Pumpkin Breakfast Cookies

1. 1

   Preheat oven to 325 degrees.

2. 2

   Spray 2 large baking sheets with non-stick butter cooking spray, set aside.

3. 3

   Stir flours, sugar, baking soda, cinnamon and ginger in large mixing bowl until well combined.

4. 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. 5

   Add pumpkin mixture to flour mixture and stir until well combined, but do not overmix.

6. 6

   Scoop 1/2 cup + 1 tablespoons dough onto baking sheet.

7. 7

   Flatten with moist spatula or fork.

8. 8

   Continue with the rest of the dough.

9. 9

   Bake 18-20 minutes or until browned on bottom and dark on top.

10. 10

    Yield=6 Big Cookies @ 3Pts.

11. 11

    ; 4 @ 5Pts.

12. 12

    ; 10 @ 2Pts.

13. 13

    ; 12-30 cookies @ 1 Pt.ea.

14. 14

    (30 cookies from this recipe would be quite small).

No additional tips available.