Store leftover cookies in an air-tight container for up to one week. These ship well and stay soft at the center even after a few days.
Pumpkin Gingerbread Cookies
Yield: 4-5 dozen cookies, depending on size
- 2 cups all-purpose flour
- ¾ cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, softened
- 1/4 cup molasses
- 1/4 cup pumpkin puree
- 1 egg
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Turbinado sugar
1. In a medium bowl, whisk together flours, baking powder, and salt. In a large bowl, cream together sugar and butter. Beat in molasses, pumpkin puree, egg, pumpkin pie spice, and vanilla extract until well blended. With the mixer on low speed, gradually add in the flour mixture, mixing until completely combined.
2. Wrap dough in plastic wrap and chill for at least 2 hours or overnight.
3. Preheat oven to 375 degrees F and line baking sheets with parchment.
4. Roll out dough to 1/4-inch thickness on a lightly floured surface and use a cookie cutter to cut out shapes. Transfer cookies to baking sheets. Reroll and cut out remaining dough.
5. Sprinkle cookies with turbinado sugar and bake for 7-9 minutes at 375 degree F, until the edges are slightly firm to the touch but cookies are not browned (the bottom of the cookies will be golden).
6. Cool completely on rack and store in an airtight container.