Pumpkin Cookies

1 large (32oz.) can of pure pumpkin (not pumpkin pie mix)
3 cups sugar
1 ripe banana
1/2 cup plain yogurt or applesauce
Cream very well.

Add:
2 tsp. baking powder
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
1 Tablespoon cinnamon
A sprinkling of nutmeg
A sprinkling of cloves

Mix again then add:
6 and 1/2 cups of flour
Mix until flour is incorporated.

Add 1 bag of semi-sweet chocolate chips

Bake at 375 degrees for 10 minutes.

Yes, you heard it right. This recipe is low-fat! These are spongy cookies that freeze very well and make for a great treat for a school lunch. You can feel good about eating two, three, maybe even four of these babies.

The original recipe calls for 5 cups of flour but with the extra yogurt and banana it is just too wet. I bumped it up to six but seven is way too much, so be careful you don't over-do your flour. I've done it many times and they get a bit too chewy.
This makes 80 cookies.