Pumpkin Ginger Cookies
This summer Lizi, The Food Nanny, came to visit and introduced me to Kamut flour – holy moly – I LOVE it!! We’ve been making recipes together and I just recently came up with this one… Pumpkin Ginger cookies with a cinnamon glaze and a fun pumpkin on top! They’re chewy, insanely good, and super easy to make!
A couple of notes about this recipe, it can be easily halved and if you’re using Kamut flour, reduce the flour by 1/4 cup per 1 cup in the recipe 🙂
That’s it! Happy Fall and happy pumpkin eating 😀
Pumpkin Gingersnap Cookies
Chewy and absolutely delicious! This recipe is a twist on one by The Food Nanny! Psst - you can absolutely cut this recipe in half.
- 2 cups granulated sugar
- 1 cup (227g) soft unsalted butter
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup molasses
- 4 cups All Purpose Flour for high altitude add 2 Tablespoons more flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 cup sugar for rolling the cookies in
- 1 cup of powdered sugar
- 1-2 tablespoons of milk
- 1/4 tsp ground cinnamon
In a mixer, beat together the sugar and butter. Mix in the eggs, pumpkin puree, and molasses until smooth.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, and salt. Then slowly add into the butter/egg mixture. Beat just until combined.
Chill 1-2 hours and then scoop into 1" balls of dough. Roll in granulated sugar and place on a baking sheet.
Bake 9-11 minutes at 350F (175C).
While they cool, whisk together the ingredients for the glaze and then drizzle over the cookies. Add a candy pumpkin on top if you like! Enjoy!