A recipe for a soft and chewy ginger cookie with pumpkin puree.
Source: Maria at Two Peas and Their Pod, a JFC favorite.
Yield: 2-3 dozen
I’m kind of a summer person. I like fall okay, but the main problem with it is that it reminds me that winter is coming. And I hate winter. Sometimes, though, fall is all warm and sunny, which I really like because it feels like an extended summer rather than a pre-winter. Either way, one of my favorite things about fall is the cooking. When it gets cool, I start making soups and chili, I put apples and pumpkin in all my breakfast recipes, I can applesauce, and I get to start making ginger cookies. Mmmmm.
I look at the Two Peas and Their Pod site regularly. There are always lots of fun seasonal recipes there, and I almost always find something I can’t live without. This week was no exception. I saw the Pumpkin Gingersnap recipe, and thought to myself, “Just give me a reason.” The reason wasn’t long in coming. I hosted a jewelry open house last night, and these cookies were just the refreshment item I needed. (I also make a second batch of cookies, the Peanut Butter Stuffed, which were also a hit, with me more than anyone!)