Hg's Thin-Gerbread Men - Ww Points = 1

Ingredients

• 1 (14 1/2 ounce) package gingerbread cake mix

• 1 cup all-bran cereal
• 1/2 cup pumpkin puree
• 1/4 cup water, warm
• 2 tablespoons whole wheat flour (for dusting)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon baking powder

• 3 (1 g)  Splenda sugar substitute
• 1 dash salt

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a medium bowl.

3. 3

   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.

4. 4

   Add pumpkin mixture to the medium bowl. Stir until blended. (This may take a while -- you'll get there!) Once combined, use your hands to knead dough into two balls.

5. 5

   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.

6. 6

   Roll out one dough ball on the floured surface, forming a square about 10 inches by 10 inches.

7. 7

   Using a 3-inch gingerbread-man cookie cutter, cut 16 cookies. (You'll probably have to re-roll the trimmings to cut the last few cookies.) Transfer cookies to one of the baking sheets. Repeat with the other dough ball, for a total of 32 cookies. Using a toothpick, "carve" little eyes and smiles into the cookies.

8. 8

   Bake in the oven for about 10 minutes, until edges are firm.

9. 9

   Let cool for a minute or two before removing cookies from the baking sheet. Then let cool completely. Enjoy (just not all at once)!