Low-Fat Pumpkin Cookies

Great fall treat adapted from Libby's pumpkin can.

• Ready In: 35 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 1  cup unsweetened applesauce
• 1⁄2 cup brown sugar substitute
• 1  cup sugar substitute
• 1  egg
• 1  teaspoon vanilla
• 1  cup canned pumpkin
• 1  cup crushed pineapple (drained)
• 1  cup all-purpose flour
• 1  cup whole wheat flour
• 1  cup quick-cooking oatmeal
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1  cup chocolate chips

Directions

1. Preheat oven to 350°F.
2. Mix sugars and applesauce.
3. Add egg, vanilla, pumpkin and pineapple and beat well.
4. In a separate bowl, blend flour, oatmeal, baking soda, salt and cinnamon. Add to above ingredients and blend.
5. Add chocolate chips and blend well.
6. Drop heaping tablespoons onto lightly greased cookie sheets and bake 20-25 minutes.