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Pumpkin Breakfast cookies

Source of Recipe

Posted on WW Boards by Karen328 on Aug.28


Recipe Introduction

POINTS® value | 5 Servings | 6

List of Ingredients

1 cup Gold Medal Unbleached Flour
1 cup whole-grain wheat flour
3/4 cup unpacked light brown sugar
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
15 oz Libby's Solid Pack Pumpkin
1/4 cup fat-free egg substitute
1 serving Northwoods SF Syrup-1/4C.



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 and 1/4 cup 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 Tbsp. 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.