Glazed Spice Cake Cookies

Cooking Light
"While visiting Seattle, I noticed that many of the bakeries were selling large cake-like cookies, some topped with a white glaze. They were soft and delicious. After playing around with ratios found in various recipes for cookies and quick-breads from Cooking Light, I came up with this recipe." CL Reader.
2 dozen cookies (serving size: 1 cookie)


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1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup canned pumpkin
1 cup packed brown sugar
1/4 cup butter, softened
1/4 cup fat-free milk
1 1/2 teaspoons vanilla extract
2 large egg whites
Cooking spray
3/4 cup powdered sugar
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
Dash of ground cinnamon


Preheat oven to 375°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt); stir well.

Combine pumpkin, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add milk, vanilla, and egg whites; beat well. Gradually add flour mixture to pumpkin mixture; stir until combined.

Drop dough by heaping tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° 10 minutes or until almost firm. Cool on pans 1 minute on a wire rack; remove from pans. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, milk, vanilla, and cinnamon; stir well with a whisk. Dip tops of cookies in glaze. Place cookies, glaze side up, on wire racks; allow to set.

Created date

January 2004

Nutritional Information

Calories 102
Caloriesfromfat 18 %
Fat 2 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 1.4 g
Carbohydrate 19.8 g
Fiber 0.6 g
Cholesterol 5 mg
Iron 0.7 mg
Sodium 109 mg
Calcium 34 mg