Pumpkin Gingersnap Cookies

FB_IMG_13823015137201895

I don’t know how to rotate the picture. Sorry!

So now that I’ve finished school and have finished the Board of Certification exam, I have nothing else to do except wait for the results, which is expected to show up in the mail the first week of December. I’ve been doing lots of hikes, outrigger canoeing, running, and Pinterest. Always Pinterest. And, of course, looking at more schooling and finding work. Yesterday, a friend had mentioned that I should find another hobby that I can engage in at home, especially since the rains are bound to come.

A few days ago, I made some Cheesy Quinoa Bites. Today, I just finished off some pumpkin gingersnap cookies. I really didn’t know how they were going to turn out since I haven’t baked in such a long time, but they were amazing. Straight from the oven, the cookie was soft, and just under the top crust, there was a layer of goo. Yes — the best part of any cookie. However, the health inspector in me died a little after I took the first bite over the kitchen sink thinking that maybe the egg hadn’t been heated enough and could cause me to ingest some Salmonella. After all, less than 10 cells of Salmonella is needed to cause illness. I guess I’ll find out within the next hour or so.

The original recipe comes from Two Peas & Their Pod.

The stuff I used:

  • 1/2 cup of butter (Mine came straight from the fridge)
  • 1 cup of white granulated sugar + more for when rolling the cookies
  • 1/2 cup of pumpkin puree
  • 1/4 cup of molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/3 cup of all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cloves (ground them using mortar and pestle)
  • (I actually forgot to put salt in this recipe and it still turned out delicious. But if you want to put some it, the recipe calls for 1/2 teaspoons)

Yields 3 dozen. Cook time: 11 minutes.

How-To:

  1. In a stand mixer, beat the butter and sugar until the mixture is smooth and creamy (I had it on low setting and the butter was cold so it took a while). Then add the pumpkin, molasses, egg, and vanilla extract. Mix it until it is well combined.
  2. In a separate bowl, mix together the dry ingredients using a whisk: flour, baking soda, cinnamon, ground ginger and cloves.
  3. Add the dry ingredients to the wet ingredients (add slowly) and continue until well mixed. Refrigerate the dough for at least one hour. (TP&TP says that the dough can be chilled for 2-3 days.)
  4. Preheat the oven to 350F. Line a baking sheet with parchment paper. Put some sugar in a small bowl. Form a tablespoon-sized piece of dough into a ball and roll them in the small bowl of sugar. Place it on the prepared baking sheet about 2 inches apart. Bake for 11 minutes or until cookies look cracked and set at the edges. The cookies will be very soft, so let them cool on the baking sheet for a few minutes after taking them from the oven. Then transfer to a wire rack to cool completely.
Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: