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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