Pumpkin adds moistness – great Thanksgiving cookies! The frosting makes the cookies more appealing to children.  Delicious!

23/4 cups Low-Carb Bake Mix, (675 mL)
  page 22
11/4 cups SPLENDA® Granular (300 mL)
2 tsp baking powder (10 mL)
11/2 tsp pumpkin pie spice (7 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1 cup butter, softened (250 mL)
10 oz cooked, mashed pumpkin (300 g)
2 eggs
1 tsp vanilla extract (5 mL)
2 cups sugar free chocolate chips (500 mL)
1 cup chopped pecans (250 mL)

Confectioner’s Sugar Frosting: (optional)
1 cup Confectioner’s Sugar Substitute, (250 mL)
  page 65
2 tbsp whipping cream (25 mL)
2 tbsp Da Vinci® Sugar Free Vanilla, OR (25 mL)
  Caramel Syrup, OR Low-Carb Pancake Syrup
1 tbsp butter, melted (15 mL)
1/2 cup Crème Fraiche, page 67 (125 mL)

In large bowl, combine Low-Carb Bake Mix, page 22, SPLENDA® Granular, baking powder, pumpkin pie spice, baking soda and salt. 
In food processor or in large bowl with electric mixer, process butter.  Add pumpkin, eggs and vanilla extract; process.  Gradually add dry ingredients and process until completely incorporated.  Stir in chocolate chips and pecans.  Drop by heaping 11/2 teaspoonfuls (7 mL) onto greased cookie sheets.  Bake  in 350°F (180°C) oven 12 to 15 minutes, or until edges are turning light brown and  cookies are golden brown underneath.  Remove with very thin, broad spatula (or something similar) to wire rack to cool completely. 

Confectioner’s Sugar Frosting:  In small bowl, combine Confectioner’s Sugar Substitute, page 65, whipping cream, Da Vinci® Sugar Free Syrup of choice and butter.  Fold in Crème Fraiche, page 67.  Cookies with frosting:  (2.3 g Carbs)  (You can use any cream cheese frosting or my Betty Crocker frosting - easier!)

Variation:  Spiced Pumpkin Jumble Cookies:  Omit chocolate chips.  Use 2 cups (500 mL) chopped pecans and 1/2 cup (125 mL) raisins, snipped in half.
(2.5 g Carbs)