2 c Wholewheat flour 1 ts Cinnamon 1/2 ts Ginger 1/4 ts Nutmeg 1/2 ts Salt 2 ts Baking powder 1/2 c Pureed pumpkin 1/4 c Firm silken tofu 2 tb Maple syrup 4 tb Soy milk Preheat oven to 425F. Mix together the first 6 ingredients & set aside. Blend together the pumpkin, tofu & maple syrup until smooth. Add to dry ingredients. Stir in soy milk, 1 tb at a time, until the dough forms a ball. Roll out dough to 3/4" thickness. Cut with a cookie cutter. Bake for 10 minutes, or until golden. Serve immediately.
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