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Pumpkin Spice Gingerbread Cookies
Adding pumpkin to gingerbread lends a wonderful warm flavor.
Course
Dessert
Cuisine
American
Keyword
cookies, holiday recipes, pumpkin
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
48
servings
Calories
118
kcal
Author
Cultured Palate
Ingredients
¾
cups
butter
2
cups
sucanat
or raw sugar
2
eggs
2
cups
pumpkin
cooked or 1 - 15 oz can
½
cups
molasses
black strap
2
teaspoon
vinegar
4 ½
cups
flour - whole wheat
all-purpose or a mixture
1 ½
teaspoon
baking soda
3
teaspoon
ginger
1
teaspoon
cinnamon
¼
teaspoon
cloves
Instructions
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.
Enjoy!
Notes
Store these in an airtight container when cooled completely
Nutrition
Calories:
118
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
14
mg
|
Sodium:
70
mg
|
Potassium:
114
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
515
IU
|
Vitamin C:
0.4
mg
|
Calcium:
16
mg
|
Iron:
0.7
mg