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You are here: Home / Dairy Free / Skinny Iced Pumpkin Cookies & Review of Melt Buttery Spread

October 11, 2011 By Kaitlin 20 Comments

Skinny Iced Pumpkin Cookies & Review of Melt Buttery Spread

One of the huge downsides of my pumpkin obsession is that most of the sweets made with pumpkin really should be eaten in moderation (something I am not capable of adhering to). So I am always in search of a way to lighten the calorie intake of those desserts so that I can still enjoy them without feeling terribly guilty afterwards.
Skinny Iced Pumpkin Cookies

Kelly from Eat Yourself Skinny recently had a post trying out a new buttery spread called Melt with rave reviews. Luckily, Melt graciously sent me two packages of their organic buttery spread for me to try out as well!

So what exactly is melt and what makes it different from other butter substitutes? Melt contains virgin coconut oil, flax seed oil, palm fruit oil, and canola oil — all healthy cooking oils and “good fats.” Typical buttery spreads are made of hydrogenated or partially hydrogenated oils, which have been liked to obesity, heart disease, etc. Melt is also organic, gluten free, soy free, kosher, and has 50% of the saturated fat and fewer calories than butter. Whew.
Melt’s, well, melt point is close to original butter’s melting point, making it perfect for baking. Typical buttery spreads usually have a lower melting point, which means they tend to separate during the baking process resulting in a flat cookie. So what better way to really test out Melt’s best qualities than making a batch of Skinny Iced Pumpkin Cookies? I adapted this recipe from AllRecipes.com.
Skinny Iced Pumpkin Cookies

 

Ingredients (this makes 3 dozen cookies):
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 cup Melt buttery spread
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

Icing, for drizzling:

  •   1/2 cup and 1 tablespoon confectioners’ sugar
  •   2-1/2 teaspoons 2% milk
  •   3/4 teaspoon melted Melt buttery spread
  •   1/4 teaspoon vanilla extract

Preheat your oven to 350 degrees. In a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt and mix to combine.

 

In a larger bowl, add the butter and sugar. Using a hand mixer, beat until well combined. (Side note: another plus to using Melt– you don’t have to have it sit out to soften for long. Melt has a softer texture than butter so a few minutes outside the fridge is all you need).
Add the pumpkin, egg and vanilla extract and beat until creamy.
Add half of the dry mixture to the wet mixture, beating to combine. Repeat with remaining dry mixture.

 

Drop heaping teaspoons on cookie sheet lined with parchment paper (I strongly suggest springing for the parchment paper, no more burned cookie bottoms!) Bake for 15 minutes and allow to cool.

 

While the cookies are baking, make the glaze. Combine confectioner’s sugar, milk, melted Melt, and vanilla extract. If it thickens up, add a little bit more milk until it reaches the consistency you are looking for.

 

Using a fork, drizzle the glaze over the cookies and allow to set.

 

Don’t these look incredibly decadent?
Skinny Iced Pumpkin Cookies

 

Using eRecipe.com, I entered the original recipe versus my “skinny version.” The result?
Nutritional Widget Image
Powered by eRecipe.com
Nutritional Widget Image
Powered by eRecipe.com

A 23 calorie reduction per serving (1 cookie). I’ll take it!

Skinny Iced Pumpkin Cookies

The cookies are chewy and a little bit spicy (think pumpkin spice) which contrasts the sweetness from the glaze. I love the presentation with the drizzle, it really takes them up a notch!

Skinny Iced Pumpkin Cookies

If you have a serious sweet tooth, you can drip the cookie completely in the glaze, but I personally prefer the small bites of sweetness along with this cookie.

As you can see, Melt was up to my baking challenge and worked beautifully within this recipe!

