Pumpkin spice ginger cookies

Currently: October 2020

Welcome to October! I’m not sure how it’s fall and the tenth month of 2020, but here we are. Also, want to hear something crazy? This month marks ten years of blogging for me. 

Carnegie Library

Here’s a look at what’s currently going on in my life this month! 

Current book Still working my way through Midnight Sun and Sadie has been enjoying the Gerda Muller Seasons Collection that my blogging friend Grace gave her for her birthday! Thank you, Grace 🙂

Current excitement Celebrating Sadie’s birthday with our families. We’re having a little get-together with immediate family tomorrow and I’m really looking forward to it!

Current joy The everyday moments of life. Going to the library with Sadie, taking Niva on a walk, snuggling with Malcolm on the couch, sitting next to Jimmy at church. Such blessings!

Toddler at Carnegie Library

Current indulgence Taking a nap while Sadie is napping. It doesn’t happen often, maybe once a week, but it’s always refreshing to get in a power nap every once in a while 🙂

Current food Butternut squash soup. I’ve been using this recipe for years and love how simple it is.

Current feelings Sad our garden is on its last leg but excited for this season and the upcoming holidays. 

Current cuteness Niva sleeping in our backyard. The weather has been cooling off here in Pittsburgh and she is loving it. 

Siberian husky sleeping in yard

Current baked good I’m really wanting to pick up some molasses so I can bake these or just some good ‘ol ginger snaps. 

Current beauty product This leave-in conditioner has been making my hair so soft. 

Current drink I usually buy Sadie Juicy Juice in the fruit punch flavor at the store and always steal some from her because it’s so good. Also loving this coffee, as always. 

Current laugh I was at the grocery store the other day while Sadie was napping and checked on her via our baby monitor and found this adorable scene. 

Dad sitting in baby's crib

Current craving A trip with Jimmy. We haven’t gone on a trip just the two of us since before Sadie was born and I’ve been dreaming of a little one-night getaway!

Current goal As always, going through our belongings and donating what we no longer use and then organizing what is left over. 

Current confession I’ve been looking at Christmas decorations. I may or may not have picked up a few holiday-esque things at Dollar Tree the other day. Are you a “it’s too early to think of Christmas” person or a “yay! Christmas!” person?

Current blessing This may sound weird, but the joy of passion. Just being creative and having ideas and doing things is such a blessing, you know?

Tell me something current in your life!

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.