Nothing says Fall like pumpkins!
And, nothing makes your kitchen and home smell more delicious than the mouthwatering aroma that comes from Pumpkin Spice Gingerbread Cookies baking!
Not only are they melt-in-your-mouth delicious, they are super easy. Just mix, drop by the spoonful, bake and eat!
Eating is definitely the best part!
October is the month famous for pumpkins and they are everywhere! Their beautiful orange color is warm and festive. Besides being great decorator pieces, pumpkins also taste delicious. Fresh pumpkins are easy to freeze so you can enjoy them year round – to find out more, see Pumpkin Preparation.
As good as fresh pumpkins are, don’t worry if you just don’t have time for them, canned pumpkin works well for Pumpkin Spice Gingerbread Cookies too!
How do I know? Well…
I know that canned pumpkin works because I found pumpkin that had gotten “lost” in my pantry – it happens to the best of us, right? It had to be used because although it was still good, I was not sure when I bought it. I remember finding them on sale at a ridiculously low price but can’t for the life of me remember when that was!
Please tell me you have done the same thing – I’m not the only one, am I?
So, both Pumpkin Spice Gingerbread Cookies and Pumpkin Pie Pudding recipes are the result of trying to use the once lost but now found canned pumpkin!
The following Pumpkin Spice Gingerbread Cookies are just one of the many ways to enjoy pumpkins. Other recipes we love are Pumpkin Soup, Pumpkin Pie, and Pumpkin Bread. Oh, and like I mentioned earlier, Pumpkin Pie Pudding because let’s face it, there are times I just don’t feel like making a pie crust or, I have canned pumpkin to use up! 😉
My definition of a superfood is any nutrient dense food that has naturally concentrated amounts of vitamins, minerals, antioxidants, proteins and other nutrients. Superfoods help to boost the immune system and decrease the risk of illness.
- contain carotenoids which are potent antioxidants that helps protect the body’s cells
- protect eye health with its lutein and zeaxanthin helping to reduce the risk of cataracts and macular degeneration
- are high in fiber
- are a good source of vitamins A, C and E
- are filled with B-complex vitamins – folates, niacin, vitamin B-6, thiamin and pantothenic acid
- are rich in the minerals calcium, copper, phosphorous and potassium
Now, hopefully, when you look at the big colorful pumpkins, whether they are orange, yellow, green or white, you will see more than just a pretty decoration!
- ¾ c. butter
- 2 c. sucanat (or raw sugar)
- 2 eggs
- 2 c pumpkin, cooked or 1 - 15 oz can
- ½ c molasses, black strap
- 2 tsp vinegar
- 4½ c flour - whole wheat, all-purpose or a mixture
- 1½ tsp baking soda
- 3 tsp ginger
- 1 tsp cinnamon
- ¼ tsp cloves
I buy all my real salt and spices from my affiliate partner Starwest Botanicals because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Preheat oven to 325 F.
- Using a mixer, cream the butter and sucanat or sugar together.
- Stir in the eggs, pumpkin, molasses and vinegar.
- Mix the dry ingredients (flour, baking soda, ginger, cinnamon and cloves) together and add to the previous mixture.
- Mix well.
- Drop by the spoonful onto a greased cookie sheet or parchment paper lined cookie sheet.
- Bake at 325 F for 15 - 20 minutes.