These cookies pack a punch of pumpkin with a tang in the center from Greek yogurt (or cream cheese). 

Recipe adapted from Food Network

Ingredients:

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon plus some for sprinkling

¼ teaspoon ground allspice

¼ teaspoon salt

½ cup packed light brown sugar

½ cup pure pumpkin puree

1 large egg

1 teaspoon vanilla extract

2 ounces nonfat vanilla Greek yogurt

½ cup confectioners’ sugar

½ teaspoon lemon juice

Directions:

1. Preheat oven to 375 degrees.
2. Whisk flour, baking powder, baking soda, cinnamon, allspice, and salt in a medium bowl.
3. Add brown sugar, pumpkin puree, egg, and vanilla extract to a mixing bowl.  Mix on medium for 30 seconds to combine.
4. Fold in the flour mixture scraping down the sides of the bowl.
5. Use a cookie scooper to form tablespoon size balls.
6. Bake 6 minutes.
7. Remove from oven and spray the back of a spoon with nonstick spray.  Gently make an indentation in the back of each cookie. 
8. Return to oven and bake 5 more minutes until cookies are set.
9. Mix yogurt with confectioners’ sugar and lemon juice.  Transfer to an icing bag/tool. 
10. Use a round tip to fill the indentation in cookies with the yogurt filling after cookies have cooled. 
11. Sprinkle cookies lightly with ground cinnamon.
12. Store cookies in an air-tight container in the refrigerator.
13. Enjoy!