cookie recipe

Pumpkin Spice Ginger Cookies

I love a good gingersnap. I don’t mind if it’s the hard kind or the chewy kind. I don’t discriminate against gingersnaps. I wanted to find a way to make gingersnaps more fall-ish, so I added pumpkin and came up with this recipe!

pumpkin-spice-ginger-cookies-3

Since I was too lazy to roll these in sugar before baking, they’re not technically gingersnaps, hence the name pumpkin spice ginger cookies.

They’re soft, chewy, and full of pumpkin goodness. They pair well with a warm mug of coffee or a glass of milk. I plan on making these part of my Thanksgiving dessert repertoire!

Ingredients
2 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 cup coconut oil, at room temperature
1 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup molasses
1 teaspoon vanilla extract

Directions
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, pumpkin pie spice and set aside.
3. In a large bowl, combine coconut oil and sugar. Beat with a hand mixer until smooth. Add pumpkin, molasses, and vanilla extract and beat until all ingredients are combined.
4. Stir flour mixture into the wet ingredients until just blended.
5. Roll dough into tablespoon-sized balls and place two inches apart on a parchment-lined cookie sheet. Bake for 10-12 minutes, until cookies are set but still slightly soft.
6. Cool cookies on baking sheet for 2 minutes after removing from oven and transfer to a cooling rack.

Notes: I don’t recommend using blackstrap molasses. The dough can be refrigerated for up to two days.

Advertisements

1,004 cookies

As many readers know, my brother tied the knot on July 27th!12

In May, my brother and his then fiance, Racquel, asked me to bake 500 cookies for their wedding. The plan was that I was to bake 500 cookies, and Racquel’s friend was to bake 500 cookies.

Then her friend bailed.

So I baked all of the cookies. And I loved every second of the whole process. It took me a week to bake all of the cookies, so I averaged 1-2 different types per day.

Here’s a list of the cookies:

Chewy lemon (8.5 dozen)
Double chocolate (12 dozen)
Peanut butter, pretzel, and milk chocolate chip (11 dozen)
Almond butter (7.6 dozen)
Zucchini cookies (8.5 dozen)
Mexican wedding (7.5 dozen)
Chocolate-dipped shortbread (8.2 dozen)
Glazed orange (5 dozen)
Chocolate chip (7 dozen)
-Lady locks (I ordered these because they’re hard to make! Sorry I’m not sorry.) (8 dozen)

Some photos:

lemon cookies
Lemon cookies

a3
Peanut butter, pretzel, and milk chocolate chip cookies

cookies
Almond butter cookies

Zucchini cookies
Zucchini cookies

mexican wedding cookies
Mexican wedding cookies… plus a messy kitchen table 😉

shortbread cookies
Chocolate-dipped shortbread cookies

glazed orange cookies
Glazed orange cookies

chocolate chip cookies
Chocolate chip cookies

17
This is a picture of all 1,004 cookies before I brought them over to Racquel’s house the night before the wedding.

I didn’t take any pictures of the cookies at the reception, but I did visit the cookie table a few times throughout the evening to hear people’s opinions on the cookies (yes, I realize that is very creeper-ish).

The top three cookies that I heard guests rave about most were:

Double chocolate
Peanut butter, pretzel, and milk chocolate chip
Glazed orange

My thoughts on the experience:

-I LOVE BAKING.
I would do it all again in a heartbeat.
-I’m sad it’s over. Seriously!
-I’m not sad that my freezer now has space for something other than cookies.
-My family and I loved taste testing every single batch of cookies!
-I’m really glad I could help with my brother’s wedding in such a fun way.

IMG_57555