There is nothing like a crisp, fall day and the smell of pumpkin cookies baking in the oven. These are fun to make and deliciously moist. To make the perfect cookie shape, take a tablespoon of dough in your hands and pass it back and forth between your palms before placing it on the cookie sheet. Happy baking!
Pumpkin and Fresh Ginger Cookies
- 15 -16 oz. can or carton Farmer’s Market organic pumpkin
- 1 1/4 cup Packed light brown sugar
- 1 large Egg
- 2 tablespoons Grated fresh ginger root omit if using pie mix
- 2 tablespoons Sour cream
- 1 teaspoon Vanilla
- 1/2 cup Unsalted butter softened
- 2 1/4 cups Flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 cup Chopped walnuts
- 1 cup Chopped raisins
Preheat oven to 350ºF. In a large mixing bowl, combine the sugar, ginger, flour, baking soda, baking powder, salt, and cinnamon. Cut in the butter about 1 tablespoon at a time using a pastry knife or your fingers.
In a separate bowl, combine the pumpkin, egg, vanilla, and sour cream. Add the pumpkin mixture to the flour and stir until combined.
Place one tablespoon of dough on an un-greased cookie sheet about an inch apart. Bake for 20-25 minutes or until a toothpick comes out clean. Serve warm.