Pumpkin Ginger Spice Cookies
Little bites of Autumn these pumpkin ginger spice cookies are the perfect fall treat! Easy to make and absolutely delicious! Soft, chewy, sweet pumpkin spices with a ginger kick! The only thing difficult about these cookies is trying to eat only one!
Pumpkin Ginger Spice Cookies Ingredients
2 cups flour
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp salt
1 tsp ginger paste
1/3 cup chopped pecans
1/4 cup chopped candied ginger
1 tbsp molasses
1 tsp vanilla paste
1/2 cup brown sugar
1/4 cup honey
1/3 cup butter (room temp.)
3/4 cup pumpkin purée
1 egg
Pure cane sugar (for rolling cookies in)
Instructions:
Combine flour, cloves, nutmeg, cinnamon, baking powder, salt, pecans, and candied ginger together in a medium bowl.
In a kitchen aid mixer, combine ginger paste, molasses, vanilla paste, brown sugar, honey, egg, and room temperature butter.
Pumpkin Ginger Spice Cookies
Ingredients
- 2 cups flour
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ginger paste
- 1/3 cup chopped pecans
- 1/4 cup chopped candied ginger
- 1 tbsp molasses
- 1 tsp vanilla paste
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/3 cup butter room temp.
- 3/4 cup pumpkin purée
- 1 egg
- Pure cane sugar for rolling cookies in
Instructions
- Combine flour, cloves, nutmeg, cinnamon, baking powder, salt, pecans, and candied ginger together in a medium bowl.
- In a kitchen aid mixer, combine ginger paste, molasses, vanilla paste, brown sugar, honey, egg, and room temperature butter.
- Add dry ingredients to kitchen aid, and mix until combined.
- Form golf ball sized balls out of dough, and then roll them in the pure cane sugar.
- Place on parchment paper on cookie sheet, and press down to 1/2 inch in height.
- Bake for 16-18 minutes, then allow to cool on rack.
- Enjoy!
Add dry ingredients to kitchen aid, and mix until combined. Form golf ball sized balls out of dough, and then roll them in the pure cane sugar. Place on parchment paper on cookie sheet. Bake for 16 minutes, then allow to cool on rack.
Enjoy!
Great cookie for a crisp fall treat! Very gingery.