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Friday, October 21, 2011

FROSTED PUMPKIN COOKIES



FROSTED PUMPKIN COOKIES
Spiced cookies with a sweet frosting.  They are nice on their own too without frosting, but I think the cookie batter tastes the best of all!   My bad!  These are soft cookies due to the moisture from the pumpkin and they firm up in the refrigerator - either way they are nice, but I think I like them cold more.  Yummy, I had one with a cup of tea this morning.  I am jumping out of my skin with excitement over this new book which is going to the printers shortly!  However, it's tough to stay out of the kitchen, so I took time off one afternoon and made these for myself and hubby, a friend and for you my blog friends.  Thanksgiving is coming up.  I will give you some more ideas when I get some time.  Tough to keep up my blog this month. I'm very busy.

2 eggs
1 cup butter, softened (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/3  cup erythritol (75 mL)
1 cup canned pumpkin (250 mL)
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix (CLICK) (300 mL)
21/2 tsp baking powder (12 mL)
2 tsp cinnamon (10 mL)
1/2 tsp baking soda (2 mL)
1/4  tsp salt (1 mL)
Better than Betty Frosting (below) - double the frosting
  (If desired, you can also just use a simple cream cheese frosting with some butter in it and powdered erythritol (commercially powdered is better) or Swerve, if you like that) and a bit of vanilla extract)

Preheat oven to 350°F (180°C).  In food processor, process eggs, butter, liquid sweetener, erythritol, pumpkin and vanilla extract.  In large bowl, combine Gluten-Free Bake Mix, baking powder, cinnamon, baking soda and salt.  Add dry ingredients to egg mixture and process.On ungreased cookie sheet, drop batter by big, heaping tablespoonfuls (22 mL).  With spoon spread into a circular shape.  Bake 10 to 12 minutes.  Cool half an hour and then frost.  

Yield:   30 cookies
1 cookie
115.3 calories
2.1 g protein
10.5 g fat
2.8 g carbs

BETTER THAN BETTY FROSTING
This frosting is reminiscent of Betty Crocker® Frosting, but I think it is nicer.

3 tbsp butter, melted (45 mL)
2 tbsp sugar-free pancake syrup (30 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar, OR to taste (125 mL)
1/4  cup sifted, powdered erythritol (60 mL)
1/4  cup whole milk powder (60 mL)
1/2  tsp cornstarch (2 mL)

In blender, combine butter, sugar-free pancake syrup, liquid sweetener to taste, powdered erythritol, whole milk powder and cornstarch.  Blend until smooth.  If the frosting is too thick, add water 1 tsp (5 mL) at a time and blend.  If the frosting is too soft, let it sit for half an hour and it should thicken up.

Helpful Hint:  Instead of sifting the erythritol, you could place it in a coffee bean grinder or blender to make sure there are no lumps. 

Yield:  1 batch
1 batch (total amount)
469.2 calories
8.8 g protein
43.1 g fat

13.5 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

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8 comments:

buttoni said...

Oh, my, those look good, Jennifer. Can't wait to try them.

Jennifer said...

We just had some with friend. They are yummy! They are extra special with the frosting.

Ann said...

Wow - they look delicious! What a great low-carb fall treat!

Jennifer said...

Exactly, Ann - I want to find all my Fall/Thanksgiving-type recipes and make a post about them soon. So tired here...Nice to "see" you though. :)

Nancy said...

Jennifer I was going to make these today and am confused on one point. In the frosting it mentions something about salty whey protein powder. I don't see it listed as an ingredient anywhere. I am wondering that perhaps this was attached to your pumpkin spice loaf? That has the protein powder in it and it was frosted.

Jennifer said...

There is whey protein in one of my condensed milk recipes. :) You are right it's not in this recipe unless you use the alternative condensed milk frosting that I suggested could be an option.

Nancy said...

Just finished making these, complete with frosting. YUM!!!! Thanks, Jennifer. Perfect on a fall afternoon with a hot cup of tea. Thanks for sharing!

Jennifer said...

You're welcome and happy you like the cookies. Wait until you try them cold from the refrigerator. They firm up substantially and have a different texture - very nice!