Drop: Pumpkin and Fresh Ginger Cookies

posted by Mimi Hiller 10-25-102 11:58 PM

Pumpkin and Fresh Ginger Cookies
from the Farmers Almanac Cookie Lovers Calendar 1997.

1 1/4 cup packed light brown sugar
1 cup pumpkin puree
1 large egg
2 tablespoon grated fresh ginger root
2 tablespoon sour cream
1 teaspoon vanilla
1/2 cup unsalted butter softened
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped walnuts
1 cup currants or chopped raisins

Time: 1 hour
Yield: 2 dozen

Preheat oven to 350 and lightly grease cookie sheets.

Combine sugar, pumpkin, egg, ginger, sour cream and vanilla in food processor. Process to 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 2 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 flavor.

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