A “Moo”arvelous Substitute for Butter!

Hypothesis: I believe that out of all of the measurements of pumpkin puree, the ⅛ a cup of pumpkin puree would be more similar to regular cookies.


Background/ Problem

For years Butter has played a big role in our kitchens. We use it to bake, cook, and spread on bread. Yes, butter tastes amazing but is it good for you… NO! Butter has a lot of bad fat and when you eat a lot of bad fats, health problems are likely to follow. Now, not all fats are bad for you, there are good fats (polyunsaturated and monounsaturated fats) and some bad fats (saturated and trans fat). Butter has 7 grams of saturated fat per tablespoon. When you digest saturated fat, it raises your low-density lipoprotein cholesterol levels. This has the ability to increase chances of getting heart disease, type 2 diabetes and other health problems.

Heart disease in the main cause of death for people in the United States. It can also be the source of some disabilities. Type 2 diabetes is the most common form of diabetes. According to mayoclinic.org type 2 diabetes is a chronic condition that affects the way your body metabolizes sugar (Type 2 Diabetes- Symptoms and Causes). It can cause slow healing, Alzheimer’s, eye damage and much more.

In order to help prevent these health problems I thought it would be a good idea to find a healthier alternative for butter. There are more alternatives than one, but I chose to do an experiment on Pumpkin Puree to find out whether it could be a good substitute for butter. I chose pumpkin puree because it has zero fat and it maintains a consistency that is not too thick and not too thin.

In this experiment I chose to bake chocolate chip cookies. The recipe called for ¼ a cup of butter and I replaced the butter with pumpkin puree. I did 4 trials within this experiment and each trial had a different measurement of pumpkin puree, but everything else was the same. I chose the measurements ½ cup, ¼ cup, ⅛ cup, and 1/16 cup. Once I make the cookies, I will have a few people taste test them.


Independent variable: The amount of pumpkin puree. Dependent variable: The texture and taste of the cookie. Control: The original recipe.

Constant: The substitute (pumpkin puree) and how it is prepared.


The materials used in this experiment includes:


Experimental Procedure:

  1. Figure out what you are going to make and get the recipe.

  2. Gather the ingredients and separate them into the correct measurements and preheat the oven to 350º.

  3. I cut a full batch into 4 since I have four trials and I did not need to make a whole bunch of cookies.

  4. Mix ½ +1/16 cups of flour into a bowl with ¼ a tsp. of baking soda.

  5. In another bowl mix ¼ a cup of pumpkin puree, ¼+⅛ cup of sugar and brown sugar, and

    ¼ tsp. of vanilla extract.

  6. Add in ½ an egg into your step 5 mixture and mix.

  7. Gradually add flour to step 6 mixture and mix.

  8. Pour ¼ chocolate chip into cookie dough.

  9. Take a baking pan and spray it with pam.

  10. Take a tbsp. and scoop out cookie dough and place in pam.

  11. Place cookies in the oven.

  12. Once the cookies are done, take them out of the oven and let them sit and cool off.

  13. Once the cookies are cool remove them from the baking pan and place them on a cookie rack.


    Data Analysis/ Results

    When I took the cookies out of the oven they came out more flat than I expected. The cookies that had the most pumpkin puree were stickier and more orange than the ones with less pumpkin puree. The 1/16 cup of pumpkin puree wounded up being chewy on the inside but harder on the outside.

    Six people participated in my cookie taste test. They were not told which cookie they were sampling until the test was over. I asked them to vote for which cookie had the best taste and which cookie had the best texture and they ranked them from 1st to 4th. The bar graph (in the google classroom post) shows the results. As shown in the bar graph most of the participants like the taste ⅛ of a cup of pumpkin puree the most and the ½ the least. While most of them

    thought that the ⅛ of a cup of pumpkin puree had the best texture and the ½ cup had the worst.

    Participants comments:

    “The ⅛ is sweet and crunchy and is similar to a regular cookie.”

    “The ½ was really sticky and thick. They tasted like sweet potato pie.” “The ¼ was more spongy and was not as sweet.”

    “The 1/16 was more doughy. Crunchy on the outside and chewy on the inside.”


    In conclusion my experiment proved that ⅛ cup of pumpkin puree would be the best substitute for butter in baking cookies out of the rest of the measurements of pumpkin puree. My hypothesis was correct, because I thought that the ⅛ cup would work the best. The ⅛ cup was the best and the ½ cup was the worst. I learned that the more pumpkin puree you add to the mixture

    the more gooeyer and spongy the cookies will be and the more the cookie will taste like pumpkin puree. I also learned that when you cook the pumpkin puree into the chocolate chip cookies you won't be able to taste it as much as you think it will. When I first opened the can of pumpkin puree it smelled and tasted so bad to me, but when I tried the chocolate chip cookie, I could barely taste the pumpkin puree. After doing this experiment, I believe that other people could really like this healthier alternative and start using pumpkin puree instead of butter.


    Video: image Sources:

    “Is Butter Good for You?”. news-medical, Jun 15, 2019,

    news-medical.net/health/Is-Butter-Good-for-You.aspx. Accessed Sep 23, 2020.


    “Is Butter Good for You?”. Heartfoundation, n.d, heartfoundation.org.nz/wellbeing/healthy-eating/nutrition-facts/is-butter-good-for-you. Accessed Sep 23, 2020.


    “Heart Disease”. Mayoclinic, Mar 22, 2018,

    mayoclinic.org/diseases-conditions/heart-disease/symptoms-causes/syc-20353118. Accessed Sep 23, 2020.


    “Type 2 Diabetes”. Mayoclinic, Aug 26, 2020,

    mayoclinic.org/diseases-conditions/type-2-diabetes/symptoms-causes/syc-20351193. Accessed Sep 23, 2020.


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