September 20, 2014

Soft Pumpkin Spice Cookies with Cream Cheese Frosting

I participated in an Influencer Activation on behalf of Mom Central Consulting for Monk Fruit In The Raw. I received product samples to facilitate my post as well as a promotional item to thank me for my participation.
Did you know that September is Childhood Obesity Awareness Month? When I found that out, I decided to see what I could come up with to make some treats for my family using Monk Fruit In The Raw to replace some of the sugar in the recipe to reduce the calories a bit, but still retain all the delicious sweetness. Over the past month we've been trying to use Monk Fruit In The Raw on our cereal, in flavored coffee, in iced tea and on fruit and we have found we didn't miss regular sugar at all! I've started making over the switch to using Monk Fruit In The Raw instead of our usual sprinkle of sugar because even those few calories saved add up over time.

Monk Fruit In The Raw can substitute sugar cup for cup in any recipe that doesn't require baking. If you want to bake with Monk Fruit In The Raw it is suggested that you use half Monk Fruit In The Raw and half sugar to help aid in proper volume and texture.

You can learn more about Monk Fruit In The Raw and view some amazing recipes by going to the Monk Fruit In The Raw website:

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These cookies were absolutely yummy! I loved them with a nice hot cup of coffee. They were like biting into Autumn with the warm spices and pumpkin flavor. I even liked them without the frosting. This recipe is one I have made before, using all sugar and I couldn't tell a bit of difference using the Monk Fruit In The Raw. The texture was the totally the same as well. I am definitely sold on using Monk Fruit In The Raw instead of sugar!  You can purchase Monk Fruit In The Raw in a convenient "bakers bag" for baking and filling your sugar jar and in individual packets, great for having on the go. If you are looking for a zero calorie sweetener to use for your family, I would recommend giving this one a try.

Soft Pumpkin Spice Cookies with Cream Cheese Frosting
For the cookies:
3/4 cup butter, softened
3/4 cup Monk Fruit In The Raw
3/4 cup sugar
2 eggs
1/2 cup molasses
1 cup mashed pumpkin (canned or fresh cooked and mashed)
1 teaspoon vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
1/2 teaspoon salt
4 cups flour
1 1/2 teaspoon baking soda

For the frosting:
1 (8-ounce) package cream cheese, at room temperature
2  tablespoons unsalted butter, softened
2 tablespoons vegetable shortening
2 tablespoons Monk Fruit In The Raw Bakers Bag
1/2 teaspoon vanilla extract

For the cookies:
1: Cream together butter, Monk Fruit In The Raw and sugar.

2: Add the eggs, molasses, pumpkin, vanilla, cinnamon, ginger, clove and salt. Mix well.

3: Add the flour and baking soda and combine thoroughly. 

4: Chill dough for 2 hours.

5: Preheat oven to 350*F. Line baking sheets with parchment or grease well. Set aside.

6: Drop cookie dough onto baking sheets by large tablespoons.

7: Bake for 10-14 minutes, until cookies are set but still soft in the center. 

8: Cool on baking sheet for 10-15 minutes and transfer to a wire rack to cool completely before frosting.

For the frosting:
In a mixing bowl, use a hand mixer on medium speed to beat the cream cheese, butter, and shortening until they are combined and fluffy, 2 minutes. Add the Monk Fruit In The Raw and beat until the frosting is smooth. Mix in the vanilla

Frost cookies using a butter knife or soft spatula when the cookies are completely cool. Refrigerate any leftover cookies.

Makes about 3 1/2 dozen cookies and 1 1/2 cups frosting.


  1. These definitely hit a high note with me! The flavors are perfect for this time of year, and half the sugar? I'm there!

  2. Great Fall Cookie - and I'm a sucker for icing!

  3. dang.... love these and they look awesome! Pinning!

  4. They look heavenly! A wonderful fall treat.




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