The Lounge: Innocent Pumpkin Cookies

by: Wee Mama

Thu Jan 10, 2013 at 17:24:05 PM EST



I love pumpkin pie. I credit my mother, who looked at the recipe for pumpkin pie and saw pumpkin (a vegetable), eggs, and milk and concluded there was no reason children shouldn't eat all they want of it. We had unlimited pumpkin pie at Thanksgiving and Christmas and I've continued the happy custom with our children.

My passion for pumpkin pie is unabated, but my metabolism alas is not what it was when I was ten. I came up with these cookies as a way to enjoy the best elements of pumpkin pie without slowly expanding to the horizon. Enjoy!

Innocent Pumpkin Cookies

Pre-heat oven to 350 ◦ F

- 3 large eggs
- 1 can (15 oz) pumpkin

- 1/2 cup Splenda (baking kind, with equal volume to sugar)
- ¼ cup xylitol
- 1/2 tsp NaCl
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice

- 1 can (12 oz) evaporated milk

- 1 cup (approx) coconut flour, sifted or shaken vigorously to break up clumps

In large bowl beat eggs and stir in pumpkin. Add seasonings and stir in. Add milk and stir. So far, this is basically a pumpkin custard as you would make for a pie.

To thicken into cookie dough, add the coconut flour gradually, about a quarter cup at a time. Stir in completely before adding more. Coconut flour has a lot of fiber and soaks up a lot of liquid, so the potential is there to make lumps. The final cookie dough should be light and hold together for dropping onto a cookie sheet.

Drop onto a cookie sheet covered with baking parchment (with no added fat these cookies would probably stick otherwise). Bake for 24-28 minutes, rotating front to back and between shelves every ten minutes, until the cookies brown a little bit and are firm. With so little sugar in them they do not brown a lot. They take longer than normal cookies because the coconut flour holds so much water. Cool on a rack to let them set.

These cookies are low glycemic, gluten free and rich in complete protein, fiber and calcium. They taste exactly like pumpkin pie ☺ and would make good breakfast cookies.

If you prefer other non-sugar sweeteners, the amount of coconut flour might need to be adjusted up or down to get a texture that allows dropping onto cookie sheets, and the baking time might need adjusting too.

My son's girl friend describes them as "Pumpkin pie you can hold in your hand."

Wee Mama :: The Lounge: Innocent Pumpkin Cookies
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I found out last night that three of them at bedtime (2.00 / 22)
keeps away a growly tummy. Yum.

what is xylitol? (2.00 / 17)
cookies sound delish

xylitol is a naturally occurring sugar alcohol - (2.00 / 17)
it's available in our food co-op. The sugar alcohols are close relatives of sugar, but because one group is different the body metabolizes them slowly and it doesn't cause a spike of blood sugar.

Another sugar alcohol you've probably encountered is sorbitol or mannitol - these are often found in sugar-free gum. Xylitol is nice because it fools the bacteria that cause plaque and inhibits them.

The cookies are delish! I invented the recipe because with a type II diabetes gene I try to keep my foods on the low side of glycemic. Folks who didn't care about that could just use plain table sugar, for a few more calories.


[ Parent ]
WeeMama, these cookies sound simply DeeLish! (2.00 / 14)
i share the same digestive issue but for 1 or 2 days a year, it's worth it. unfortunately, no pumpkin pie was offered at our family dinner this year, so i still have a hankerin'. these cookies just might do the trick. thanks!  

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
Just seeing this... (0.00 / 0)
so who knows if anyone will see my reply... but please be very careful with xylitol! It is highly toxic to dogs and will kill them even in small amounts.  

[ Parent ]
Thank you..... (2.00 / 16)
Tasty gluten free and sugar free baking is a challenge....one I've failed all to often.I appreciate a tried and true recipe.

What's NaCl?

Love is the lasting legacy of our lives


Sorry - table salt! Comes of having a biochemist husband write (2.00 / 14)
down some of our family recipes. This is a modification of our family pie recipe.

[ Parent ]
Heh..... (2.00 / 14)
And a non scientist as a reader! I had a feeling it was a common ingredient :)


Love is the lasting legacy of our lives

[ Parent ]
Sodium chloride... otherwist known as table salt! :-) (2.00 / 15)
Wee Mama is such a chemistry kidder. I think I may try these. I'm doing a foray into semi-veganism (just made some falafel with extra veggies, for snacking purposes) and this sounds like a good on-the-go breakfast, in addition to a bedtime snack! Might have to substitute almond milk for the tinned milk though...

