Hollaaaa y’all I just made cookie that are dairy free! I substituted out the one cup of butter for 3/4 cup of pumpkin purée! This recipe is amazing and it’s better than with butter! I used 2 3/4 cups all purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 3/4 cup of pumpkin purée, one egg, and 1 1/2 cups of white sugar!! I also threw in some sprinkles to add a little decoration for the kids!
.. Pumpkin intake is good for the heart and regulating blood pressure. The fiber, potassium, and vitamin C content in pumpkin all support heart health!
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