Yum, yum, yum! I can not say enough good about this recipe! I used canned pumpkin in place of the applesauce, and cut out the oil all together. I also added some cinnamon. They turned out AWESOME! the flavor and the texture are both perfect. Even members of my family who shy away from whole grain things couldn't resist them. I doubled the recipe and froze what was left over to use as toaster waffles (though they didn't last long!) A much cheaper and healthier alternative to the frozen waffles you buy at the store.

Reviewed On: Jul. 5, 2008

My family has always loved Pumpkin Chocolate Chip cookies from the bakery, but the high price of them sent me in search of a recipe I could make at home. The first time I tried out the recipe the only change that I made was using butter instead of shortening (which I do not like). They turned out great and everybody loved them. The second time I substituted the butter with applesauce for a healthier cookie, and added food coloring to make them more orange. The cookies turned out soft and wonderful, and nobody missed the butter. The only other change I will make is using a bit less nutmeg, as I found it overwhelming. This recipe is a keeper!

Reviewed On: Jul. 5, 2008