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Mumkin's 3 New G-F Pumpkin Recipes

By Edited Sep 17, 2014 0 2
Pumpkin cookies
Credit: meerkatbaby on flickr / Licensed under Creative Commons Attribution 2.0 Generic

I've made plenty of pumpkin pies or had them given to me around Thanksgiving. Although I enjoy them, my family is tired of pie. If the center is too gooey, my daughter says it's yucky.

So I sought out a few different recipes, tweaked them, made them gluten-free and tested them on the pickiest eater I know - my daughter. She said, "These are better than pumpkin pie, at least."

I took that as a compliment and felt compelled to share them with you.

If you aren't on a gluten-free diet, just omit the xanthan gum - in any of my recipes - and use regular flour.

One Sugar Pumpkin = About 2 Cups Puree

Left: IMG_7154 | Right: Just over two cups
Credit: Left photo: Neeta Lind on flickr | Right photo: Sonya Green on flickr (both photos are licensed under Creative Commons Attribution 2.0 Generic)

Get Pure Organic Pumpkin

For all of these recipes, only use 100% pure pumpkin (organic if possible). The spices will be "off" if you use pumpkin pie filling. The other thing, some canned pumpkin is labelled as containing pure pumpkin but it has a mix of pumpkin and squash in it.

If you have the time, it's even better to make your own pumpkin puree. A sugar pumpkin costs about $3 (where I live) and yields about 2 cups of puree. Be sure to only use a sugar pumpkin - those big ones you buy for decorating won't be tasty at all (and are way too stringy).

Up next is a video by Dani Spies who explains beautifully how to make your own pumpkin puree.

How-To Make Pumpkin Puree

by Dani Spies

Farmers Market Pumpkin Puree 100% Organic

Farmers Market Pumpkin Puree 100% Organic RoseWrites 2014-08-11 5.0 0 5
5/5
Farmers Market Pumpkin Puree 100% Organic 3x15oz
Amazon Price: $9.99 Buy Now
(price as of Sep 17, 2014)
No time to make your own or too worn out like me? I must admit, for the convenience and price this pumpkin puree is excellent quality. The only ingredient listed is certified organic pumpkin. The pumpkins used to make this puree are grown in the US. Each can is 15 oz. (425 g) or almost 2 cups. You can also buy these in a case of 12.

Soft G-F Pumpkin Chocolate Chip Cookies

Makes: 30 | Prep: 15 mins | Total: 30 mins

This recipe was adapted from a link provided by meerkatbaby[1] on flickr. It's by Ashley Chase[2] from the Mother Nature Network. I used gluten-free flour (which requires a little bit of xanthan gum), butter (instead of oil), and Enjoy Life[3] brand chocolate chips (which are gluten-free).

Ingredients:

Pumpkin Chocolate Chip Cookies
1 cup pure organic pumpkin puree
1 large egg
5 tbsp. (almost 1/3 cup) salted* butter, at room temperature
2 tsp. vanilla extract
3/4 cup sugar
2 cups gluten-free flour (I use Bob's)
1/2 tsp. xanthan gum (omit if using regular flour)
1/4 tsp. salt* (if using unsalted butter, add 2 pinches more salt)
1 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1 cup G-F chocolate chips
 
Directions:
 
Make sure oven racks are adjusted so cookies will bake in the center and preheat to 360 F (182 C). Line a large cookie sheet (or two smaller ones) with parchment paper. Note: Most cookies are baked at 350 F, but for soft, chewy cookies a slightly higher temperature sets them faster.[4]
 
In a large bowl, whisk together gluten-free flour and xanthan gum (omit if using regular flour). Add salt, baking soda, baking powder and cinnamon. Mix well and set aside.
 
In a med-large bowl, whisk egg then add pumpkin, butter, vanilla and sugar. Mash everything together and then add slowly to the flour mixture until "just combined." It's okay if there are some small lumps. Lastly, fold in the chocolate chips.
 
Drop rounded tablespoonfuls onto cookie sheet(s) about 1-inch apart. Bake 9 - 11 mins or when light brown and dry looking on top. Cookies will bake a couple mins more on the pan while they cool.
 
TIP: If you need to reuse the same cookie sheet, allow it to cool completely before putting cookie dough balls on it, otherwise the cookies won't have the same soft, chewy texture as the first batch.

How About a Pumpkin Smoothie?

Pumpkin smoothie
Credit: meerkatbaby on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Dreamy & Delicious Pumpkin Smoothies

Makes: 4 | Prep: 10 mins | Total 12 mins


What I love about this recipe (which was also posted[5] on the Mother Nature Network) is that it requires one can of organic pumpkin puree and one can of evaporated milk - there's no waste. Chill both cans in the fridge a few hours beforehand or overnight, if you can. In a pinch, you can add some crushed ice to chill these smoothies.

