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Old 10-12-2010, 09:24 AM   #1
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Pumpkin Cookies

I was reading today on facebook and one of my friends was making pumpkin cookies...I've googled a LC version...not so LC versions came up. I'm really wanting some pumpkin cookies.

Anyone have a LC recipe? A semi simple one. I'm too picky lol! I've just started getting into cooking with recipes and I've been doing good so far (got a recipe book and everything lol!). Thanks for the help! I have some Almond flour btw if that's any help.
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Old 10-12-2010, 09:45 AM   #2
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Here is one..

http://www.lowcarbfriends.com/bbs/lo...p-cookies.html

You could leave out the chocolate chips and add an egg, I think.
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Old 10-12-2010, 11:27 AM   #3
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Wonder if you could use Carbquik or Carbalose flour and just use a basic high carb pumpkin cookie recipe? of course using a sugar free sweetner, the rest of pumpkin cookie recipes are products low carb folks use, maybe Linda, Kevin, or one of the pro's will let us know. I was looking the other day for a Low Carb Pumpkin cookie recipe, I just can't do coconut flour not my "cup O tea"
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Old 10-12-2010, 11:52 AM   #4
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Thanks for the recipe! looks delicious!

Yea I was reading through that post and I read where you said the coconut flour wasn't your thing. Maybe they'll give us some heads up.
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Old 10-12-2010, 12:46 PM   #5
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Paula Deen made some iced pumpkin bars that I'm gonna try, substituting almond flour and maybe some Carbquik for the regular flour and of course sugar substitutes where it calls for sugar.

If you go to Food Network you can search for the recipe. It sounds really good!
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Old 10-12-2010, 12:59 PM   #6
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Char to the rescue now I need to order up some more Carbquik, thanks Char
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Old 10-12-2010, 02:17 PM   #7
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Sherrie, LOL, I didn't do much! Just happened to get the Food Network e-newsletter with a link to her video making it, which I haven't watched, but looked up the recipe on the website and it looks easy enough to tweak to LC.

I think you could probably make it with ALL almond flour, I'm not sure which I'll try first. The ChickenLady's Carrot Cake uses only almond flour and it has such a good texture, I'm thinking it might be really similar with the pumpkin instead.
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Old 10-12-2010, 02:50 PM   #8
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Quote:
Originally Posted by jazills View Post
I was reading today on facebook and one of my friends was making pumpkin cookies
How about giving us her recipe and letting us de-carb it? I would LOVE to do this!!
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Old 10-12-2010, 03:01 PM   #9
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Quote:
Originally Posted by Charski View Post
Sherrie, LOL, I didn't do much! Just happened to get the Food Network e-newsletter with a link to her video making it, which I haven't watched, but looked up the recipe on the website and it looks easy enough to tweak to LC.

I think you could probably make it with ALL almond flour, I'm not sure which I'll try first. The ChickenLady's Carrot Cake uses only almond flour and it has such a good texture, I'm thinking it might be really similar with the pumpkin instead.
So are you saying that you could just replace the coconut flour with almond flour? Double the almond flour?

It was a celebrity on my Facebook. I doubt she will reply lol!
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Old 10-12-2010, 04:11 PM   #10
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Quote:
Originally Posted by jazills View Post
So are you saying that you could just replace the coconut flour with almond flour? Double the almond flour?

It was a celebrity on my Facebook. I doubt she will reply lol!
No, I'm still referring to the Paula Deen pumpkin bar recipe.
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Old 10-12-2010, 04:50 PM   #11
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I know there was a recipe with CQ..
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Old 10-12-2010, 04:52 PM   #12
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Here's a good one:


Pumpkin Nut Cookies (Pami)

Recipe By :
Serving Size : 66 Preparation Time :0:00
Categories : Carbquik Dessert
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Carbquick
2 teaspoons baking powder
1 Tablespoon pumpkin pie spice
pinch salt

1/2 cup butter -- softened
1/2 cup vegetable glycerin
liquid Splenda equivalent to 1 cup sugar

1 cup canned pumpkin
2 eggs

1 cup chopped nuts (I used walnuts)

Preheat oven to 350F.

In a medium bowl, stir together Carbquik, baking powder, cinnamon, ginger
and salt. Set aside.

In a mixer bowl, beat butter for 30 seconds.

Add glycerin and Splenda and beat till fluffy.

Beat in pumpkin and eggs.

Add dry ingredients and beat till combined.

Stir in nuts.

Drop by rounded teaspoonfuls onto greased cookie sheets.

Bake for 12 minutes.
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Old 10-12-2010, 09:36 PM   #13
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I wonder what the vegetable glycerin does for this recipe and what it can be replaced with.

I really don't want to buy another product if I don't have to.
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Old 10-12-2010, 09:38 PM   #14
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Linda, it probably serves to keep them soft and adds some sweetness, I'm guessing - the glycerin I have has a sweet taste to it.
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Old 10-13-2010, 06:32 AM   #15
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I was thinking the same thing on the glycerin..That is alot of glycerin. I use a few Tbs. in my ice cream to keep it soft..
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Old 10-13-2010, 07:59 AM   #16
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I looked at the Paula Deen recipe, yum! It is so close to Chicken Lady's carrot cake, maybe you could replace the carrots with the pumpkin, and use Chicken Lady's icing as well. I think I will be making these very soon.
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Old 10-13-2010, 09:47 AM   #17
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Here's Paula Deen's Pumpkin Bars:

Ingredients
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.


Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.


