I found a recipe similar to this online, on about.com, but of course I had to tweak it to make it my own. I took out most of the butter, switched the brown sugar for Splenda brown sugar blend, used whole wheat flour instead of white flour, and got a whole lot more bites out of the recipe -- Original calorie count was 107 calories per bite - Mine is only 33!! Major win! These are so tasty, no one will ever know they're not sinful!
2 cups whole wheat flour
1 tsp reduced sodium baking powder
1 tsp cinnamon
1/2 tsp allspice
dash pumpkin pie spice
1/2 tsp baking soda
1/2 cup Splenda Brown Sugar Blend
1 large egg
1tsp vanilla extract
1 egg whites (or two tbsp liquid egg whites)
1/4 cup no sugar added applesauce
1 cup canned pumpkin (I use Libby's)
1/2 tbsp Smart Balance Low Sodium
4tbsp mini chocolate chips
Preheat oven to 350.
In medium bowl, combine dry ingredients (spices, flour, baking powder, baking soda, brown sugar) - combine until mixed well with whisk.
In large bowl, combine wet ingredients (pumpkin, egg, egg white, vanilla, applesauce, canned pumpkin, butter) with electric mixer until well blended.
Add in flour mixture and stir until just mixed. Fold in chocolate chips.
Place parchment paper on baking sheet. Spoon dough onto baking sheet. I used a melon baller for nice small scoops - spray with non-stick cooking spray to keep dough from sticking to melon baller.
Bake 12-14 minutes (13 minutes was perfect in my oven)
Makes 56 Bites - per cookie, here's the breakdown --