[ Parent ]
falafel, you say? (2.00 / 16)
Is there a recipe?

Even if the voices aren't real, they have some pretty good ideas. -- Anonymous

[ Parent ]
Yep, there is... (2.00 / 17)
Falafal / easy

Ingredients:

   1 15 oz. can chickpeas, drained
   1 medium onion, finely chopped
   1 tablespoon minced garlic
   2 tablespoons fresh parsley, finely chopped
   1 teaspoon coriander
   3/4 teaspoon cumin
   1/2 teaspoon salt
   2 tablespoons flour (can use weird flours - quinoa, spelt, teff...)
   oil for frying (canola or vegetable)

Preparation:
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in
medium bowl. Add flour and combine well.

Mash chickpeas, making sure to mix ingredients together. You can also combine
ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly
flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).

---------
I had about a half-cup of cooked broccoli and a dab of kale that I chopped really fine and added to it.

Used a sesame-ginger dressing (bottled) for dipping. Yum!  


[ Parent ]
We found you can mash chickpeas in the can (2.00 / 13)
if you have a stick blender. Also handy for making hummus.

[ Parent ]
That is my next gift to myself - a stick blender. (2.00 / 14)
Puree soup right in the pot! And I like hummus too.

(My last gift to myself was a stainless-steel 50s-vintage Mouli in perfect condition. Don't make latkes without it!)


[ Parent ]
hi Lorinda! stick blenders are a gift from the goddess. (2.00 / 16)
they make quick work of potatoes for a pretty decent mash. i bought the KitchenAide years ago, love that one and we just got a Cuisinart for Christmas. haven't tried that one yet.

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
Hey there, dear! (2.00 / 13)
I saw a stick on sale a couple of days ago. It's just a cheapie (Black and Decker or something... ;-D) but would probably be okay. Maybe I was meant to have it!

[ Parent ]
fancy meeting you here! i have no doubt you were meant to have it. (2.00 / 12)
i have no doubt you were meant to have it. if i could make a suggestion, try and buy one with the most horsepower. i've used the KitchenAide professionally for years with no issues. just my .02.

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
I am sure we eat a lot more cream of vegetable soups (2.00 / 12)
because of ours - in the winter we make them almost every week - cream of broccoli, cream of cauliflower, cream of spinach and so on. Only because my sweetie is a bit of a cream cop, with no cream -

[ Parent ]
yeah, it's amazing how quickly you can whip up a healthy (2.00 / 11)
great tasting soup with a stick blender. i add a little heavy cream to my soups but i need to maintain weight, i have the opposite problem than most.

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
Speaking of mashing chickpeas, (2.00 / 8)
I have been making a chocolate chip cookie dough dip that I found that use chickpeas as its base. It also has peanut butter, brown sugar (you could use any sweetener), flax seed (I used oat bran too)and of course chocolate chips. It is sooooo good and no one guesses that it is relatively good for you! There is sugar, but the rest of it contributes something good you need.  

Shake it like a Polaroid picture.

[ Parent ]
Sounds delish! Recipe, please? (2.00 / 5)


[ Parent ]
Ooo - that is so saved! (2.00 / 4)


[ Parent ]
I think I remember seeing something like (2.00 / 4)
that on the Spice Goddess. But I think those coookies had lentils and a whole lot of nuts. But they did have chocolate chunks, IIRC. I'll have to find it, because it looked really good (and healthy) and your mention of chickpea-chocolate-chip made me remember. hmmm...

[ Parent ]
thank you, will make note (2.00 / 4)
I make hummus, but in the Cuisinart. Don't know what a stick blender is, but I suppose Professor Google will tell me.

And I use the "weird" flours, as gluten intolerant, so would probably use something like Bob's Red Mill GF with a dash of xanthan gum to replace the gluten.

Even if the voices aren't real, they have some pretty good ideas. -- Anonymous


[ Parent ]
If you want to replace the evaporated milk bear in mind (2.00 / 11)
that it is fairly thick and rich in protein. The almond milk might need to be supplemented with a little almond butter to make an equivalent - just guessing.  

[ Parent ]
You're probably right - the texture and (2.00 / 11)
viscosity of the evaporated milk would be necessary for a good cookie dough. Good idea for the almond butter, or maybe tahini.

