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.