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Iced Pumpkin Cookies

Here’s another favorite recipe that I find myself making every Fall. My original goal was to find a yummy cookie recipe that called for pumpkin that was relatively healthy, yet still a bit indulgent and super delicious. These certainly are a winner in my book and I promise won’t even ruin your post-summer diet!

These iced pumpkin cookies are really soft {almost cake-like} and have a delicious spiced pumpkin flavor. The icing is definitely the perfect finishing touch, but they still taste incredible without it. One suggestion that I would make is after baking these, do not store them in an airtight container like you would normally do with cookies, as the moisture will soften them and make them a bit soggy. I found this out after taking them to work to share with everyone…oops! They still tasted good of course, but these cookies can sit on a plate uncovered for a few days and still be soft and delicious!You may have noticed this is a recipe I’ve posted before. Well you are correct, however I did make these again with a few modifications. Instead of butter I used Greek yogurt and they still turned out great! The consistency remained the same and they were still super moist. I had originally tried this with applesauce, but I just didn’t enjoy the flavor as much and the dough was runny. I also used a cup of whole wheat flour in place of all-purpose and you can’t tell the difference at all!Now you can have TWO cookies for less calories than one from the original recipe! Can’t beat that, huh?

Iced Pumpkin Cookies   Print Recipe adapted from Allrecipes Serves: 18 cookies Ingredients

  • 1 cup whole wheat flour
  • 1½ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • ½ tsp. salt
  • ½ cup nonfat plain Greek yogurt
  • 1½ cups Stevia in the Raw (or 1½ cups sugar)
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract
  • Glaze
  • 2 cups confectioners’ sugar
  • 3 Tbsp milk
  • 1 Tbsp melted light butter
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.
  3. In a medium bowl, combine ½ cup yogurt and Stevia (or sugar). Add pumpkin, egg, and 1 tsp. vanilla to yogurt mixture, and mix until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  4. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To make the glaze, combine confectioners’ sugar, milk, melted butter and 1 tsp. vanilla. Add milk as needed to achieve drizzling consistency. Enjoy!

Nutritional Information Serving Size: 2 cookies • Calories: 75 • Fat: 0.3 g • Carbs: 14.1 g • Fiber: 1.5 g • Protein: 3 g • WW Points+: 2 pts 3.5.3208

Posted by: Dr.Health

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