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 allrecipes.com) 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
- Preheat oven to 350 degrees F.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.
- 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.
- Mix in dry ingredients.
- Toss in the chopped candied ginger!
- Drop on cookie sheet by tablespoonfuls; flatten slightly, sprinkle with chunky sugar
- 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.