sugar with 1 cup canned pumkin. Stir in egg and canola oil.
2. In a medium bowl, stir together all-purpose flour, wheat flour, ginger, nutmeg, cinnamon, salt, baking soda and baking powder. Add pumpkin to mixture and blend thoroughly.
3. Drop dough by rounded teaspoons onto a cookie sheet, 2 inches apart. Flatten each mound of dough with dampened fingers. Bake for 8 minutes at 350 degrees. Remove cookies to a cooling rack to cool completely.
4. Meanwhile, using a mixer or by hand, combine sifted powdered sugar, 2 tablespoons canned pumpkin, cream cheese and vanilla. Spread 1 tablespoon filling between 2 cookies.