To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
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Old 10-13-2010, 01:24 PM   #18
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Quote:
Originally Posted by CarolynF View Post
I was thinking the same thing on the glycerin..That is alot of glycerin. I use a few Tbs. in my ice cream to keep it soft..
OK so if it's keeping these soft maybe a little shortening would do the same thing? Trans-fat free of course.
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Old 10-13-2010, 03:21 PM   #19
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I have the Paula Deen's bar version in the oven right now!

I used 4 cups of almond flour in place of the 2 cups of regular; 1 1/3 cup granulated erythritol, 1/2 cup granular Splenda, and 1/4 tsp. NuNaturals NuStevia 0 carb powder for sweeteners; and instead of cinnamon, I used 2 tsp. of Trader Joe's sugarfree pumpkin pie spice. The oil I used is rice bran oil.

I'll let you know how it comes out! If it's good, I'll start a separate thread for it.
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Old 10-14-2010, 09:25 AM   #20
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OK, so I made the pumpkin bars, here is the link:

http://www.lowcarbfriends.com/bbs/lo...l#post13993827

They're very moist and tasty. I haven't even iced them yet - but I bet they're even BETTER with the icing!
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Old 10-16-2010, 05:59 PM   #21
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Quote:
Originally Posted by beeb View Post
I wonder what the vegetable glycerin does for this recipe and what it can be replaced with.

I really don't want to buy another product if I don't have to.
Can't remember for sure about which high-carb recipe I used
when I developed this variation, but it seems to me I used it
to replace 1/2 cup of either shortening or oil?

And yes, I did it to try to keep the cookies moist....
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Old 10-17-2010, 03:59 AM   #22
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Since we are on the subject of pumpkin lol I can't stay away from the Pumpkin Bake. It's so delicious and I'm not into repetitive dishes, I like to experiment with different foods. I've made the pumpkin bake TWICE!...I got one in the fridge right now. SO GOOD! When I get some coconut flour I'm going to make the above pumpkin choco chip cookies. I LOVE PUMPKIN!

Anyone got a LC pumpkin pie ice cream recipe? lol! I loved the stuff before this WOE I guess you could take the same ingredients in a crustless LC pumpkin pie and add ice in a blender and VOILA! pumpkin pie shake
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Old 10-17-2010, 04:43 AM   #23
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Quote:
Originally Posted by CarolynF View Post
Here's a good one:


Pumpkin Nut Cookies (Pami)

Recipe By :
Serving Size : 66 Preparation Time :0:00
Categories : Carbquik Dessert
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Carbquick
2 teaspoons baking powder
1 Tablespoon pumpkin pie spice
pinch salt

1/2 cup butter -- softened
1/2 cup vegetable glycerin
liquid Splenda equivalent to 1 cup sugar

1 cup canned pumpkin
2 eggs

1 cup chopped nuts (I used walnuts)

Preheat oven to 350F.

In a medium bowl, stir together Carbquik, baking powder, cinnamon, ginger
and salt. Set aside.

In a mixer bowl, beat butter for 30 seconds.

Add glycerin and Splenda and beat till fluffy.

Beat in pumpkin and eggs.

Add dry ingredients and beat till combined.

Stir in nuts.

Drop by rounded teaspoonfuls onto greased cookie sheets.

Bake for 12 minutes.
OMGOSH!! when this post first came out I kept thinking to myself that there
was a great pumpkin cookie recipe that I made years ago and it had a weird ingredient in it,, GLYCERIN,, that is the ingredient, this is the recipe I made a few times. I still have the glycerin, never used it for anything else. These are really good. MMMM,, do you think my glycerin is still usable?
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Old 10-17-2010, 12:49 PM   #24
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Quote:
Originally Posted by Brendajm View Post
OMGOSH!! when this post first came out I kept thinking to myself that there
was a great pumpkin cookie recipe that I made years ago and it had a weird ingredient in it,, GLYCERIN,, that is the ingredient, this is the recipe I made a few times. I still have the glycerin, never used it for anything else. These are really good. MMMM,, do you think my glycerin is still usable?
I'm still using mine from way back then........
but I'm almost out- so I will be getting a new
bottle this fall. It didn't have a smell or any-
thing to it, so I just kept using it.
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Old 10-17-2010, 07:32 PM   #25
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Quote:
Originally Posted by CarolynF View Post
Here's a good one:


Pumpkin Nut Cookies (Pami)

Recipe By :
Serving Size : 66 Preparation Time :0:00
Categories : Carbquik Dessert
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Carbquick
2 teaspoons baking powder
1 Tablespoon pumpkin pie spice
pinch salt

1/2 cup butter -- softened
1/2 cup vegetable glycerin
liquid Splenda equivalent to 1 cup sugar

1 cup canned pumpkin
2 eggs

1 cup chopped nuts (I used walnuts)

Preheat oven to 350F.

In a medium bowl, stir together Carbquik, baking powder, cinnamon, ginger
and salt. Set aside.

In a mixer bowl, beat butter for 30 seconds.

Add glycerin and Splenda and beat till fluffy.

Beat in pumpkin and eggs.

Add dry ingredients and beat till combined.

Stir in nuts.

Drop by rounded teaspoonfuls onto greased cookie sheets.

Bake for 12 minutes.


OK, so I made these today and for the sake of LCF.... I mixed them all up with 1/2 c. shortening and 1/2c. butter. I baked two cookies.. Tasted them.. Added 1T. glycerin...Baked two more...Ate them too.

Verdict...MUCH better texture with the glycerin!!
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