Thursday, November 10, 2011

Pumpkin Gingerbread Cookies

I found the best way to transition from Fall to Christmas baking. These cookies, right here. Pumpkin spices to gingerbread. Perfection.

And, yes, I was eating them in bed for breakfast, curled up with a riveting novel and warm cup of tea.

Pumpkin Gingerbread Cookies

2 c. flour
1 t. baking soda
1/2 t. cinnamon
1/4 t. allspice
1/4 t. ginger
1/4 t. ground cloves
1/4 c. butter, salted
1 c. brown sugar, dark (or add 2 T. molasses)
1 egg
1 t. vanilla
1/2 c. pumpkin

Mix all dry ingredients in a medium bowl. Cream butter and sugar, mixing until smooth. Beat the egg in a separate bowl, adding in the vanilla and pumpkin. Add egg mixture to butter and sugar. Slowly add in dry ingredients to make a fairly stiff dough. Roll into a ball and place in the fridge or freezer for an hour or more.

Preheat oven to 350 degrees F.
Roll dough into balls about one inch in diameter; place on a baking sheet. Bake 10 minutes or until slightly browned on bottom.

Yield: About 3 dozen.


Leslie said...

YUM! I am totally going to try these! And I recognize the blanket you're using. :)

Laurel said...

Hehe :) It is the best Fall blanket EVER! Actually I use it as a napping blanket all year round... ;)
These cookies are some of my favorite Fall treats! Definitely good with tea.