Pumpkin Ginger Cookies

sparkling sugar and a hint of orange color

After I made my big batch of pumpkin puree this weekend I started thinking through my different recipes, wondering where I could sneak in pumpkin. I thought it might be a good replacement for applesauce in baked goods, and what do you know, I just made ginger cookies with applesauce last week. And what could be better than ginger cookies with applesauce? Pumpkin Ginger cookies! Oh yes! Here is my new fall version of these delicious cookies!

Pumpkin Ginger Cookies
Makes about 3 dozen cookies

1 1/2 cups all-purpose flour
1 1/2 whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
½ tsp ground cinnamon
1 cup minced candied ginger
1 cup granulated sugar
2 tablespoons ground flaxseed
1/2 cup pumpkin pureed (make your own!)
1/4 cup canola oil
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup granulated sugar, for rolling the cookies balls

In a large bowl, whisk together flours, baking powder, baking soda, salt, ground ginger, ground cinnamon, and minced candied ginger. Set aside.

In a medium bowl, whisk together sugar, ground flaxseed, pumpkin, oil, and lemon zest and juice.

Add the wet ingredients, all at once, to the dry ingredients and carefully mix together with a wooden spoon. Make sure all the flour bits are moistened and well incorporated. Form dough into a disk shape and wrap well in plastic wrap. Refrigerate for an hour, or overnight (or place in freezer for about 30 minutes).

Place a rack in the center and upper third of the oven and preheat 350 degrees F. Line two baking sheets with parchment paper.

Remove the dough from the fridge and use your hands to roll dough into tablespoon sized balls. Rolls balls in granulated sugar and place on baking sheet (they don’t spread much so you can place fairly close together). Use the palm of your hand to slightly flatten the dough ball. Bake for 15 to 18 minutes, until just slightly browned but still slightly soft in the center—they will still be very light. Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing.

Store cookies in an airtight container at room temperature for up to 4 days.

leaning tower of cookies—I love their rough crackly edges