It’s definitely fall here in Seattle, and I’m loving the changing colors of the leaves. As promised, here’s one of the fall-inspired recipes I’ve made recently. I took a recipe from Two Peas and their Pod and adjusted it a little based on my tastes and the amounts of ingredients that I had. The result was a cookie wonderfully flavored with pumpkin and spice, and deliciously chewy and soft, thanks to the molasses. I wouldn’t call them gingersnap cookies, since they’re soft through and through, but they do have a nice gingersnap flavor to them.
I did try baking a few of them without chilling, and they turned out much too cakey and fluffy, so unfortunately the chilling is necessary. But these cookies are worth the wait! I had a little more pumpkin left in my can than half a cup, so I increased the amount of pumpkin to 3/4 cup. I think that made the cookies turn out softer and fluffier than the original recipe, and the dough was also pretty sticky, so I omitted the extra step of rolling these cookies in sugar. They turned out sweet enough anyway, and it would have been difficult to do without getting cookie dough stuck to everything. Here’s the recipe I used:
Pumpkin Ginger Spice Cookies
adapted from Two Peas and Their Pod
Makes about 4 dozen small cookies
2 1/3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
1 tbsp ground ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
3/4 cup (half a 15oz can) pumpkin puree
1/2 cup molasses
1 tsp vanilla extract
In a small bowl, sift together the flour, baking soda, salt, and spices.
In a medium bowl, cream together the butter and sugar, until a smooth paste forms. Add the pumpkin, molasses, egg, and vanilla and beat until smooth and fluffy.
Add the dry ingredients to the wet and mix until well combined.
Chill for 2 hours, or overnight. When you are ready to bake the cookies, preheat the oven to 350˚F. Drop small rounds of dough (about 1-1 1/2 tbsp each) a couple inches apart on baking sheets. Bake for 8-9 minutes, until the cookies are just set. Remove from oven and allow to cool a few minutes before transferring to racks or plates to cool completely. Enjoy!