Although my yard is not very large, I garden- a lot. If you have seen my other posts, such as Diabetic Friendly Cherry Almond Scone, Diabetic Friendly Blackberry Cupcakes with Whipped Cream and Lime Zest, and Diabetic Friendly Pineapple, Citrus, and Macadamia Nut Cupcakes, among many other recipes, you know I love gardening and I incorporate a lot of the fruit and vegetables that I grow into my baking. Among the many vegetables I grow are pumpkins. I prefer home-cooked pumpkins because of their intense flavor, plus I can control the amount of water in the cooked pumpkin.
My pumpkins did very well this year, so it was time to start baking with pumpkins! Fortunately, pumpkin puree is very low in grams of carbs. Combine the pumpkin with My Diabetic Friendly Flour Mix and a few other ingredients, and you get a delightful Diabetic Friendly Pumpkin Spiced Cookie that has only 6 grams of carbs per 1 ounce cookie!
This recipe is presented as a suggestion and may not be appropriate for all diabetics. Please check with your doctor or dietitian to determine if food items made using this recipe can be safely incorporated into your diet.
See also: Penuche Pumpkin Cookies with optional Penuche Icing, Vegan Fireball Cinnamon Whiskey Pumpkin Cookies with Optional Fireball Cinnamon Whiskey Icing, and Gluten Free Penuche Pumpkin Cookies with Optional Penuche Icing.
The Inside Scoop
We cannot live by bread alone. Sometimes we need cookies! When I first set out to create diabetic baked goods, I knew I had to do something about the flour mix. All-purpose flours typically contain 21 grams of carbohydrates per 1/4 cup- far too many carbs to allow room for additional ingredients. My Diabetic Flour Mix was the result of extensive experimentation to produce a flour mix that was high in fiber, high in protein, low in carbs and tasted good!
These cookies are very low in carbohydrates. They are so low, I swapped out some of My Diabetic Flour Mix for regular all-purpose flour.
“I don’t see how a pumpkin patch can be more sincere than this one.” Linus. I grow my own pumpkins and cook them; that way, I can control how much water is left in the pumpkin. If you are using commercially canned pumpkin, you will probably need to drain off the excess water. Too much water in the pumpkin will make the cookies excessively cakey.
To drain the excess water from the pumpkin, fill a jelly bag with the prepared pumpkin and place the bag and bag holder over a bowl. Let the excess water drain off until the pumpkin is no longer watery but is not dry. I often speed this along by gently squeezing the bag to remove most of the excess water.
If you do not have a jelly bag, line a sieve with several layers of cheesecloth. Place the pumpkin on the cheesecloth and let it drain until it is no longer watery but is not dry.
I’m Nuts About Nuts! Nuts should be baked before adding them to the cookie dough. This enhances their flavor and ensures that the nuts stay crisp. However, do not add the nuts to the batter until just before baking the cookies, to keep the nuts crisp.
Getting “Eggcited” about eggs? Warm eggs are easier to whisk than cold eggs. To warm the egg quickly, place the egg, still in the shell, in a bowl of warm (not hot) water for 10 minutes.
Crack the egg into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or a bloody egg. Whisk the egg to break up the protein.
Let’s mix it up. Combine my Diabetic Flour Mix, all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt in a separate bowl; mix until leaveners and salt are evenly distributed throughout the flour. This helps to ensure an even rise.
Sprinkle the flour mix onto the liquid mix. GENTLY fold the dry and wet ingredients together. My Diabetic Flour Mix is very high in gluten proteins; any more than a gentle folding will cause it to become tough.
Don’t Go Stir Crazy! This is a very easy cookie to make. However, avoid over-stirring the cookie dough. Too much stirring will cause gluten to develop and will make a tough cookie. Excessive stirring will also incorporate too much air. Stir gently just until ingredients are combined and cookie dough is fairly smooth.
Chill out! Wheat bran and wheat germ do not absorb liquid easily. To avoid an excessively gritty taste, the batter needs to be refrigerated for at least 4 hours to allow the flour to absorb the moisture. I usually cover my batter bowl and refrigerate the batter overnight.
Chilling the dough will also make it easier to roll the cookie dough into a ball. After the cookie dough is formed into balls, flatten the cookies SLIGHTLY so that the cookies bake with an even thickness.
Be sure to allow 2″ of space between cookies so that cookies have room to rise while baking. Bake until the cookies feel firm.
When the cookies first come out of the oven, they will be crisp on the outside and cakey on the inside. As the cookies cool, they will become more uniform in texture.
Preheat oven to 350 degrees. Spread chopped nuts on a baking sheet. Bake chopped nuts for 5 minutes, until an aroma rises. Remove from oven; cool completely. Place walnuts in a small storage container; set aside. The pumpkin needs to be dry enough to hold a shape. If the pumpkin appears watery, line a sieve with cheesecloth and drain off the excess water. The pumpkin can also be placed in a jelly bag; let the excess water drain off. Once the excess water has drained from the pumpkin, measure out 183 g./ ¾ c. of pumpkin puree. In a small bowl, whisk together My Diabetic Flour Mix, all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice; set aside. In the bowl of a stand mixer, or by hand in a medium bowl, combine the melted butter, dark brown sugar, drained pumpkin, large egg, Splenda Granulated, and buttermilk. Mix by hand, or on the slowest speed of the stand mixer, until smooth. Fold together the wet and dry ingredients until no dry flour remains. Cover and refrigerate for at least 4 hours or overnight until dough is firm enough to be rolled into a ball. When Ready to Bake: Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper. For each cookie, measure out 28 g./ 1 ounce of cookie dough. Roll the dough into a ball and place on the prepared baking sheet. Flatten cookies slightly. Bake at 325 degrees for 30 minutes, or until cookies are firm to the touch. Once the cookies are done, remove the baking sheets from the oven and place on cooling racks for 2 minutes. After 2 minutes, remove the cookies from the baking sheets and place directly onto the cooling racks. Cool completely. Enjoy! To Store: Any remaining water in the pumpkin will cause the cookies to soften and become more cake-like within 1-2 days. Once cookies cool completely, store in a covered container and refrigerate.
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Loading...Ingredients
Instructions
Diabetic Flour Mix
Ingredients Carbs
30.0g./ 4T Sprouted Whole Wheat
Or Whole Wheat Flour 21.0g.
27.5g./ 5T Wheat Germ* 12.5
16.0g./ 4T Wheat Bran* 7.0
7.0g./ 1T Amaranth *** 4.75
11.0g./ 2T Oat Flour** 10.0
91.5g per cup 55.25 carbohydrates per cup
* Grind in a coffee grinder or a grinder specifically intended for grinding grains.
** Look for oat flours with lower carbohydrate counts.
***Amaranth can be found among gluten-free flours, at Nuts.com, or at health food stores. If not, substitute cornstarch, potato starch or tapioca starch, although the carbohydrate content is higher.
Nutrition Information Per Cup:
Total Carbs: 55.25 g.
Total Fat: 4.75 g.
Total Fiber: 16.13 g.
Sugar and “other”: 23.00 g.
Protein: 17.10 g.
To make a larger batch to store for future use:
Ingredient x5
Sprouted Whole Wheat
Or Whole Wheat Flour 150.0g.
Wheat Germ 137.5g.
Wheat Bran 80.0g.
Amaranth 35.0g.
Oat Flour 55.0g.
Total weight for 5 cups: 457.5 g.
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