Why are my pumpkin cookies sticky after baking?

Pumpkin cookies can be sticky after baking due to the pumpkin puree's high moisture content . If pumpkin puree isn't drained slightly before mixing into the batter, the pumpkin puree can lead to more of a cakey texture than a cookie texture.

How many carbs in a pumpkin cookie?

Cookie, pumpkin nutrition facts and analysis per 1 large cookie (45 g) Carbohydrates Nutrient Amount DV Carbohydrate 30.91 g 11 % Fiber 1.26 g 4 % Sugars 11.10 g 1 more row

Why did my pumpkin cookies turn green?

A post on O Chef discusses the chemical reaction that turned my cookies green: All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool .

How to make pumpkin taste better?

For even more flavor, you can add spices (like the celebrated pumpkin pie spice!) to the purée during the cooking step . Heating spices “blooms” them, releasing their flavorful, fragrant oils.

Is pumpkin high in carbs and sugar?

There are 12 grams of carbohydrates in one cup of pumpkin . Some of that carbohydrate is fiber (2.7 grams) and some is naturally occurring sugars (5.1 grams).

How many calories in a homemade pumpkin cookie?

Nutrition Information Nutrients Amount Total Calories 103 Total Fat 4 g Saturated Fat 1 g Monounsaturated Fat 1 g 34 more rows

Does canned pumpkin have carbs?

Canned Pumpkin (1 cup) contains 19.8g total carbs , 12.7g net carbs, 0.7g fat, 2.7g protein, and 83 calories.

Why are my cookies sticky after baking?

Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top .

Why did my cookies come out sticky?

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients . You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Why are my cookies gluey?

Too Much Liquid If there is too much liquid in the dough for the flour to absorb, the result will be a soft and sticky dough.

5 Ingredient Healthy Pumpkin Cookies - Easy To Make Recipe! (2024)

Home » Recipe Type » Desserts » Cookies

4.7 from 57 reviews

20 minutes

pumpkin

By:Pamela Reed

Posted:8/29/18

Updated:4/17/23

Jump to Recipe

EASY to make 5 Ingredient Healthy Pumpkin Cookies recipe! These soft Pumpkin Oatmeal Cookies are sugar free, insteadusing maple syrup! Make sure to add chocolate chips on top to make them extra delicious!

Fall is the best time of the year! The chilly weather is coming in. Apple picking is thought of as a weekend exercise (hello apple waffles and apple pie cookies!).

You can put skeletons in your front yard. You can have as many pumpkins in your house as you want. Fall is all about the best recipes too, that’s why I love these 5 Ingredient Sugar Free Pumpkin Cookies!

With pumpkins ranging from munchkins to pie to giants in our house right now (all from the garden!) I have been baking a few at a time to preserve and enjoy the pumpkin inside of each. As we’re nearing the end of September I think it’s time we dive right into pumpkin season with a healthy pumpkin cookie that is delicious and light on the calories.

5 Ingredient Healthy Pumpkin Cookies - Easy To Make Recipe! (2)

Healthy Pumpkin Cookies Recipe Video

Please watch this video to see how I make them!

How to Make Easy Pumpkin Cookies

These cookies are so easy to make and only require 5 ingredients: pumpkin, quick oats, maple syrup, peanut butter and pumpkin pie spice. They’re all healthy, simple ingredients.

This recipe calls for 1 cup pumpkin. If you have pumpkins making homemade pumpkin puree is really easy to do. If you don’t want to make homemade puree, you can use canned pumpkin instead.

You’ll add your 5 ingredients to a large mixing bowl and use a hand mixer to blend for about 30 seconds. Using maple syrup instead of brown sugar really adds a dark, rich taste to the cookies.

Spray 2 cookie sheets with nonstick spray or use silicone baking mats. Form the dough into tablespoon sized balls, and then use a spatula to gently press down on each cookie. Bake at 350 degrees for about 15 minutes.

I added chocolate chips on top of mine to take them to that next level of yum. That’s it! This simple cookie recipe makes 18 cookies!

I hope you love these 5 ingredient healthy pumpkin cookies as much as my family does!

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4.67 from 57 reviews