Candied Ginger Pumpkin Spice Cookies

I have to give credit where credit is due.  A fellow bloggers Pumpkin cookies popped up on FoodBuzz yesterday and I immediately started jotting down a grocery list.  Pumpkin puree, clove, milk… the list was small since I’ve acquired so many baking products lately.   Kelly over at Eat Yourself Skinny  had a great recipe on her hands (adapted from and I thought it would be nice to bake these cookies for my office. It’s been a few weeks since baking class ended and I’ve been seeing my coworkers  sad faces enter the kitchen area each morning,  why isn’t the culinary school/food blogger bringing us anything anymore?  Sorry guys!  Anywho, with Kelly’s recipe in hand, plus a few alterations I thought I’d test out, I set up shop in my kitchen.  Portual.The Man is playing and I am starting to mix up the ingredients…  But wait! I don’t have regular sugar? what the heck!  Ugh, it was a torrential downpour outside and I did not feel like leaving the house.  After a few minutes of rummaging around I found a few sugar products; brown sugar, sugar in the raw packets, a few packets of splenda and some candied ginger, here’s how I improvised…

Ginger spiced pumpkin cookies, yield:  roughly 36 cookies

What you will need:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1/2 cup light unsalted butter, softened
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract
  • 1.5 cups of sugar
  • 1 cup of brown sugar (didn’t have regular sugar)
  • 1 splenda packet (what the heck)
  • 1 tbsp honey (another, what the heck, give it a shot decision)
  • 1/2 cup of  candied ginger, diced (aha! secret ingredient)
  • 1 cup confectioners’ sugar
  • 1.5 tbsp milk
  • 1/2  tbsp melted light butter
  • 1/2 tsp vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.
  3. In a medium bowl, cream together the 1/2 cup of butter and sugar combinations.  Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy.
  4. Mix in dry ingredients.
  5. Toss in the chopped candied ginger!
  6. Drop on cookie sheet by tablespoonfuls; flatten slightly, sprinkle with chunky sugar
  7. bake for 15-17 minutes at 350*F

They came out great!  All the sugars worked in harmony, I didn’t have to go out in the rain, and my apartment smelled scrumptious!  Truly a feat of innovation on my part, and perhaps a few less calories?..Maybe! After the cookies cool, drizzle with the icing and let sit for an hour or so to harden. This could also be a good time to adhere a small piece of chopped ginger to the top of each cookie for a garnish, but this depends on how much you like ginger.

These cookies are chewy, light and with just the right amount of pumpkin and spice.

My photo was published on America's Test Kitchen: The Feed


Sugar Cookies, perfected by America’s Test Kitchen

Crunchy outside, chewy inside!

The folks over at America’s Test Kitchen sure know what they are doing.  I first became acquainted with ATK and Christopher Kimball’s, Cook’s Illustrated after my grandfather  started sending me a subscription of it. Soon after receiving the first copy, I was hooked.    The masterminds’s behind America’s Test Kitchen employs a 70 person cook staff who reinvent the wheel week after week. They aim to  make the home cook more efficient and better at technique and cooking; testing small appliances, kitchen gadgets, and recipes.  They’ve been at this game for awhile now, so they are a trustworthy, go-to source for finding some of the best recipes available.

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