Gluten-Free Low-Carb Pumpkin Cookies. And Muffins. And Bars.

That’s right, I’ve made this recipe three times, in three different formats. Each time just tweaking the spice mixture until it was to my satisfaction. Just different cooking times in different cooking vessels.

Pumpkin Cookies

(Here’s the cookie version from today.)

1 15-oz can of pumpkin puree (pure pumpkin, please — none of that “pie filling” stuff)
1/4 cup (1/2 stick) butter, melted
1/4 cup sweetener*
2 eggs
1 tsp vanilla extract
1 Tbsp cinnamon
2 tsp allspice
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp xanthan gum
1/2 cup coconut flour
1/4 cup almond flour

* Normally I use Splenda. This time I used about 3/4 xylitol and 1/4 Splenda. I’m moving over to xylitol for sweetening things, since it would appear that Splenda is even worse for you than originally thought. Xylitol is a sugar alcohol, but less gastrointestinally upsetting than most.

My coconut flour and almond flour are both from Bob’s Red Mill. Love that stuff.

Mix everything together, then either make 20 2-inch cookies, 12 muffins (please use paper muffin cups), or put it in a parchment paper-lined loaf pan for a flat, cuttable loaf (not so much a bread as brownie-like bars).

Bake at 350° for 20 minutes (cookies), 30-35 minutes (muffins), or 60-70 minutes (loaf).

For the cookies, nutritionally:

(per cookie, batch of 20 cookies)
60 calories
4.5g fat
4.25g carbohydrate
– 2g dietary fiber
1.5g protein

This is a recipe that’s forgiving to overcooking — the pumpkin keeps everything moist even if you go a little too long in the oven. I like to put everything in the fridge when done; something about that pumpkin flavor feels like it should be served cold, to me. Plus, moist can be an understatement — even though they’re fully cooked, all of these can have an almost custardy, puddinglike consistency. Refrigeration firms them up a bit.

I also shoved some white chocolate chips into a few of the cookies. They add a nice contrast, but it’s upping the carb count.