35 Calorie Pumpkin Cookies - cooking recipe

Ingredients

1 cup canned pumpkin
1 egg
1/2 cup plain yogurt
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 1/4 cups Splenda granular
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt

Preparation

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. Allow to cool. I love to refrigerate these cookies and serve them cold, but I'm sure they would taste great at room temperature as well.