Makes 18 cookies


1 cup sugar

1 can 100% pure pumpkin puree

1 egg

2 tablespoons canola oil

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon ground ginger

1/2 teaspoon nutmeg, cinnamon, salt, baking soda and baking powder

1 1/2 cups sifted powdered sugar

2 tablespoons nonfat cream cheese

1 teaspoon vanilla


1. In a large bowl, mix 1 cup sugar with 1 cup canned pumkin. Stir in egg and canola oil.

2. In a medium bowl, stir together all-purpose flour, wheat flour, ginger, nutmeg, cinnamon, salt, baking soda and baking powder. Add pumpkin to mixture and blend thoroughly.

3. Drop dough by rounded teaspoons onto a cookie sheet, 2 inches apart. Flatten each mound of dough with dampened fingers. Bake for 8 minutes at 350 degrees. Remove cookies to a cooling rack to cool completely.

4. Meanwhile, using a mixer or by hand, combine sifted powdered sugar, 2 tablespoons canned pumpkin, cream cheese and vanilla. Spread 1 tablespoon filling between 2 cookies.