Pumpkin Fudge Crinkle Cookies

I wasn’t sure what to make for Friendmas dessert, so I asked Nacho if he had any requests and he replied saying something with pumpkin and cinnamon. I had been craving some chocolate crinkle cookies, so I put the two together. The result was gooey, fudgey and gone within 10 minutes 🙂

Pumpkin Fudge Crinkle Cookies

yield 16 cookies

• 1/4 cup pumpkin puree
• 5 tbs raw cane sugar
• 2 tbs Splenda
• 1/4 cup egg substitute
• 1 tsp vanilla
• 1/2 cup cocoa powder
• 1/2 cup + 2 tbs flour
• 1/4 tsp baking powder
• 1 tsp pumpkin pie spice
• dash salt
• 1/4 cup powdered sugar
• 1 tsp cinnamon

Directions:

1. In a small bowl, whisk together flour, cocoa powder, baking powder, pumpkin pie spice and salt.
2. Beat pumpkin, sugar and splenda until combined. Add egg substitute and vanilla.
3. Beat in dry ingredients, then refrigerate covered for 1 hour.
4. Preheat oven to 350. Combine powdered sugar and cinnamon in a small bowl.
5. Form dough into small balls, then drop and cover in powdered sugar.
6. Place on greased baking sheet and bake 10-12 minutes.
7. Transfer to wire rack or eat immediately when warm (that’s what we did).