[ Parent ]
A little more food chemistry - (2.00 / 15)
These should work just fine with 3/4 cup of table sugar - they'll just be a little less innocent. Or if you don't like artificial sweeteners like Splenda, you could use all xylitol or sorbitol; just remember that the sugar alcohols are mildly laxative. It might need less coconut flour, too, because they absorb more water than the Splenda does. You could try agave syrup for a low glycemic version (not as low in calories) but it might need more coconut flour to make up for the water in the syrup.

Frankly, I was stunned it worked the first time I tried it. I suspect if you have a moderate sense of what you're cooking with you can tweak things to get them to come out. It's not souffle (why doesn't it like the accent??).


I like that you're using coconut flour. (2.00 / 14)
In addition to removing meat, etc. I'm also experimenting with other types of flour to see what taking wheat out of my diet does.

My project for the evening is making a pizza dough from spelt and teff flours.

I have no idea what will happen. It might be edible. Or I may get hockey pucks. Or some nice roofing shingles...


My first experiment with coconut flour was trying to (2.00 / 11)
make popovers (imagine - low glycemic popovers!). They were edible but no way were they popovers - more as you say wholesome hockey pucks.

[ Parent ]
That lack of wheat gluten is what does it. (2.00 / 9)
Nothing to allow the little bubbles expand for that popover fluffiness.

"Wholesome hockey pucks..." I like that. :-)


[ Parent ]
Spelt is still wheat (2.00 / 10)
Celiac here and spelt is a big no no.  I just wanted to mention in case you're really trying to avoid all wheat.

[ Parent ]
You're right, it is wheat. I was under the impression it was more (2.00 / 11)
of a seed-like grain like amaranth or something. But I have found out it's ancient Bronze age wheat. Still, I may rethink things a bit. I'm not celiac, but have family who are - I may use what I have (which isn't much, just a couple of pounds) then see what happens.

Thanks for the info - what I'm now reading about the history of wheat is actually fascinating!


[ Parent ]
What is it that you are reading? I have given up wheat, not because (0.00 / 0)
of celiac but I don't like its impact on my blood sugar, amongst other things, and am interested in learning more about it.

Only in the darkness can you see the stars - Martin Luther King, Jr

[ Parent ]
Xanthan gum might help (2.00 / 10)
but it's expensive and I don't know if that would do it.  I've never made gluten free popovers.

[ Parent ]
in GF baking, (2.00 / 4)
xanthan gum replaces the wheat gluten. Expensive, as noted, but a little goes a very long way, and it keeps well. There are a number of good books out now on GF baking, including one from the CIA -- Culinary Institute of America!

Even if the voices aren't real, they have some pretty good ideas. -- Anonymous

[ Parent ]
Lorinda, five years ago i was the head chef at a (2.00 / 10)
gluten free cafe/bakery. the owner discovered after some exhaustive research that all the severe health issues she and her children were having over the years was due to gluten, they were all celiacs. she went on a mission and opened a state of the art bakery/ cafe.

we perfected a pizza dough recipe that was indistinguishable from some of the best thin slice pizzas doughs with gluten. it's in a binder full of recipes, i'll dig it out and get it to you.

i was also vegan for few years after being veg for about 25. it's good that i loved to cook, it's a little restrictive when you want to eat out. i ended up losing too much weight, unhealthily so and i had to stop.  

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
I'd love that pizza recipe, too, please! My daughter has celiac disease. (2.00 / 8)


[ Parent ]
wow. when did you discover that WeeMama? (2.00 / 9)


time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
She is an adult. She began having digestive issues in college, (2.00 / 8)
and then a few years ago discovered what they thought at the time was gluten intolerance (not as severe as full celiac). This past spring it was upgraded to celiac disease, and she is happy about various bits and pieces getting better and returning to a healthy state.

[ Parent ]
we're fortunate that the medical profession has taken notice. (2.00 / 8)
do you have any Bette Hagman the Gluten-Free Gourmet cookbooks? she is considered by many to be the godmother of gluten free baking.

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
Thanks for the suggestion. She lives two thousand miles (2.00 / 6)
away and works for Google. She almost never cooks :-)

[ Parent ]
well, i have to admit i'm getting tired because (2.00 / 6)
i'm not understanding your reply as well as i probably should, WeeMama. sorry.

