1 cup solid pumpkin purée
1 egg or 2 egg whites
1/2 cup plain nonfat Greek yogurt
3 tbsp Splenda or stevia to taste
11/2 tsps vanilla extract
1 1/2 cups flour of your choice (I like oat flour)
1/2 tsp baking soda
1 tsp baking powder
2 tsps cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
Preheat oven to 350 degrees F. Combine the first 5 ingredients in a large mixing bowl. Stir until blended. In another bowl combine all of the remaining ingredients. Slowly add the dry ingredients to the pumpkin mixture stirring until well blended. Cover cookie sheets with aluminum foil, and lightly grease with a non-stick cooking spray. Drop small spoonfuls of dough onto the sheet and bake for 10-15 minutes.
You can freeze these 🙂 I like them cold or warm!