Gingerbread Pumpkin Cookies
Updated: Dec 13, 2018
Tis the season for G-g-gingerbread Pumpkin Coooooookies! A holiday must - two hands up! The sweet alluring smell circling the house, along with the natural aroma of cinnamon spice, there's no need for scented candles in your house if you are baking these sweet treats. These classic cookies are #glutenfree and sweetened with the caramel flavour of molasses, cinnamon and coconut sugar. The allspice and cinnamon have been altered to compliment the pepperiness of ginger. The flavours combined are robust and delightful with a #dairyfree Eggnog Latte.
Gingerbread Pumpkin cookies, you have my heart. Enjoy.
Ingredients for the Cookies
Yield: 20 cookies
Time: 20 Minutes
2/3 cup pumpkin
2 tbsp butter coconut oil
2 tbsp fresh grated ginger
2-3 tbsp molasses
1 tsp vanilla
2 tsp cinnamon
1/2 tsp all spice
1 tsp baking soda
1 tsp baking powder
1-1/4 cups sorhgram flour
1/4 cup coconut flour
1/4 cup coconut sugar
Let's make the cookies
In a medium bowl, whisk sorhgram and coconut flour together with (aluminum-free) baking soda, baking power and a dash of Himalayan salt. Add allspsice, cinnamon and coconut sugar.
In a stand-mixer using the paddle, beat eggs on medium speed untill fluffy, for about 1-2 minutes.
Add pure pumpkin, ginger, vanilla, buttered coconut oil and molasses. Beat for about 2 minutes.
Turn the mixer on low and fold in the dry mixture in slowly.
Mix thoroughly. (Batter should be medium and sticky texture)
Use a cookie scoop and scoop batter on a large baker sheet lined with parchment paper. Cookies should be 2" apart. Use a toothpick to draw hearts on the cookies before you bake them.
Bake for 10 minutes at 350F.
Cool for about 15 minutes and transfer onto a cookie rack for dusting.
Optional: to dust icing sugar over cookies for a little extra sweetness.
In health and happiness,