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

Whip up these low fat pumpkin cookies for your favorite trick-or-treaters!

Servings

1 cooking spray
2 cup sugar
1 cup unsweetened applesauce
2 eggs , beaten
4 cup Flour, all purpose, white, bleached, enriched baked value sifted
2 cup whole wheat flour
0.25 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cup Pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)

1 Using an electric mixer, blend sugar and apple sauce, add eggs.
2 In a separate bowl, stir together flours, salt, soda, and spice.
3 Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
4 Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
5 Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
6 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. Browning is not easily seen.