1 cup butter
½ cup cane juice crystals
½ cup Sucanat
1 cup canned pumpkin
2 cups whole wheat pastry flour
1t baking soda
1t baking powder
¼ t salt
½ cup brown sugar (I was not sure if Sucanat would work, so I used brown sugar)
¼ cup milk
1 ½ to 2 cups powder sugar or powdered Sucanat
Cream the butter, cane juice crystals and Sucanat together mixing well. Add the pumpkin, egg and vanilla. Mix until well combined. Add the remaining ingredients. Add remaining ingredients. Drop by tablespoonfuls onto an ungreased cookie sheet.
Bake cookies for 10 to 12 minutes at 350 degrees. Let cool completely and frost.
To Make Frosting:
In a saucepan on medium heat combine butter and brown sugar. Let it cook until it is smooth and bubbly, be very careful not to let this burn and stir constantly. After it starts to bubble let it cook for one minute. Remove from heat and mix in milk. Add powdered sugar until it is a spreadable frosting consistency. Frost cookies. This frosting will harden rather quickly, so work fast or have a helper to get them all frosted.
The Homestead Kitchen
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