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2 cups whole wheat flour
1 tablespoon baking powder
1 cup peanut butter
1 cup skim milk
1/2 can 100% pumpkin
1 cup plain yogurt
- Preheat the oven to 375 degrees F. Grease cookie sheets. Stir together the flour and baking powder; set aside.
- In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
- Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.
- While baking whisk together pumpkin and yogurt to create frosting. After cookies are completely cooled, frost lightly with pumpkin mixture. To store, keep cookies flat and refrigerate.