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Feb 1, 2009 07:34 PM

If you can use applesauce as a substitute for oil, will canned pumpkin work?


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  1. I don't really understand your question. What are you trying to make?

    4 Replies
    1. re: Shane Greenwood

      Oh nothing right now, I was thinking of making some cookies or maybe some sweet bread.

      And, I've got a couple of cans of pumpkin I want to use, I've been really into pumpkin lately!

      When I've made pumpkin cookies before they come out very moist, almost too moist. The same thing tends to happen when I use applesauce as a replacement for oil, I was just thinking, could you use pumpkin as a substitute for oil?

      1. re: gdaerin

        There are recipes for pumpkin quick bread (and muffins) that use canned pumpkin. Most still call for some oil or melted butter. But the quantity does not seem important. I've even left it out by mistake without problem. I use an adaptation of one in 1997 Joy of Cooking.

        1. re: gdaerin

          Ah, you are asking about baking then. I was afraid you were thinking of sauteeing onions in canned pumpkin or something. I think it sounds like a great idea to use the pumpkin in baking to add moisture and flavor. I'm not sure how that would change the chemistry since I'm no baker, but I bet you could make a great bread with it.

          1. re: Shane Greenwood

            yep, i use it as a substitute for butter/oil in baked goods sometimes (when the flavor, color & consistency are workable with the other ingredients in the recipe). it works wonders for keeping things moist.

      2. I haven't tried the pumpkin, but I found mashed banana to be better than the applesauce in an oatmeal cookie receipe that doen't have butter, oil or egg. I would give the pumpkin a try. I think it should work, but it might not be as sweet if you don't increase the sweetner

        1. Have you heard of Hungry Girl? It's not exactly gourmet food but they offer a few pumpkin based baked goods:


          Brownie muffins