Pumpkin Cookies

1 (16 oz) can pumpkin
2 cups nonfat dry milk powder
1/3 cup sugar (see note below)
1 tbsp vanilla
1/2 tsp cinnamon
1/8 tsp nutmeg

Preheat oven to 350 degrees. Mix all ingredients well.
Cover a cookie sheet with aluminum foil and spray with nonstick
spray. Scoop out a teaspoon-sized piece of batter and drop onto
cookie sheet.

Continue until all batter is used.

Bake for 15-18 minutes. Let cool on cookie sheet for 5 minutes
before removing onto a cooling rack. Once cooled, the cookies
can be frozen in a Tupperware container (separate layers of
cookies with wax paper).

Take out a couple each day to thaw when you want to eat them.
You can sprinkle cinnamon sugar or powdered sugar on top.

Yields 30 cookies.

Note: Nutritional analysis per cookie is 23 calories and 4 g
carbohydrate if made with artificial sweetener.

Nutritional analysis per cookie:
31 Calories
0g Fat
5g Carbs
1mg Chol
26mg Sodium
2g Protein
0.5g Fiber