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
I appreciate your suggestion. I don't have any gluten free cookbooks myself (2.00 / 2)
because my daughter is two thousand miles away. I don't know if she'll find it useful because Google, where she works, feeds their staff whenever they want, including with gluten-free food.

Sorry if I was cryptic!


[ Parent ]
haha! i think it was an 'it's me not you' exchange, WeeMama. (2.00 / 2)
that's what i get attempting to form a cohesive response when i really should be sleeping. i usually eat and sleep right after work and wake up around midnight. i stared at your reply and .................zip, nadda. thanks for the clarification, it did help. :-)

i found the recipe and just a word of caution, it's a little complicated.
2 steps, 15 ingrediants. the 10lb batch will be too unworkable for most folks so i'll reduce it.

it will also require some patience, oven temp., room temp, humidity are all variables that affect gluten free doughs much more so than standard recipes. the kitchen we baked in(more like a stainless steel chem lab) was a very tightly regulated environment.

so, i'll see everyone later.  

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
recipe is posted (2.00 / 2)
Gluten Free Pizza Crusts

Bread Base

7 cups White Rice Flour
5 cups Tapioca Flour
1/4 cup Xantham Gum
4-7gram packets Unflavored Gelatin
1/4 cup Egg Replacer ( at GF store )
1/2 cup Sugar

Mix well and place in bag or container.
This mixture is an important base flour for
rolls and bread in addition to Pizza Crusts
and will keep for a long time in your pantry.

For 2 - 12" Pizza Crusts
Dry Ingredients

3 Cups Bread Base Mixture
1/3 Cup Dry Milk Powder
or non dairy substitute (try almond meal )
1 1/2 teaspoons Italian Seasoning (optional )
2 1/2 teaspoons Dry Yeast Granules
1 teaspoon Agar Agar
1 teaspoon Salt

Wet Ingredients

4 eggs
4 Eggwhites
3 tablespoons Olive Oil
1 1/2 Cup Warm Water
1 teaspoon Dough Enhancer or Rice Vinegar

Pre Heat oven to 400.
Mix all dry ingredients in bowl, set aside.
Mix all wet ingredients in large mixing bowl
and blend well. Set aside some warm water.
Hand mixer works fine. On low setting, slowly
add dry mix until the consistency is somewhat
thick but spreadable (think choc. mousse )
then continue beating on high setting for 3 1/2 min.

If dough is too thick, use set aside water to thin.
If dough is too thin, add some Bread Base Flour.

This dough will not be a dough in any traditional sense.
It is meant to be spread or shaped, not rolled or kneaded
and it is very, very sticky. Avoid using your hands instead
use a hard plastic spatula and have a container of warm water
handy to keep the spatula wet.

I reduced the recipe to a more manageable quantity for home cooks.
This is where you need to be a little experimental. Half your dough. Grease a baking sheet,I use a Crisco alternative available at GF stores but vegetable oil works too, wet the spatula, scoop out a small amount and spread into a small round. Not too thick because the dough will rise.

Get a feel for the dough ( think icing a cake )wetting your spatula every few strokes and smoothing out your round.

Let rise for 10 minutes, bake for 20-25 minutes or until golden brown, remove and do a taste test. Check for doneness, thickness and do a few more. It takes a few tries to get it right and there is no point in wasting good topping while you're experimenting. It's a little tricky so don't be discouraged.

When you're ready for a 12" pizza, grease the pie plate, spread the dough and shape a lip along the edge to hold your sauce, let rise for 10 minutes, bake for 12, remove, add toppings and bake for 20-25 minutes or until golden brown.

When you get the hang of it and want to freeze some crusts, let rise for 10 min. and bake for 12 and remove. Let cool and wrap with Saran wrap or my choice, freezer bags, you can reuse them. Easy Peasy.

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
I would love that recipe! (2.00 / 8)
Veggie pizzas (even having to leave off the cheese for a drizzle of olive oil) are wonderful, but you absolutely have to have a good base to work on.

(But please, if it's a lot of trouble to find, don't worry about it.)


[ Parent ]
no worries, it's no problem. i know where it is. (2.00 / 7)
the only issue is it's a bulk recipe that we used at the restaurant. i used the same recipe at home because we ate a lot of pizza but also this dough is meant to be frozen.

my daughter and i would make the (i think it was a 10lb batch ), shape all the crusts, wrap them and freeze them. you can put them directly into the oven from the freezer, no problem.

