Try substituting canned pumpkin for 1/2 the shortening or butter called for in your favorite chocolate chip cookie recipe to make a healthier, higher fiber chocolate chip cookie. They really are yummy for fall!
If the recipe calls for 2 sticks of butter, I can use one stick of butter and a half cup of pumpkin? I was not sure if you had to use the same number of ounces of each or if you would need more of the pumpkin to make up the difference in texture?
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