Friend Makin' Monday - recipe exchange

I'm a sad monkey today.  I was a victim of the evilness of the spouse & child this weekend.  Cider & Donuts.  Thankfully, we only got 1/2 dozen donuts, so I was forced to stop at 2.   I don't feel terribly guilty, tho.  We were carving our Jack O Lanterns and cider & donuts are a tradition for us.  It went along with our fun family day.

If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section at: www.alltheweigh.com so we can all see your FMM questions and answers. Please invite your blog readers to add their links here too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!

FMM: Recipe Exchange

Let’s share one or two of our favorite Fall recipes this week!  It’s always fun to mix things up in the kitchen! 

I can't take the credit for this at all.  I follow Gina's Skinny Recipes blog and she's my hero!  Everything I've tried from her site is amazing!

Pumpkin Spice Cookies with Chocolate Glaze.

Servings: 32 • Size: 1 cookie • Old Points: 2 pts • Points+: 2 pts
Calories: 82.0 • Fat: 2.0 g • Protein: 1.5 g • Carb: 16.4 g • Fiber: 0.2 g • Sugar: 9.8
Sodium: 57.1

Ingredients:

• 4 oz 1/3 less fat cream cheese, softened
• 2 tbsp unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup sugar
• 1 egg
• 1/2 cup pumpkin puree (canned is fine)
• 1/4 cup 1% buttermilk
• 1/2 tsp vanilla extract
• 1 3/4 cup all purpose flour
• 1/2 tsp pumpkin spice
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder

For the chocolate glaze:

• 1/4 cup confectioners' sugar
• 1/2 tbsp unsweetened cocoa powder
• 1/2 tbsp 1% milk
• 1/8 tsp vanilla extract
• pinch of salt

Directions:

Preheat oven to 350°. Line baking sheet with silicone mat.

In a medium bowl, beat cream cheese, butter and sugars together until light and fluffy. Add egg; beat well. Mix in pumpkin, buttermilk and vanilla.

In another bowl combine flour, spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well.

Drop by rounded tablespoonfuls, 2 inches apart onto silicone lined baking sheets. Bake 12 - 14 minutes or until golden. Remove to wire rack to cool.

For the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Place in a piping bag or a zip lock bag with the point cut off and drizzle onto the cookies.