These soft and tender pumpkin bites capture the lovely spices of autumn. Perfect with a cup of tea or coffee on a crisp day, or a treat packed into a lunch. Courtesy of Anna Olson.
Preheat the oven to 350ºF and line a baking tray with parchment paper.
In a large bowl, stir the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt together.
In a separate bowl, whisk the pumpkin, yoghurt, brown sugar, egg white and oil. Add the pumpkin mixture to the flour and stir until blended.
Use 2 spoons or a small ice cream scoop to scoop and drop the cookies onto the prepared baking tray, leaving at least an inch between them. Bake for about 15 minutes, until the cookies brown just a little at the edges. Cool the cookies on the baking tray before removing.
The cookies will keep for up to 4 days in an airtight container.