The first of October…officially pumpkin season!
I used the last of my pumpkin puree for these cookies (the remainder the can popped open for the pumpkin protein pancakes which I’d frozen!)
I actually thought I had at least one more can stashed away from last year and was a little distraught when I realised I had none left! Nothing an iHerb order couldn’t fix of course! Five cans are on they’re way to me as I type (they were dispatched on Saturday so fingers crossed they arrive today or tomorrow!!!)
I have major pumpkin plans…well a couple of savoury recipes, breakfast options and sweet treats for the month of October and this is the first of them. Pumpkin ginger bread cookies…be still my beating heart!
The experimental batch were terrible. They turned to mush by day two…
But the second made up for the disaster! Soft chewy cookies, crispy on the outside but not overly so. Not a ginger snap but a true homemade ginger bread cookie.
They smelt positively divine as they baked!!! Ginger, cinnamon and nutmeg,three of my favourite spices (cinnamon obviously being my all time favourite!!! 100% addicted if it’s even possible).
The chocolate chip almond butter cookies were totally won me over and I’m officially now making plans for baking copious amounts of cookies come Christmas….yes I’m mentioning Christmas seen as it’s now October it doesn’t seem all that ludicrous to be thinking ahead, especially if it’s food related!
We don’t go all out for Halloween here in Ireland. I’d love to be in the US going pumpkin crazy with friends in tow….though I have no problem doing it all on my own from Irish shores!
My Mum was a big fan of these cookies. She’s always ginger been a ginger biscuit nut. Having given her and my Dad a couple each to try they came requesting more…like a little kid “Shel by any chance could we have a couple more cookies each….?”…puppy dog eyes and all! How could one say no!
They’d stayed fresh for four days in a seal tight container and may have lasted a little longer but I opted to stash a few in the freezer…I have oat topping plans! As soon as we get a cold morning pumpkin whipped oats will be back with a bang!!!
Side note: All the hand pics are 100% purposeful! I hate nothing more then when a recipe says “makes 20…” or whatever the number, only to discover they mean 20 miniature, wouldn’t satisfy a babies appetite 20!
Gingerbread or ginger snap cookies? Which do you prefer?
Gingerbread Pumpkin Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: bake dessert snack gluten-free vegetarian soy-free almond meal pumpkin puree coconut oil ginger
Ingredients (20 cookies)
- 120g (1 cup) almond meal
- 105g (1 cup) gluten free oats
- 1/2 tsp baking soda
- 55g (1/4 cup) coconut oil – melted
- 80g (1/2 cup) coconut sugar
- 2 heaped tbsp pumpkin puree
- 1.5 tbsp almond milk
- 2 tbsp blackstrap molasses
- 1 tbsp ground flaxseed
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Preheat oven to 180C (350F).
Blitz oats in your food processor to a coarse flour. Mix together almond meal, baking soda and oat flour with spices.
Melt coconut oil – in a pot or the microwave for one minute until in it’s liquid state.
Blend together coconut sugar, and almond milk with pumpkin puree and molasses.
Whisk in melted coconut oil to the wet mix.
Add wet to dry and stir well until well incorporated. I used my hands to knead the dough together.
Roll cookie dough in to balls, place on a non stick or lined with baking parchment baking tray and flatten with the palm of your hand or the bottom of a high ball glass, smoothing around the edges if desired!
Bake for 15 minutes. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool fully. Store in a seal tight container to keep fresh or feel free to freeze a few!