Pumpkin cookies

I don't know about you, but fall isn't complete without apple cider and pumpkin-based baked goods. Since we're trying to be careful about our sugar/simple carbohydrate intake, I've been avoiding both of these things like the plague... until today!

I decided to try making a cookie that blended the delicious pumpkiny fall flavor with healthy goodness. Here goes:

2 cups whole wheat purpose flour
1 1/3 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup 0% Greek yogurt
3/4 cup 100% maple syrup
24 packets of PureVia
1 cup + 1 tbsp. Pumpkin (cooked or canned - NOT pumpkin pie mix)
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped pecans

Mix the "wet stuff" then mix the dry stuff in. Drop in large spoonfuls on parchment lined cookie sheets. Spread the cookies out a little (make them 1/4-1/2 inch thick). Bake for 14 minutes.

Clearly, I'm not so good at food photography... they look odd, but taste good! They're not super sweet, which I like. And between the whole wheat flour, oatmeal, and pumpkin they have more fiber than a typical cookie, and the yogurt adds a bit of protein.

And this little guy shared the remains of the can of pumpkin with his brother. He's much cuter than he looks in this photo, sporting his best death-stare/get-outta-my-face look!