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
Oh my goodness - ten pounds of pizza crust! (2.00 / 7)
Well, I guess it can be reduced. I have a freezer that's only about half full right now... ;-)

[ Parent ]
LOL, it was a restaurant quantity recipe but i used to (2.00 / 5)
give away some, let my daughter take some home too.

i'll see if i can dig it out tomorrow and post it.

time...it seems to move so slowly until that day, when it doesn't.


[ Parent ]
I'd be glad of it, too (2.00 / 3)
Gluten intolerant here, but not full blown celiac.

It's so nice that this is becoming the "disease du jour," because all the publicity and increased marketing is making it easier, not only to buy food but to explain to people.

Restaurant servers, OTOH, are almost always knowledgeable and helpful; they've seen it all.

Even if the voices aren't real, they have some pretty good ideas. -- Anonymous


[ Parent ]
Me, too! (2.00 / 5)
My husband has to be gluten-free and he really misses pizza. There is a place that makes gluten free pizza that we order from, but it is expensive. I would love to make him some here at home--we could have pizza more often!

Thanks!

Peace, Hope, Faith, Love


[ Parent ]
This is a great recipe. I like the comments for all the substitutions. (2.00 / 10)
(I just tried typing to the end of the first line to see if I was unceremoniously dropped off, and no, I wasn't.)

I have to go with regular sugar, syrup or something like it. I have reactions as do others in my family to the xylitol, manitol and sorbitol.

One thing I heard just this weekend that really surprised me: a friend's woozle ate a packet of sugar free gum with one or two of these ingredients. Terribly sick, and may loose kidney function. The vets know about this problem in doggies, and ask that we keep the sugar substitutes away from our furry friends.

They just aren't made to digest it well at all.

Thanks again.


Yes, it's amazing how various our bodies are. My husband and I are almost (2.00 / 8)
Jack Sprat and his wife - he avoids fat and I avoid carbs but we both are healthy. Inventing this was a fun exercise in food chemistry and as I worked out in my head why they took longer to cook my mind naturally ranged to how other variations might need adjusting.

If you can handle fructose, the agave syrup will keep it low glycemic though it would have more calories than this version. Someone who wants a yet lower cal version could use 2% milk evaporated milk or even skim evaporated milk.


[ Parent ]
where can i buy coconut flour? (2.00 / 6)
will a big regular grocery store have it, or do i need whole foods or trader joe's ?  

I got ours at our food co-op in the gluten-free section. I'm (2.00 / 8)
guessing that a big grocery store that has a gluten-free section would probably have it too, but I haven't gone out looking for alternate sources. It's also available by mail from Amazon (yeah, I know, Amazon, but they do have some food stuffs not available locally).

[ Parent ]
mmmmm (2.00 / 7)
Those look really good. Thanks so much for sharing :-)

Peace, Hope, Faith, Love

I love all things pumpkin, (2.00 / 6)
pumpkin bread, cookies, oatmeal, ravioli, cheesecake, you name it!
Last week they I found the 3 pack of the big 28oz cans of pumpkin for only 1.97 at Costco. Can you believe it? I ha to restrain myself to buy only one. ;)

Thanks for this!

Shake it like a Polaroid picture.


Pumpkin ravioli?! What are they like? Same spices as in pie, or (2.00 / 3)
something different?

[ Parent ]
More savory, (2.00 / 6)
With ricotta and sage. I want to say that I have tasted a little nutmeg too.  

Shake it like a Polaroid picture.

[ Parent ]
By the way, I probably shouldn't confess this but (2.00 / 3)
the custard mix that goes into pumpkin pie makes a very nice smoothie if you're cool with raw eggs.

[ Parent ]
Thank you for confessing, (2.00 / 2)
because I am sure going to try that one day!

Shake it like a Polaroid picture.

[ Parent ]
Thank you Wee Mama, so much. I have just started (0.00 / 0)
to cook wheat free and have found sweets to be the most challenging. And I love, love, love pumpkin pie.

As a newbie to the field, I am puzzled by why you are using two types of sweeteners, Splenda and xylitol. I have seem them used that way in other recipes and I was just wondering if there was some difference in the way they react to the other ingredients that mandates using both instead of simply increasing the amount of one or the other.

Only in the darkness can you see the stars - Martin Luther King, Jr


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