f you subscribe to my Pinterest page, my @douglaswelch Twitter account or my Google+ feed, you know that I am always finding recipes I want to try. This series, New Food, will highlight some of those finds as we make them for the first time in our own kitchen. Then, I’ll report back to you on the results — for better or worse! — Douglas
Soft Pumpkin Ginger Cookies
What better excuse do you need to try a new food than a school bake sale? That was the case this President’s Day (an American Monday holiday similar to Bank Holidays in the UK). Tomorrow is the Freshman Class fundraiser, so I looked back through my recent Pinterest pins and found these tasty-looking cookies. I like pumpkin and I like ginger and I like cookies so what could go wrong.
Nothing could go wrong it seems as these were GREAT! I don’t mind a crunchy cookie, but these have a great, soft, texture a wonderful gingersnap-like taste and they even look great. These are a great find that will probably make it into the rotation for my annual Christmas Cookie party and I am sure people will love them.
Soft Pumpkin Ginger Cookies
Ingredients
½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (I used Libby’s canned pumpkin)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
Instructions
1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Want more food content? — Join me each Thursday for #KitchenParty live at 8pm EST/5pm PST.
Follow Douglas on Twitter
Circle Douglas on Google+
Previously on New Food:
Pingback: New Food: Radicchio Risotto | My Word with Douglas E. Welch
Pingback: My Word with Douglas E. Welch » New Food: Fried Radicchio with Chicken Breast – Leftover Mashup