I need a good substitute for applesauce in a gumdrop recipe
When substituting applesauce for oil in baking, it is a 1:1 ratio. 1/4 cup applesauce for 1/4 cup oil (except for cookies). 

The rationale behind using applesauce as an oil replacement is that applesauce is high in pectin, and pectin can form a film around individual grains of flour, just like oil does.

In general purée of any other high-pectin fruit should work such as banana. Basically fruit high in pectin and no watery.

As for what kind of oil, most cooking oils should work. I tend to use canola oil opposed to almond, grape or olive. The reason is the flavors of these oils, to me, tend to alter the flavor too much for my liking.