I have been working on this cookie for sometime now and i final got it right. I have been trying to make another pumpkin cookie for about 3 years, hope you all enjoy this one.
Ginger Pumpkin Cookie
Ingredients
2 1/2 cup unbleached flour
1 1/2 cups of firmly packed light brown sugar
1 cup chopped pecans
1 15oz can pumpkin
1 stick unsalted butter, room temp
1/2 cup finely chopped crystallized ginger
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg
Directions
Preheat oven to 350 degrees
In a large bowl whisk together all the dry ingredients with the exception of the sugar. The stir in the nuts and crystallized ginger.
In the stand mixer cream together the sugar and the butter until creamy. Next add the eggs, mix until blended. Followed by the can pumpkin, the mixer may look a bit odd but that is OK. Now slowly add the dry ingredients to the wet mixer a little bit at a time until all combined.
On parchment lined cookie sheets drop a table spoon of the batter about 2 to 3 inches apart. Bake for about 15 minutes or until lightly golden brown, they will be soft in the centers. Slide the cookies on the parchment paper to a cooling rack.
This recipe should make about 65 cookies.
Enjoy Cooking
No comments:
Post a Comment