All of the sugar in this recipe can be replaced with Splenda. "Powdered" Splenda is easy to make at home: 1 cup granulated Splenda, 1 tsp cornstarch. Place both in blender or food processor and blend until powdered consistency is achieved. I used this substitute and took them to work. No one knew the difference!
Preheat the oven to 350 F (180 C, or Gas Mark 4), and prep two large cookie sheets. I spray mine lightly with PAM, or you can line them with parchment or silpat, as you prefer.
In a large bowl, cream together the butter, cream cheese, oil, pumpkin, sugars, vanilla and eggs.
In a medium bowl, blend together the flour, baking soda, cream of tartar, salt and pumpkin pie spice.
With a hand mixer, blend the dry ingredients into the wet by cupfuls until fully incorporated and smooth. Batter should be very soft and fluffy. You may think you haven't used enough flour, but trust me, this is the correct texture.
Using a small cookie dough scoop, space dough balls about 1/2" to 1". Your choice - you can leave them as is, or you can flatten them slightly with your fingers to about 1/2" thickness. Either way, they do not spread during baking.
Bake cookie sheets side by side for 15-20 minutes (ovens vary), or until they feel firm to the touch when they are poked in the center.
Remove from cookie sheets and cool on wire racks.
While cookies are cooling, in a small bowl, blend together powdered sugar, water and spice to make the glaze. Set aside, covered, until cookies are ready for glazing.
When cookies are completely cooled, dip or drizzle with glaze. Leave the glazed cookies on the wire racks to allow the glaze firm up. Store in an airtight container for up to three days, if they last that long!