Iced Pumpkin Cookies

• 1 cup whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 1/2 cup nonfat plain Greek yogurt
• 1 1/2 tsp. Stevia in the Raw (or 1 1/2 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. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and Stevia (or sugar). Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
2. 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!

whole wheat flour, flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, nonfat plain, sugar, pumpkin puree, egg, vanilla extract, sugar, milk, light butter, vanilla extract

Taken from www.epicurious.com/recipes/member/views/iced-pumpkin-cookies-51283211 (may not work)