Ingredients:
One 14.5-oz. package gingerbread cake and cookie mix
1 cup Fiber One bran cereal
1/2 cup canned pure pumpkin
2 tbsp. whole-wheat OR oat flour
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/4 tsp. baking powder
3 no-calorie sweetener packets (Splenda)
dash salt
Directions:
Preheat oven to 375 degrees.
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a medium bowl.
To the bowl, add all ingredients except for the flour and pumpkin. Stir well and set aside. In a separate small bowl, combine pumpkin with 1/4 cup warm water. Mix well.
Add pumpkin mixture to the medium bowl. Stir until blended. Once combined, use your hands to knead dough into two balls.
Line two extra-large baking sheets with parchment paper. Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.
Roll out one dough ball on the floured surface, forming a square about 10 inches by 10 inches.
Using a 3-inch gingerbread-man cookie cutter, cut 16 cookies. Transfer cookies to one of the baking sheets. Repeat with the other dough ball, for a total of about 32 cookies. Using a toothpick, make little eyes and smiles into the cookies.
Bake in the oven for about 10 minutes, until edges are firm.
Let cool for a minute or two and Enjoy
