Pumpkin is here! Are you excited? I certainly am. I bake with pumpkin all year round but this time of year it is just so much more fun. Yes it is everywhere but pumpkin baking signifies the beginning of so many great things. Perfect fall weather, upcoming birthdays for myself, my hubby and my daughter. Not to mention, Thanksgiving and Christmas. They are all on the horizon. Unfortunately as we move into the fall and year-end so approaches my back to work date. (Sad Face). That is something I am not looking forward to yet, so let's not talk about it right now.
Let's focus on what I am going to look forward to. All the fun things that are going to happen in the next couple months. On top of all the events above, there will be one last trip to the trailer, fall hikes, apple picking, a food truck event, mom and baby swimming lessons, baby music class and lots of baking. Not to mention, the changes in the little one, more teeth, walking on her own and her first Birthday. I am sure you will hear lots about this as I start to plan things. We are getting close on the walking but not quite there yet. It is just a matter of time for her to get her balance in check. Then she will be off and running and so will I.
When these cookies came to be I was craving ginger cookies. I was also anxious to get the pumpkin baking started so figured the combination of these two could only lead to good things.
The cinnamon chips are the real kicker though, they were made to go with pumpkin. On their own - okay. In these cookies - AMAZING!
Pumpkin Ginger Cookies with Cinnamon Chips
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tbsp molasses
- 1 tsp pure vanilla extract
- 1/3 cup pure pumpkin
- 1 1/2 cups unbleached all purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cinnamon chips
- In a medium bowl combine flour, ginger, cinnamon, baking soda and salt
- In a large bowl or mixer bowl, beat together butter and both sugars until light and fluffy.
- Add egg and vanilla beat to combine. Add pumpkin and molasses and mix in.
- Add dry mixture, beating on low until almost combined. Add cinnamon chips until just combined and flour incorporated.
- Cover the mixture and place in the fridge for a minimum of 20 minutes.
- Preheat the oven to 375F. Line a baking sheet with parchment or silpat. Add 1/3 cup of granulated sugar to a plate or bowl. Scoop out heaping tablespoon rounds and roll in sugar. Place on baking sheet.
- Bake for about 10-12 minutes. Cookie will be lightly browned. Remove from oven, let cool for a few minutes on the baking sheet, then move to wire rack.
Entered in the Eat In Eat Out Christmas Cookie in July Contest