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

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.


Cream together the butter and light brown sugar.


Add in the egg.


Add in the pumpkin purée.


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


Add in the crystallised ginger.


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


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


Bake at 180C for 15 minutes.


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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