*1 cup pumpkin puree
(To make your own, chop pumpkin into chunks and bake until soft, then puree in the food processor.)
(if using canned, make sure it is NOT pumpkin pie mix due to the high sugar content)

*1/4 cup each liquid honey
*1/4 water
*2 tbsp olive oil
*1 large egg
*1 tsp vanilla
*4 cups Kolchak's Favourite Flour Mix
*1 tsp ground cinnamon
*1 tsp sugar-free pumpkin pie spice
*1/4 tsp baking powder
*1/4 tsp baking soda

Preheat oven to 400F.

Whisk together the pumpkin puree, liquid honey, water, olive oil, vanilla and egg in a large bowl. Stir in dry ingredients and mix well. Use you hands to knead until dough holds together. (I recommend leaving it in the bowl for this part.)

Transfer to lightly floured surface. Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches wide. Poke holes all over the surface of the logs using a fork. Place on baking sheets about 4 inches apart. Bake in preheated oven for 35 to 40 minutes or until firm. Place pan on a rack and let cool for 30 minutes. While it cools, reduce oven temperature to 300°F.

With a sharp knife, cut each log into 1/4-inch thick slices. Place, cut side down, about 1/2 inch (1 cm) apart on baking sheets. Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely.

For added style and flavour points: Combine 1 cups of sugar-free yogurt chips and 2 tbsp. of sugar free smooth peanut butter in a double boiler. Melt over medium heat. Drizzle over cookies. Put them in the fridge to set before transferring them into an airtight container. Store in fridge.