Melt is also currently hosting an amazing giveaway, Mingle with Melt where you can win a $500 visa gift card to use towards a foodie night!  One winner (plus the blog that referred them, hopefully me!) will win a chic foodie night with friends and can use the gift card to buy cooking supplies, food, decor, and maybe even a new LBD, as well as 3 packages of Melt.  Melt will also feature each winner’s party photos and original recipes featuring Melt on their facebook page and website. The contest runs until October 31, so be sure to head over and enter! — Don’t forget to include me as the blog you came from 🙂 Good luck!
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Related posts:

Chewy Gingerbread CookiesChewy Gingerbread Cookies Pumpkin Whoopie Pies Mini Chocolate Swirled Pumpkin Pies Nutella Swirled Pumpkin Cheesecake Bars

Filed Under: Dairy Free, Dessert, Review Tagged With: Butter, Butter Substitute, Buttery Spread, Cinnamon, Cloves, Cookies, Dessert, Eggs, Ginger, Glaze, Iced, Melt, Nutmeg, Pumpkin, Review, Skinny

Comments

  1. Rita D K Simmons says

    October 11, 2011 at 1:37 am

    Now thats my kinda treat, all the goodness without the guilt. Thanks for the recipe share:-)

    Reply
  2. S.V. says

    October 11, 2011 at 2:04 am

    The cookies look fantastic and sound fantastic lightened up. I need to lighten up my treats as I eat way to many!

    Reply
  3. Erin says

    October 11, 2011 at 2:30 am

    I have never heard of Melt before Kelly posted it. Looks like great stuff! Moderation is overrated!!!

    Reply
  4. Ann says

    October 11, 2011 at 2:56 am

    They look delicious! I’m glad you liked the spread….

    Reply
  5. Stephanie @ Eat. Drink. Love. says

    October 11, 2011 at 3:06 am

    Oh these look so tasty!! I like how you “skinnified” them!

    Reply
  6. Baker Street says

    October 11, 2011 at 9:09 am

    Love the drizzle on top!

    Reply
  7. Lizzy says

    October 11, 2011 at 10:53 am

    Sounds like a GREAT spread! Yummy cookies, too~

    Reply
  8. Nava.K says

    October 11, 2011 at 12:12 pm

    Looks so delicious, life that drizzle on top.

    Reply
  9. Samantha @ Ferraro Kitchen says

    October 11, 2011 at 3:09 pm

    Love itt!!! And I’m going to enter..especially since it ends on my birthday..hehehe

    Reply
  10. Kelly | Eat Yourself Skinny says

    October 11, 2011 at 5:12 pm

    Great recipe, these sound fabulous!! Love all the calories you saved! 🙂

    Reply
  11. Katie says

    October 11, 2011 at 6:42 pm

    Thanks for all the pumpkin recipe ideas! I came across an easy, tasty way to use the seeds that you can score from all that pumpkin. I’d be happy to share it ! 🙂

    Reply
  12. icancookthat says

    October 11, 2011 at 7:43 pm

    @Samantha: Happy early birthday! I think that should hopefully give you some extra luck 🙂

    @Katie: That would be wonderful! I love pumpkin seeds!

    Reply
  13. Happy When Not Hungry says

    October 13, 2011 at 10:55 pm

    These look delicious and so healthy too. Yum!

    Reply
  14. Emily @ Life on Food says

    October 15, 2011 at 12:46 am

    That spread sounds really interesting. I hope they sell it in a store near me.

    Reply
  15. Alicia says

    October 15, 2011 at 1:57 am

    I love your post…these sound delicious! I have leftover pumpkin and am trying to figure out what to do with it…so when I saw your recipe I knew just what to do with it…Thanks!

    Reply
  16. Free Spirit Eater says

    October 26, 2011 at 2:22 pm

    These look and sound fabulous! Love that they’re guilt free too. Thanks for sharing, have a good one! =]

    Reply
  17. healthyfoodietravels says

    November 9, 2011 at 2:27 pm

    Mmm, these look delicious! I imagine they’d be perfect for coffee or tea 🙂 Love the skinnying them up, as well!

    Reply
  18. beccles suffolk says

    November 15, 2011 at 8:02 am

    I love the fact that this is a guilt-free delicious snack. Since this is pumpkin I can let the children eat this and they will not notice that they ate vegetables(pumpkin).

    Reply
  19. ethelmacias says

    March 14, 2012 at 12:00 am

    This recipe is terrific! Made it with my mom yesterday and it was perfect! It turned out what we expect. If you are looking for more tasty and delicious bread recipes — Now is the right time to make one just watch the videos and follow list of bread recipes at http://www.everything-bread.com, http://www.gourmandia.com and http://www.gourmetrecipe.com for more exciting and delectable recipes. Have fun!!

    Reply

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