17 Oct

Very behind in posting as it has been quite the busy baking month!! October is full of birthdays and celebrations in our family, on top of all the Fall fanfare!! Outside of show-stopping and party prepping, I saw this recipe for chewy pumpkin cookies and I had to find time to give these a go. Your girl loves a molasses ginger cookie. But, when it comes to trying to bring pumpkin into the mix, I’ve always found the result a bit too puffy, under-flavored, and underwhelming.

I was so excited to find a recipe that promised a different fate, and baby, did it! These lil’ pun’kin beauties give you the chew, the spice, and the warm and fuzzies of a gorge wintry ginger cookie, with the fall-girly pumpkin vibes. This is achieved by reducing-down canned pumpkin to create a concentrated pumpkin butter type consistency that is then incorporated into the dough! I didn’t have pumpkin spice spice, so King Arthur came to the rescue with a delightfully warming blend. Once the dough comes together, these babes were rolled in demera sugar (found in the bulk section of Winco!! Ahmazing!) and baked until just a bit bronzed. The coarse sugar gives a little sparkle and crunch to the outside of these chewy wonders.

When I say I was blown away, I mean, I was blown AWAY by these. The depth of spice is the perfect Autumn hug, with a light crunch on the outside from the Demerara sugar to match that crisp Fall air, honey!  

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