Pumpkin Cookies with a Caramel Crunch Icing

1/2 c. Earth Balance Margarine

1 c. milled cane sugar

1 c. canned solid pack pumpkin

1 tsp. vanilla

1/8 tsp. salt

1 tsp. baking soda

1 tsp. Rumford’s Baking Powder

1 tsp. ground cinnamon

2 c. whole wheat pastry flour OR (1 c. white wheat & 1 c. all purpose flour)

1. Cream margarine, sugar, and pumpkin.

2. Add remaining ingredients beating until light and fluffy.

3. Using a 2 tablespoon scoop, spoon mounds on cookie sheet, do not flatten.  Bake at 350° for 18-22 minutes.  Top with Caramel Icing.

Yields:  26 2-Tbsp. cookies

Caramel Crunch Icing

*Tip: Make frosting only after all cookies have come out of the oven, as it hardens quickly.

1/2 cup Earth Balance Margarine

1/2 cup French Vanilla Silk Creamer

1 cup sucanat

1. In a small saucepan combine the margarine, creamer, and sucanat.

2. Using a candy thermometer simmer until temperature reaches 250°.  Let cool 1 minute and spread icing on cookies using the back of a spoon.  Ice quickly as mixture hardens as it cools. (Keep a small bowl of ice water nearby in case the hot icing touches one of your fingers.)