Spiced cookies with a sweet frosting.  They are nice on their own too without frosting, but I think the cookie batter tastes the best of all!   My bad!  These are soft cookies due to the moisture from the pumpkin and they firm up in the refrigerator - either way they are nice, but I think I like them cold more.  Yummy, I had one with a cup of tea this morning.  I am jumping out of my skin with excitement over this new book which is going to the printers shortly!  However, it's tough to stay out of the kitchen, so I took time off one afternoon and made these for myself and hubby, a friend and for you my blog friends.  Thanksgiving is coming up.  I will give you some more ideas when I get some time.  Tough to keep up my blog this month. I'm very busy.

2 eggs
1 cup butter, softened (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/3  cup erythritol (75 mL)
1 cup canned pumpkin (250 mL)
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix (CLICK) (300 mL)
21/2 tsp baking powder (12 mL)
2 tsp cinnamon (10 mL)
1/2 tsp baking soda (2 mL)
1/4  tsp salt (1 mL)
Better than Betty Frosting (below) - double the frosting
  (If desired, you can also just use a simple cream cheese frosting with some butter in it and powdered erythritol (commercially powdered is better) or Swerve, if you like that) and a bit of vanilla extract)

Preheat oven to 350°F (180°C).  In food processor, process eggs, butter, liquid sweetener, erythritol, pumpkin and vanilla extract.  In large bowl, combine Gluten-Free Bake Mix, baking powder, cinnamon, baking soda and salt.  Add dry ingredients to egg mixture and process.On ungreased cookie sheet, drop batter by big, heaping tablespoonfuls (22 mL).  With spoon spread into a circular shape.  Bake 10 to 12 minutes.  Cool half an hour and then frost.  

Yield:   30 cookies
1 cookie
115.3 calories
2.1 g protein
10.5 g fat
2.8 g carbs

This frosting is reminiscent of Betty Crocker® Frosting, but I think it is nicer.

3 tbsp butter, melted (45 mL)
2 tbsp sugar-free pancake syrup (30 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar, OR to taste (125 mL)
1/4  cup sifted, powdered erythritol (60 mL)
1/4  cup whole milk powder (60 mL)
1/2  tsp cornstarch (2 mL)

In blender, combine butter, sugar-free pancake syrup, liquid sweetener to taste, powdered erythritol, whole milk powder and cornstarch.  Blend until smooth.  If the frosting is too thick, add water 1 tsp (5 mL) at a time and blend.  If the frosting is too soft, let it sit for half an hour and it should thicken up.

Helpful Hint:  Instead of sifting the erythritol, you could place it in a coffee bean grinder or blender to make sure there are no lumps. 

Yield:  1 batch
1 batch (total amount)
469.2 calories
8.8 g protein
43.1 g fat

13.5 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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