I have to confess I am more of a cookie dough person than a
cookie person-- that is with the exception of gingerbread.
During the holidays I can practically live off of gingerbread
I almost did when I was a teenager.
I used to work in retail and during the holidays we would have
to start work at 3:30 in the morning. So I certainly wasn't
hungry enough for breakfast, but I had to eat something for
some energy... So, I'd eat a gingerbread man. Then another one
on my break. By then I was off at noon and I could go home and
eat some real food, but I was so wiped I wasn't really hungry.
Yeah, so I'd eat another gingerbread.
Bad of me, I know.
But combining pumpkin and gingerbread was such a natural idea
to me. Two of my all time favorite things combined into one
delicious morsel. I've seen a lot of pumpkin gingerbread
before, but in loaves-- not cookies. I like the rolled gingerbread
more, but these are still pretty tasty.
The rolled gingerbread comes out with either a little crunch or
snap or kinda chewy. I like the chewy kind. Drop gingerbread
comes out soft and fluffy-- like these! That is why I called them
Pumpkin Gingerbread Fluffkins (about 2 batches)
1 cup cooked pumpkin, pureéd
1/2 cup turbinado sugar
1/4 cup earth balance
1/4 cup molasses
1 tsp vanilla extract
1 1/4 cups flour
1/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger or 1 tbsp fresh grated
1/4 tsp nutmeg
1/2 tsp baking powder
Cream together the pumpkin, sugar, and earthbalance. Next add
the molasses and vanilla and set aside.
Sift together the flour and other dry ingredients. Add this
slowly to the wet and mix until just combined.
On a greased cookie sheet drop a large tablespoon of dough.
These don't spread that much, so an inch and a half apart is fine.
Bake at 375F for about 12-15 minutes. Allow to cool briefly and
then remove. Enjoy with some rice or soynog! Yum!