In a small bowl, sift together the flour, baking powder, salt, cinnamon and vanilla sugar.

In a large bowl, combine the pumpkin and egg yolks until well-combined.

In a third bowl, whip the egg whites until soft peaks form.

Alternately in batches, add the flour mixture and the egg whites to the pumpkin mixture, stirring after each addition.

Coat a large skillet with cooking spray then set it over medium-low heat. Add a teaspoon of olive oil and when the oil shimmering, drop 4 large spoonfuls of the pumpkin mixture to form 3-inch fritters. You can make the fritters smaller and you will just end up with more fritters. Nothing wrong with that option!

Let them cook until they bubbled around the edges, around 2 minutes, then flip the fritters and let them finish cooking for an additional 2 minutes, until nice and lightly browned. Repeat this process two more times until all of the fritters are cooked.

Pile a ton of them high on a plate and pour pancake syrup all over the top. Another option is to coat them in crunchy cinnamon sugar or even serve them with mango salsa.

Weight Watchers Note: Each pumpkin fritter is only 1 PointsPlus point. It doesn’t get any better than that!