- 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.)
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.
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Happy Halloween and happy baking!