Source: Vegetable Desserts ~ Beyond Carrot Cake & Pumpkin Pie, by Elisabeth Schafer & Jeannette L. Miller RD.

Very thin, light, fragrant cookies made with pumpkin and applesauce.

Servings

1 cooking spray
2 cup sugar
1 cup unsweetened applesauce
2 eggs , beaten
4 cup white all purpose flour , sifted
2 cup whole wheat flour
0.25 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cup canned solid pack pumpkin
1 cup chopped hazelnuts (or any other nuts)

1 Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
2 Using an electric mixer, blend sugar and applesauce; add eggs.
3 In a separate bowl, stir together flours, salt, baking soda, and spice; mix dry ingredients into creamed mixture alternately with the pumpkin. Add in nuts.
4 Form dough into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
5 Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp.