These tasty little morsels make a great grab and go breakfast. Pair with a glass of milk, juice, or a cup of coffee and you have a nutritious start to your day.

Ingredients

• 2-3/4 Cups Whole Wheat Pastry Flour
• 3/4 Cup Splenda Brown Sugar Blend
• 1 Tablespoon Baking Powder
• 2 Teaspoons Cinnamon
• 1 Teaspoon Nutmeg
• 1/2 Teaspoon Salt
• 1/4 Teaspoon ground Ginger
• 15 ounce Can Pumpkin Puree
• 2 Eggs
• 1/2 Cup Unsweetened Applesauce
• 1 Cup Dried Cranberries
• 1 Cup Chopped Walnuts

Directions

• Preheat oven to 400 degrees F.
• Blend dry ingredients.
• Mix pumpkin, brown sugar, eggs and applesauce.
• Add to the dry ingredients and mix thoroughly.
• Stir in cranberries and walnuts.
• Drop by teaspoonfuls onto sprayed cookie sheet about one inch apart and gently press the top.
• Bake 10-12 minutes until golden brown.

For a "freshly baked" experience out of the cupboard, pop the cookie in the microwave for 10 seconds. Enjoy!