Pumpkin Breakfast Cookies

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 1 cup unbleached flour
• 1 cup whole wheat flour
• 3/4 cup light brown sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 15 ounces libby's canned pumpkin
• 1/4 cup fat free egg substitute
• 1/4 cup maple syrup

Recipe

• 1 preheat oven to 325 degrees.
• 2 spray 2 large baking sheets with non-stick butter cooking spray, set aside.
• 3 stir flours, sugar, baking soda, cinnamon and ginger in large mixing bowl until well combined.
• 4 add pumpkin, egg substitute (or 1 egg) and 1/4 cup sf maple flavored pancake syrup in a small bowl and mix well.
• 5 add pumpkin mixture to flour mixture and stir until well combined, but do not overmix.
• 6 scoop 1/2 cup + 1 tablespoons dough onto baking sheet. flatten with moist spatula or fork.
• 7 continue with the rest of the dough.
• 8 bake 18-20 minutes or until browned on bottom and dark on top.
• 9 yield=6 big cookies @ 3pts.; 4 @ 5pts.; 10 @ 2pts.; 12-30 cookies @ 1 pt.ea.(30 cookies from this recipe would be quite small).