Thursday, November 21, 2013

Pumpkin gingerbread cookies


I spent some time recently with my nine year old cousin. While I was watching her, I thought she might enjoy helping make some cookies. I was partially right... she wasn't very excited about the idea at first, but once she got on an apron and starting helping me measure and stir, she become more excited. The cookies turned out pretty good, though were larger than I had planned -- it's okay though - it worked and they were delicious. These cookies have a hint of pumpkin flavor in them along with the flavors and cakey texture of a good gingerbread. So once the cookies were finished, we both enjoyed a warm one from the oven. After they cooled, I packed up some of them for her to take home and share. I always hope that cooking with kids inspires them to want to cook throughout their lives and help bring them a little bit closer connection to their food.

This recipe ended up making about 2 dozen cookies. You can make them smaller and probably get about 3 dozen out of them (decrease the cooking time). These cookies are a nice transition from fall to winter in their flavors.


Pumpkin gingerbread cookies
1 stick (1/2 cup) unsalted butter, at room temperature
1 cup granulated sugar, preferably unbleached cane sugar, plus more for sprinkling
1/2 cup pumpkin puree
1 large egg
1/4 cup blackstrap molasses
1 teaspoons pure vanilla extract
2-1/3 cups all-purpose flour, preferably unbleached
2 teaspoons baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

In a large bowl, or in the bowl of a stand mixer with paddle attachment, beat the butter and sugar until light and creamy. Beat in the pumpkin, egg, molasses, and vanilla until combined.

In a medium bowl, whisk together the flour, baking soda, salt, and spices. Then gently stir the dry ingredients into the wet ingredients until combined. Wrap the bowl with plastic wrap and refrigerate for one hour.

Preheat the oven to 325 degrees with a rack at the upper half of the oven. Line two baking sheets with parchment paper.

Take about 1-1/2 tablespoons of the dough at a time and roll it into a ball and place on the cookie sheets. Repeat, placing about 1-1/2 inches apart. Gently press down each cookie and sprinkle with a bit of sugar. Place in the oven (upper half) and bake until the edges and bottoms turn golden, about 11-13 minutes. Remove from the oven and let sit on the baking sheet for a couple minutes and then transfer the cookies to a wire rack to cool.


What was I cooking one year ago?: maple pecan pie
Two years ago?: ginger-clementine cranberry sauce
Three?: sour cream and onion dip

15 comments:

  1. Having some help in the kitchen definitely can make it a bit more fun, especially while cookie baking. These look lovely!

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  2. How fun that you got to make these with your little cousin! This reminds me that I want to make pumpkin cookies soon, too :)

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  3. Aww that's so sweet! Lovely memories for your cousin :-) These cookies looks delicious - love gingerbread at this time of year.

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  4. Cooking with kids, especially cookie baking is always fun.
    These goodies look and sound very tempting,Amy!

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  5. Super delicious ginger cookies! love the flavor:)
    Mary

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  6. Oh, these look just wonderful and what perfect flavors for fall!

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  7. These cookies sound and look fantastic - all those spices! Mmmm - bet the house smelled WONDERFUL!
    Shashi @ RunninSriLankan

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  8. Your kitchen must have smelled wonderful while this cookies were baking. They sound great.

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  9. These look delicious--can't go wrong with pumpkin and ginger!

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  10. pumpkin with ginger bread sounds so delish.......would love to try out these cookies for this weekend,thanks for sharing :-)

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  11. Terrific sounding combo of flavors! Great way to ramp up gingerbread. These look wonderful! Thanks so much.

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  12. These cookies are pretty much my dream flavor, looks amazing! Wishing there were a few right in front of me!

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