warning: baking these cookies may cause Instant Holiday Cheer (or IHC). side effects may include a desire to cozy up under a blanket with a dozen cookies and a glass of milk.
I swear Pumpkin has a great PR team. It’s been flooding social media since August and now it’s at a fever pitch.
I am riding that media wave with a recipe that’s more pumpkin in name than flavor. Cookies with pumpkin, spices, molasses and ginger chew pieces.
the pictures today aren’t life changing or anything. I seriously couldn’t stop eating them long enough to compose a pretty shot so I gave up, put them in their container and walked away…
(with just one or two more in hand)
I honestly don’t love specifically pumpkin flavored things. I like the spices and the ginger and the molasses which is why this recipe works for me- there isn’t much actual pumpkin.
That might be a shock- a food blogger who doesn’t obsess over pumpkin. It’s ok though. deep breath. eat a cookie.
I don’t know if I will cut up these ginger chews again for this recipe- it was time consuming and required more arm strength than I have.
But it added a depth of flavor and a chewy texture in contrast to the soft cookie and the crunchy sugar coating. It was so decadent.
…ok, I convinced myself.
confession corner: freeze some of the uncooked dough (portioned and rolled in sugar) first on a cookie sheet then store in freezer in a ziploc. whenever you want IHC (Instant Holiday Cheer. it’s a thing, I swear) bake up a batch for just 1 or 2 minutes longer than the recipe says.
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- ½ cup pumpkin, canned
- ¼ cup molasses
- 1 egg
- 1 tsp vanilla
- 2½ cup AP flour
- 2 tsp cinnamon
- 2 tsp baking soda
- 1½ tsp ground ginger
- 1 tsp ground cloves
- heaping ¼ cup ginger chews, roughly chopped (8 "the ginger people" ginger chews)
- 1 cup turbinado sugar
- In a stand mixer, cream together the butter and 1 cup sugar
- add pumpkin, molasses, egg and vanilla and mix well
- In separate bowl, whisk flour, baking soda and spices
- add dry ingredients gradually to stand mixer until just combined
- scrape sides of bowl if needed
- remove bowl from stand mixer and stir in ginger chew pieces
- refrigerate dough for at least 1 hour or up to a day
- when ready to bake, preheat oven to 350, line cookie sheet(s) with parchment paper and put turbinado sugar into a shallow bowl
- use a small cookie scoop to scoop out dough, roll in sugar then place an inch apart on cookie sheet
- bake 9-10 minutes until cookies are set and darker on the edges
- cool on sheet for 2 minutes before transferring to a wire rack to cool completely
- store in air tight container at room temperature for at least 5 days.