My oh my how fast the semester is flying by. I cannot believe that it is almost Thanksgiving! Just gotta survive this week of classes and then I get to go home Friday for a whole week. Cannot wait! I definitely need a recharge.
Anywho, these cookies are part of the Creative Cookie Exchange as November’s Make Ahead Freezer Holiday Cookie Party. Basically this month’s theme is to make cookie dough that can be frozen ahead of time and baked later.
I absolutely love ginger snaps! I guess these are more of a ginger “chew”, and as I have always preferred chewy cookies over crispy, so I’m totally happy with them. These guys are a great holiday cookie to prepare ahead of time for a Christmas party or event, or just to have stocked in the freezer when you’re needing something spice-y and warm.
And of course they have pumpkin in them…because it’s me…and why NOT?! Pumpkin is good in everything. (Okay, maybe not everyyyything…but almost!).
I decided to make my own pumpkin puree this time around, based on my favorite food blogger’s super easy directions that you can get here How Sweet It Is. Or you can just used canned! No problems there.
Look how beautiful they are!
Recipe adapted from Two Peas and Their Pod
1/2 cup unsalted butter, at room temp
1 cup granulated sugar (plus more for rolling)
1/2 cup pumpkin puree (homemade or canned)
1/4 cup molasses
1 egg (preferably at room temp–> easier to mix into butter)
1 teaspoon vanilla extract
2 1/3 cups ap flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/4 tsp nutmeg
1/2 teaspoon salt
In a stand mixer bowl beat together the butter and sugar on medium-high until creamy. Add the pumpkin, molasses, egg and vanilla and mix until incorporated.
In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients, and mix on low until it just comes together. Refrigerate the dough for at least one hour before scooping or baking.
For the freezer-party, portion out the cookies using a cookie scoop after the dough has chilled for at least an hour and place in a freezer ziploc bag. Freeze until use. (I would say up to two months in the freezer).
To bake: If dough is frozen, move to the refrigerator the night before baking, or leave out on the counter for 30 minutes to an hour before baking. If it is just refrigerated move right to the baking. Preheat the oven to 350 degrees. Line a baking sheet with parchment or silpat.
Put enough granulated sugar into a small shallow bowl to roll the cookies in. Roll the cookies in the sugar, and place on the baking sheet. Bake for 10-12 minutes until set. They will be soft when you take them out, so let them cool a couple minutes on the baking sheet before moving to a wire rack to cool completely.
And there you go. Aren’t they just so cute and festive? I don’t know what it is about this time of the year. I get GIDDY. I love it. All of it! I have already watched Love Actually (one of my favorite holiday movies) countless times since the beginning of November. Can’t wait to go home and celebrate the holiday season!
For now, these cookies, my adorable kitty Noah, and excessive cups of tea will get me through this week!
This is what everyone else in the Creative Cookie Exchange is up to: