Add an extra touch of flavor to your autumn pumpkin cookies with the addition of crystallized ginger. These cookies are soft, chewy, flavorful, and have just the right hint of pumpkin and ginger spice to help you celebrate the season. Pumpkin spice is nice, but guess what? Crystallized ginger pumpkin spice is where it’s really at.
It’s that time of year again. That time of year when we, as a nation, become divided. And no, I’m not talking about the division between the left or the right, the democratic party or the republican party, the sane or the completely ludicrous. I’m talking about the division between those individuals who love everything pumpkin spice and those who loathe it so passionately that they are almost willing to move to an island where pumpkins, ginger, cinnamon, cloves, and nutmeg are completely non-existent.
Now, I wouldn’t say that I am one of those individuals in search of everything pumpkin spice. You won’t find me drinking a pumpkin spice latte, chewing on a strip of pumpkin spice beef jerky, or digging deep into a bag of pumpkin spice tortilla chips. However, I do believe that cinnamon and ginger, when combined, are a pretty tasty combo. And even, in some circumstances, nutmeg and cloves, are more than welcome additions to the party. But for today’s recipe, they’re not welcome.
Nope. Today, we’re sticking with pumpkin, ginger, and cinnamon. We’re not trying to start a riot or anything. Because we don’t need to be all crazy and divisional. Nope, we simply want to bake a cookie that tastes amazing, is perfect for the season, and makes people happy when they eat it. And if you can’t handle that, well, I guess you better start looking for that special island, far far away, without pumpkins, ginger, cinnamon, cloves, and nutmeg. Bon voyage and safe travels.
Ingredients:
Cookies:
- 3/4 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Cup Unsalted Butter, Softened
- 2 Teaspoons Ground Ginger
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Vanilla
- 1 Egg
- 1/2 Cup Canned Pumpkin
- 1/4 Cup Molasses
- 2 Teaspoons Baking Soda
- 2 3/4 Cups All-Purpose Flour
Glaze:
- 2 Cups Powdered Sugar
- 4 Tablespoons Cold Water
- 1 Teaspoon Ground Cinnamon
- 1/2 Cup Crystallized Ginger, Very Finely Chopped
Directions:
Cookies:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the sugars, butter, ginger, cinnamon, and salt together on medium speed for 2 minutes.
- Add the vanilla and egg; mix for 1 minute on medium speed.
- Add the pumpkin and molasses; mix for 1 minute on medium speed.
- Add the baking soda and stir with a silicone spatula until just combined.
- Add 1 cup of the flour and stir with a silicone spatula until just combined. Add another 1 cup of flour and stir with a silicone spatula until just combined. Add the remaining flour and stir with a silicone spatula until just combined.
- Use a cookie scoop to scoop out the cookie dough. Place 9 cookies on a Silpat or parchment paper-lined baking sheet.
- Bake for 13 minutes.
- Allow the cookies to cool for 3 minutes on the baking sheet before removing them to a baking rack to finish cooling completely. Repeat steps 7 through 9 until all of the cookie dough has been used.
Glaze:
- Whisk all of the ingredients together in a small bowl until smooth.
- Drizzle the glaze over the cooled cookies and then sprinkle immediately with the finely chopped crystallized ginger.
- Allow the cookies to sit for 30 minutes before storing them in an airtight container between sheets of wax paper or parchment paper.
Suggestions:
- These cookies will spread out during baking, so make sure to only bake 9 at a time.
- You can use milk or cream instead of water to make the cookie glaze. Just remember that if you do, you may want to store these cookies in the refrigerator if you aren’t planning on eating them all within a few days.
- This recipe will yield approximately 3 dozen cookies.
Improvements:
- Drizzle the cookies with melted white chocolate in lieu of a powdered sugar glaze.
- Add a pinch of ground cloves or freshly grated nutmeg to the cookie dough.
- Replace the crystallized ginger with finely chopped pepitas or roasted salted pumpkin seeds.
- Dust the cookies with a little bit of cocoa powder.
Ingredients:
- 3/4 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Cup Unsalted Butter, Softened
- 2 Teaspoons Ground Ginger
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Vanilla
- 1 Egg
- 1/2 Cup Canned Pumpkin
- 1/4 Cup Molasses
- 2 Teaspoons Baking Soda
- 2 3/4 Cups All-Purpose Flour
- 2 Cups Powdered Sugar
- 4 Tablespoons Cold Water
- 1 Teaspoon Ground Cinnamon
- 1/2 Cup Crystallized Ginger, Very Finely Chopped
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the sugars, butter, ginger, cinnamon, and salt together on medium speed for 2 minutes.
- Add the vanilla and egg; mix for 1 minute on medium speed.
- Add the pumpkin and molasses; mix for 1 minute on medium speed.
- Add the baking soda and stir with a silicone spatula until just combined.
- Add 1 cup of the flour and stir with a silicone spatula until just combined. Add another 1 cup of flour and stir with a silicone spatula until just combined. Add the remaining flour and stir with a silicone spatula until just combined.
- Use a cookie scoop to scoop out the cookie dough. Place 9 cookies on a Silpat or parchment paper-lined baking sheet.
- Bake for 13 minutes.
- Allow the cookies to cool for 3 minutes on the baking sheet before removing them to a baking rack to finish cooling completely. Repeat steps 7 through 9 until all of the cookie dough has been used.
- Whisk all of the ingredients together in a small bowl until smooth.
- Drizzle the glaze over the cooled cookies and then sprinkle immediately with the finely chopped crystallized ginger.
- Allow the cookies to sit for 30 minutes before storing them in an airtight container between sheets of wax paper or parchment paper.
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Canned pumpkin is a quick and easy way to add flavor and moisture to your favorite baked goods and sweets. Not just for pies, pumpkin puree can be used to make all kinds of delicious treats, including fudge. From cookies and bread to whoopie pies and muffins, canned pumpkin purée is an easy way to add delicious fall flavor to your favorite recipes. CLICK HERE for the recipes.
Make sure to check out all of the other great Baking Bloggers “Pumpkin or Butternut Squash” recipes below. A huge thanks to Palatable Pastime & A Day in the Life on the Farm for hosting this event.
- Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
- Butternut Squash Cheesecake from Karen’s Kitchen Stories
- Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
- Mock Pumpkin Cheesecake from Sid’s Sea Palm Cooking
- Pumpkin Cornbread from Making Miracles
- Pumpkin Spice Biscotti from Tara’s Multicultural Table
- Quick Pumpkin Bread from Sneha’s Recipe
- Roasted Butternut Bacon Feta Risotto from Food Lust People Love
- Sourdough Pumpkin Cranberry Muffins from Hezzi-D’s Books and Cooks
- Sweet and Savory Roasted Butternut Squash from Palatable Pastime
- Tikvenik – Bulgarian Pumpkin Pastry from Pandemonium Noshery
