Pumpkin Cookies
#27866 - 11/19/03 10:39 AM
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torbetta
Reged: 01/24/03
Posts: 1451
Loc: New York
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These are a family favorite. The original recipe calls for 1 cup of oil and I used applesauce. The cookies are kind of cake like so the applesauce worked. This is so easy. My recipe is actually just the ingredients. We always have them for Thanksgiving.
1 can of Pumpkin (the 16 oz cans)
4 egg whites
1 cup of applesauce
2 cups of sugar
4 teaspoons of baking powder
4 cups of flour
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1 teaspoon of salt
1 teaspoon of salt dissolved in 1 teaspoon of soy milk
1 pkg of semi-sweet chocolate bits (mini's work well or dairy free chips)
Mix all the ingredients except the chocolate together till well combined. Add chocolate. Drop spoon fulls on to a sprayed cookie sheet.
Bake 375 for 8 to 10 minutes
Let me know what you think. 
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Thanks bunches! I have been looking for a pump. cookie recipe. I will try them w/ white chocolate chips and possibly throw in some cranberries...  )
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"The most wasted of all days is one without laughter." -- e e cummings
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Bet you could substitute zucchinni for the pumpkin and bake zucchini cookie too? My mom use to make the cookie when I was a kid, have tried it? pumpkin sounds good right now.
Thanks 
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I betcha that any squash would work (such as the aforementioned zucchini). Sweet Potatoes and pecans w/ brown sugar could also be a yummy variation...
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"The most wasted of all days is one without laughter." -- e e cummings
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Shanna, you mentioned adding white chocolate -- well, here is a recipe I've made a lot and given as gifts 'cause they're so good (I confess I don't know how good they would be for IBS, though -- we'd have to consult with Heather), as follows:
PUMPKIN CHIPPERS (makes about 5 dozen):
2C all-purpose flour
1C butterscotch morsels
1t baking soda
3/4C butter (room temperature)
2/3C granulated sugar
2/3C firmly packed brown sugar
1 egg
1/2C punkin
1C quick-cooking oats (not instant)
1C white chocolate chunks (cut from a bar of white chocolate)
2/3C chopped walnuts
In food processor w/steel blade, combine flour and butterscotch morsels. Process until the morsels are as fine as the flour. Pour into a large bowl. Add the baking soda, butter, sugar, brown sugar, egg and punkin. Beat until well mixed. Stir in the oats, white chocolate and walnuts. Drop from a teaspoon onto oil-lined cookie sheet, spacing the cookies about 2 inches apart. Bake at 350 for 12-14 minutes, until golden brown. Remove from sheets and cool completely on a rack. Store in airtight container.
Recipe from "Treasury of Southern Baking," by Prudence Hilburn; copyright 1993.
Bev.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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the butterscotch chips, butter, white chocolate, and walnuts are all really high fat. There's also a lot of dairy in there.
I'd substitute a non-hydrogenated soy margarine (something like Soy Garden or Spectrum Spread) for the butter, and I'd reduce the quantity to 1/3 cup. Make up the difference with additional pumpkin. This will keep the cookies moist, but the texture will likely change a bit - they'll be somewhat more cake-like instead of crispy/chewy. But the oatmeal will help keep the texture very nice.
Use two egg whites instead of the whole egg - that will drop the fat too.
The butterscotch and white chocolate are both too high fat - what would probably work best is eliminating the white chocolate altogether (it's mostly sweet and doesn't have a lot of flavor), and dropping the butterscotch to 1/2 cup. I'd add a tablespoon of vanilla extract to your wet ingredients to help bump up the flavor lost by reducing the butterscotch. Check the ingredients in the butterscotch chips carefully - it will be tricky to find dairy-free versions - a good health food store is the best bet here.
I'd drop the walnuts to about 1/3 cup, making sure they're pretty finely chopped.
This should give you a pretty tasty cookie, and it will be a lot lower in fat than the original version. I'd still treat it a bit carefully though, and not snack on these on an empty stomach. As a dessert they'd probably be safe.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I have a similar recipe for pumpkin cookies which adds a bit of powdered ginger in the dough, plus if you substitute crystallized ginger bits for the chocolate chips it turns out to be really good for your tummy!
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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"The most wasted of all days is one without laughter." -- e e cummings
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YUM!
#30765 - 12/09/03 11:05 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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These are great! Seems I recall somewhere Heather mentioning using oil for half the applesauce, so that's what I did. Just to dress them up a little, I iced them -- just a bit. YUM! Thanks, Torbetta!
Bev.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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"The most wasted of all days is one without laughter." -- e e cummings
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I just made a little glaze of powdered sugar and lemon juice. They're great!