Pumpkin Smoothie
And I don't know about you, but sometimes I find pumpkin pie spice to be too heavy on the cloves or something. With these smoothies, you can tweak spices to your liking.

Ingredients:

1 can (15 oz) pumpkin puree (chilled)
1 can (12 oz) unsweetened evaporated milk
1 cup (8 oz) vanilla yogurt (OR use plain yogurt and add 1/2 tsp. vanilla and 2 tsp. sugar to it)
3 tbsp. maple syrup (OR 1/4 cup sugar)
1/2 tsp. pumpkin pie spice (OR any combination of: cinnamon, ground ginger, allspice or cloves, and nutmeg) I only use cinnamon and nutmeg
Optional garnish: whipped cream, spices, sugar
 
Directions:
 
In a blender, add everything and mix until smooth. Pour into glasses, top with whipped cream, sugar and/or spices and enjoy.
 
TIP: If you wanted, you could also use this smoothie recipe to make pumpkin Zoku frozen treats.

Pumpkin Muffins with Cashews

Pumpkin Muffins
Credit: Heather Kennedy on flickr / Licensed under Creative Commons 2.0 Generic

G-F Pumpkin Muffins

Makes: 12 | Prep: 15 mins | Total: 30 - 35 mins

I adapted a recipe by Isa Chandra Moskowitz in Vegan with a Vengeance, on page 52.[6] I didn't have molasses handy, so I used maple syrup instead and unsweetened evaporated milk (in place of soy milk). Also, I used gluten-free flour with xanthan gum and butter (instead of oil). 

March 31
Ingredients:

1-3/4 cups gluten-free all purpose flour
1/2 tsp. xanthan gum (omit if using regular flour)
1 cup sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
Optional spices: 1/2 tsp. ground ginger, 1/4 tsp. ground allspice, 1/8 tsp. ground cloves
1 cup pureed pumpkin
1/2 cup unsweetened evaporated milk
1/2 cup salted* butter, at room temp (if using unsalted butter, add 1/4 tsp. salt to dry ingredients)
2 tbsp. maple syrup
Optional: 1/2 cup cashews, pecans or walnuts
 
Directions: 
 
Be sure oven racks are set so muffins will bake in the center and preheat to 375 - 400 F (200 C). Add cupcake liners or grease muffin tray and set nearby.
 
In a large bowl, whisk gluten-free flour and xanthan gum together (omit if using regular flour) and add sugar, baking powder, and spices. Mix thoroughly.
 
In a med-large bowl, mash together pumpkin, evaporated milk, butter, and maple syrup. Slowly combine wet ingredients with dry until "just combined." Fold in optional 1/2 cup of nuts (cashews, pecans, or walnuts are lovely).
 
Fill muffin cups 2/3 full and bake 12 - 18 mins or until skewer in center comes out clean. Allow to cool 5 mins before transferring to a wire rack to cool (or eat).

Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock

Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock RoseWrites 2014-08-11 4.5 0 5
4.5/5
Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
Amazon Price: $17.95 $3.98 Buy Now
(price as of Sep 17, 2014)
For the vegan in your life, this is a great cookbook. It's not gluten-free but I'm able to tweak the recipes. I should add that Ms. Moskowitz's cat, Fizzle, also provides helpful tips and advice.
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Comments

Sep 24, 2014 9:54pm
rafiki
I love Soft G-F Pumpkin Chocolate Chip Cookies recipe, this looks delicious, I have a pumpkin at home, I will try the recipe this week end. The video by Dani Spies How-To Make Pumpkin Puree is very helpful on making the puree.

RoseWrites thank you for the recipe.


Sep 25, 2014 3:40am
RoseWrites
Glad you like it and I hope your pumpkin is a sugar pumpkin (and not the kind people use for Halloween). Yeah, I think Dani Spies does an excellent job of explaining everything people need to know in her videos. She's definitely worth subscribing to.
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Bibliography

  1. meerkatbaby "Pumpkin cookies." Flickr. 26/10/2010. 11/08/2014 <Web >
  2. Ashley Chase "Seasonal recipe: Pumpkin chocolate chip cookies." Mother Nature Network. 25/10/2010. 11/08/2014 <Web >
  3. "Enjoy Life | Our Foods." Enjoy Life Foods. 11/08/2014 <Web >
  4. swbiblio "What is the best oven temperature to bake soft cookies?." Yahoo. 11/08/2014 <Web >
  5. "Pumpkin pie smoothie." Mother Nature Network. 11/08/2014 <Web >
  6. Isa Chandra Moskowitz "The Best Pumpkin Muffins." Vegan Peace. 11/08/2014 <Web >

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