Sunday, November 6, 2011

Pumpkin Ginger Snap Cookies {Gluten Free}

We have been enjoying this fall weather so much! This is my favorite time of year to cook. Sounds silly but I love to make soups, casseroles and generally warm and comforting dinners when it's chilly out. This week we had an old favorite, chicken enchiladas, but mixed it up with corn tortillas, yummo! We also had taco salad, wild rice stuffed acorn squash, tamale pie and our tasty pumpkin chili! This week I'm going to try out a couple new dinner recipes, if they turn out, I'll be sure to share. What yummy dinners have you had lately?

We also love our sweets around here. When I showed my hubby a picture of some ginger snap cookies online he said, "those look awesome!". I decided to set out to come up with a gluten free version with a fall twist. I enlisted my husband's help since he's our resident expert on gluten free baking. Together we came up with this recipe. Ginger snaps have such a great warm smokey flavor from the molasses and ginger and our addition of fresh pureed pumpkin gave them a wonderful fall flavor and an extra fluffy chewiness. This recipe makes a lot of cookies, which is good because they won't last long. Enjoy!

Recipe: (makes 34-36 cookies)
Ingredients:
1/4 cup butter, softened
1 cup sugar, plus some for garnish
1 egg
1/4 cup molasses
1 teaspoon good quality vanilla extract
3/4 cup pumpkin puree (we used fresh roasted pumpkin using this method, or you can use canned, just be sure it's plain pumpkin puree)
4 cups Pamela's Baking and Pancake Mix
1 1/2 teaspoons ground ginger
1/2 teaspoon ground all spice

Directions:
1. Cream together the sugar and butter with an electric mixer. Add in egg, molasses, vanilla and the pumpkin and mix until well incorporated.
2. Slowly, one 1/2 cup at a time add in the flour to the mixing bowl and continue to mix until well combined. Add in the ginger and all spice and mix another few seconds to incorporate.
3. Refrigerate the dough for 30 minutes to 1 hour. Using a cookie scoop, scoop dough onto a cool cookie sheet lined with parchment paper and bake in a 350'F oven for 14-16 minutes, rotating trays halfway through, until cookies are crackled on top and have a slight give to the touch. Remove cookies from the baking sheets to wire racks to cool.

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