While I love pumpkin loaves, muffins, cakes and cheesecakes, I do not like pumpkin cookies. They're too soft and cakey - something I don't think cookies should ever be. But these pumpkin ginger cookies were too intriguing to resist. They're not the chewy ginger molasses style cookie. And while they are definitely soft, they're not too cakey. I've now found a pumpkin cookie I can say I really do enjoy.
I bought a sugar pumpkin this year (which was used half for soup and half was roasted and put on Halloween night nachos). You know what I've discovered? I don't like pumpkin on its own. In baked goods yes. But it's too watery and not quite the right flavour for me. (I seem to have a lot of rules as to when I do and don't like pumpkin, eh?) I think the thing I love most about pumpkins is the idea of it. I love how cute they are. I love the spices that usually go with it. I love that it makes me think of fall and Halloween and homey comforting things.
But my favourite winter squash to eat is definitely kabocha, followed by butternut and delicata (which I tried for the first time this year). I love being able to eat the squash skin - and I can't believe I didn't know you can eat the skin of butternut squash (thanks Joanne.) Why do recipes always tell you to peel it then?? Silly loss of nutrients and deliciousness.
If this sounds good, you might also like:
Pumpkin Chocolate Chip Loaf
All-In-One Holiday Bundt Cake
Pumpkin Ginger Molasses Cookies
Adapted from Two Peas & Their Pod
I used Earth Balance butter instead of regular butter (as the original recipe calls for), and I'm wondering if I maybe should have added a touch more salt to the recipe to compensate for that. I'm not sure if the original recipe used salted or unsalted butter. But I thought this recipe could use a bit more salt - maybe 3/4 tsp instead of 1/2 tsp.
Yields 3 to 3 1/2 dozen cookies
1/2 cup Earth Balance butter, room temperature
1 cup granulated sugar, plus 1/4 cup for rolling the cookies
1/2 cup pure pumpkin
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
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.