This sounds like a wonderful cookie. I'm forwarding the recipe to my mom and dad, they like to cook lower fat cookies because my dad has some heart disease. I'm wonderering if you could subtitute applesauce for some of the butter-I know the end result wouldn't be exactly the same, but it seems like it would work OK for this recipe-what do you think? Thanks! DebDear Deb: The pumpkin in this recipe is already working the way an applesauce substitution would; more water will make the cookies even more cakey. If I were in your shoes I'd consider substituting a combination of 1/4 cup nonfat yogurt (drain it in a fine sieve for an hour before using to thicken it) and another 1/4 cup pumpkin or applesauce for half of the butter in the recipe. Susan

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