The best delicious Pumpkin & Fresh Ginger Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin & Fresh Ginger Cookies recipe today!
Hello my friends, this Pumpkin & Fresh Ginger Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin & Fresh Ginger Cookies is amazingly delicious, and addictive, everyone will be asking for more Pumpkin & Fresh Ginger Cookies.
What Makes This Pumpkin & Fresh Ginger Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin & Fresh Ginger Cookies.
Ready to make this Pumpkin & Fresh Ginger Cookies Recipe? Let’s do it!
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1 1/4 c Packed light brown sugar
1 c Pumpkin puree
1 lg Egg
2 tb Grated fresh ginger root
2 tb Sour cream
1 ts Vanilla
1/2 c Unsalted butter softened
2 1/4 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
1 c Chopped walnuts
1 c Currants or chopped raisins
Preheat oven to 350 and lightly grease cookie sheets. Combine sugar,
pumpkin, egg, ginger, sour cream and vanilla in food processor.
Process a smooth puree. Add the butter and process 8 more seconds.
Mix the flour baking soda, baking powder, salt, and cinnamon. Stir
the dry ingredients into the liquid in 2 stages just until blended.
Fold in the walnuts and currants. Spoon tablespoons of dough on the
baking sheets and bake for 15 minutes. The cookies will still be
soft to touch when they are done. Cool on the sheet for two minutes
then transfer to a rack to finish cooling. Note Do not substitute
powdered ginger in the recipe as fresh ginger and powdered ginger are
very different in flavour. From Farmers Almanac Cookie Lovers
Calendar 1997
Yields
2 Dozen
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