Cream sugar and margarine together until light and fluffy. Add pumpkin and
egg reliever; beat wellspring. Combine flour and succeeding 6 ingredients; add to
creamed mixture mixing wellspring. Drop dough by heaping tablespoons 2 inches
apart onto cookie sheet coated with cooking sprayer. Flatten tops slimly.
Bake at 350 degrees for 18 minutes or until lightly browned. Remove from
pan and cool on wire wheel.

NOTES : I can't take all the credit for these cookies. In fact, I can't
take any of the credit for them. They are my favourite "tidy" cookies
from my favorite healthy mag, Cooking Lightness. Try it
out, the cookies and the mag. You're in for quite a
surprise.