Pumpkin Cookies moist, delicious and Low in Fat

1/4 cup butter, softened

1 cup sugar(I used brown and a little less)

1 egg

1 tsp vanilla extract

1 1/2 cups canned pumkin

1/2 cup buttermilk

2 cups flour

1 tsp. baking powder, baking soda and cinnamon

1/2 tsp salt

Preheat oven to 375F. Spray cookie sheet with pam or use parchment

In large bowl, beat together the butter and sugar. Add the egg and vanilla and

beat until light, beat in the pumpkin and buttermilk

Combine the flour, baking powder, baking soda, cinnamon and salt, and beat into

pumpkin mixture.

Drop the batter by spoonfuls onto the prepared pan, put them close they don't

spread much. Bake for about 12 min. or until very lightly golden on edges.

Icing:

1/2 cup brown sugar

1 TBL butter

3/4 tsp vanilla

2 TBL nonfat milk

3/4 cup powdered sugar

In microwave-proof bowl, combine the brown sugar, butter and milk. Microwave for about

20 seconds, until sugar is thoroughly dissolved. Add the vanilla and powdered sugar and

beat to combine.

Use a tsp. of icing on top of each cookie while warm.

Makes 36 cookies

By Kim