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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sounds yummy! ! 
have you ever tried a vanilla frosting or a glaze w/ pumpkin pie spice or cinnamon mixed in?
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"The most wasted of all days is one without laughter." -- e e cummings
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Mmmmmmm. Sounds terrific -- but what about the fat content? 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I think Shanna just means to add a little vanilla extract, or pumpkin pie spices (cinnamon, nutmeg, cloves) to the powdered sugar icing. Flavor without fat!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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"The most wasted of all days is one without laughter." -- e e cummings
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I made these with crystallized ginger instead of the chocolate chips (as someone else mentioned). I also did three other things:
1) substituted 3 tbls of soy flour for each cup of white flour to add protein
2) added chopped bannana
3) added finely chopped walnuts
I think they taste even better frozen. Although frozen they are still soft, but nice and chewy!
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Just made these over the weekend (I had a cookie craving!) and they were SO GOOD! My husband loved them, too. Next time I might try the crystallized ginger variation...
I have to say the best part of the IBS diet is the low fat treats we get to eat - without feeling guilty!! 
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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Is everyone okay using choc. chips - I thought that choc. chips upset IBS? I suppose I could leave them out and add some raisins? Thanks, Debbie IBS-C
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Raisins would be BAD for me! I wouldn't think you'd want to try that after your recent experience with prunes.
I found some dairy-free chocolate chips at Wild Oats. I'm sure Whole Foods would have some, too. I wasn't brave enough to try the carob ones, though! Does that stuff really taste like chocolate??
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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If you buy the really good carob ones they are tasty - no they do not taste like chocolate - they have their own flavour. I agree - raisins might not be good after prune disaster! Thanks.
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when u say one can of pumkin,it's not the pumkin pie mix right? it's just a regular can of libby's? sorry been a long time since I made anything pumkin.
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ya just the libbys pure pumpkin. I just made these today there awesome! I put some very small cut up rasins in just a few of mine. There very good with the choclate chips as well. Enjoy!
emmasmom
ibs-c gas
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what kind of chocolate would I use? I don't wany any dairy or high fat that u buy at wal mart..wat kinds of safe chocolate would a health food store sell?
off topic but..I thought of an idea,mcdonalds is selling a mango rasberry shake..what about frozen mangos,rice milk,rasberries,I also think chocolate would taste really good in it..I saw an ibs safe recipe called something like better than hersy's
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As far as the chocolate you can get dairy free chips at your local store the store brand ones (the cheaper) ones usually don't have milk in them there still somewhat high in fat so I don't use the whole amount it calles for at first like I would just do 1/2 of cup and you'll still have plenty of chips. If you have a kroger close by I use there brand of chips and have never had a prolbem with them.You can get dairy free chips at a health food store but there very high!
The smoothie sounds great... if you like mango  . I think it would work out great. Try it and see. Thanks for the idea though. I am really tired of peaches, blueberries and strawberrys. 
emmasmom
ibs-c gas
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would u want to try the smothie out before I do? also,I can't find dairy free chocolate chips in this town. 
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Are there actually 2 t of salt in this recipe. It looks like 1t and 1t disolved in a t of soy milk ?
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that would be great!
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I bet you could thats a good idea may try that myself let me know if you do then you could put like a icing on it and cut it like bars.
emmasmom
ibs-c gas
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lol I want to know how it turns out..won't get to it till probly tuesday night anyway..
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I might it sounds good~!
emmasmom
ibs-c gas
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its my day off,but im busy today,so I'd like to make it tommorow,will u do it today? oh and take a picture.
Edited by aperson (11/23/09 09:18 AM)
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I made these cookies last night. They aren't really cookies - they are are more like little pumpkin cakes. I feel pretty confident that you could pour the batter into a heart shaped cake pan and this recipe will come out great. It does puff when cooking, so don't over fill the pan (maybe 2/3 full). I'm not sure about baking time, start with 20 minutes and check every few minutes till it's done. Good luck!
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I made these today. Instead of making them into cookies I spread the batter into a 9x13 pan and spread it out and bake them at 325 for about 20 mins and the turn out great. Don't think I add a topping. Dream whip would be good(if you can hand it) or some marshmellow fluff. They look good! We come up with a good idea! 
emmasmom
ibs-c gas
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What is the quantity on a can of libbly's pure pumpkin? I have sugar pumpkins that I am baking and scooping out for use in recipes later.
Thanks! I am excited to try this!
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IBS-D, Post-Infectious since 8/2010
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I am way, way late on this - haven't been on the Boards in ages and am looking through old posts - but it seemed like a useful piece of information to have for future reference. And since I have a can of Libby's pumpkin on my shelf...
15 ounces
425 grams
About 1-3/4 cups per can
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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