Pumpkin Ginger Cookies
These pumpkin ginger cookies blend the quintessential fall flavor of pumpkin with the warming zing of ginger for a treat that's both comforting and sophisticated. Unlike traditional recipes that rely on excessive sugar, these cookies highlight the natural sweetness of pumpkin while delivering that irresistible ginger kick.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Electric Mixer
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
- 3/4 cup coconut sugar or brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 tbsp molasses optional, for deeper flavor
Add-ins
- 1/4 cup crystallized ginger finely chopped
- 1/4 cup rolled oats
Instructions
- Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl. Ensure spices are evenly distributed throughout the flour.
- In a large bowl, beat the softened butter and coconut sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated. Then add the pumpkin puree and optional molasses, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don't overmix.
- Fold in the crystallized ginger pieces and rolled oats by hand for even distribution.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls and place them 2 inches apart on the prepared baking sheets. Slightly flatten each ball with the bottom of a glass.
- Bake for 12-14 minutes, until the edges are set but the centers still appear slightly soft. Rotate your baking sheets halfway through cooking time.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies actually improve with time as the flavors continue to develop. For the freshest taste, you can prepare the dough up to 3 days in advance and keep it refrigerated until ready to bake.
To freeze: Roll dough into balls, flash-freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2 minutes to the baking time.
For spicier cookies, add ¼ teaspoon of cayenne pepper or increase the ground ginger to 1½ teaspoons.
Nutrition
Calories: 110kcalCarbohydrates: 17gProtein: 1.2gFat: 4.5gSaturated Fat: 2.8gCholesterol: 18mgSodium: 98mgFiber: 0.8gSugar: 9g
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