Pumpkin & Ginger Cookies

Shopping List

  • 125g unsalted butter
  • 140g light brown sugar
  • 300g plain flour
  • 100g pumpkin purée
  • 1 egg
  • 100g chopped crystallised ginger
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 2 teaspoons ground ginger

(For how to make pumpkin purée, see my previous recipe for Pumpkin Spice doughnuts.)

Preparation Time:- 90 minutes Cooking Time:- 15 minutes
Complexity:

Pumpkin is one of my favourite flavours. Add ginger, cinnamon, warm lovely spices and I’m in heaven! My house is currently filled with pumpkins after a recent trip to PYO Pumpkins, check out my vlog here, so I put some to good use and made these; Pumpkin & Ginger Cookies!

With a soft dough, the crystallised ginger goes really well. I recommend chilling the dough for at least an hour as it makes it easier to work with to roll into balls. If it’s hot in your kitchen, I also advise chilling again once the balls are rolled to reduce the amount of spreading.

Once baked, keep in an airtight container and they are at their best for 3-4 days.

   
1

Cream together the butter and light brown sugar.

2

Add in the egg.

 
3

Add in the pumpkin purée.

 
4

Add in the flour, salt, baking powder and ground ginger.

 
5

Add in the crystallised ginger.

6

Wrap the dough in cling film and chill for an hour.

   
7

Roll into balls and put onto a baking tray lined with greaseproof paper.

8

Bake at 180C for 15 minutes.

 
9

When cooled completely, drizzle with melted dark chocolate.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy Halloween and happy baking!

Britt xo

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