Fresh pumpkin gingersnaps

By | November 23, 2011

I know, I posted a cookie recipe yesterday. But I also had a major baking day yesterday, and I’m too excited about these fresh pumpkin gingersnaps to horde them away for long. (I mean that. If you live near me, feel free to come by for a sample.)

So, Baking Day. I’ve been wondering, only for the last year or so, how to keep the house stocked with ready-to-eat snacks. The question exists because my skinny husband eats lots of anything I make, and there just never seems to be much in the fridge for very long. It’s also because I want to avoid buying snacks at the store — they’re not as healthy and we’ll go through them just as quickly.

A friend (Miriam, you’re famous!) and I recently debated the merits of “once-a-week-baking.” After all, I had been baking once a week, and that seemed to be the root of the problem. Maple oat quick bread, a batch of muffins, maybe some not-too-bad-for-you cookies. None of it made it more than a few days.

And then it occurred to me: It wasn’t the frequency that was the problem, but that I was only baking one thing at a time. If I baked lots of things one day during the week…

Enter Baking Day.

Yesterday was the first official one. Lots of flour-sifting, LOTS of dirty dishes, and looooots of oven time. And what do I have to show for it?

  1. A triple batch of carrot spice muffins.
  2. One batch of fresh pumpkin gingersnaps.
  3. One batch of Wheat Thins (blog post coming, they’re incredibly perfect).
  4. One batch of chocolate-drizzled granola bars.
  5. (And dinner, does that count? Penne with roasted eggplant and red pepper, and a little salad on the side.)

So let’s talk about gingersnaps. I started with this recipe from Two Peas & Their Pod and then made a serious amount of changes.

First, I replaced half the butter with canola oil to get a healthier cookie. This resulted in a much softer batter, requiring extra chill time in the fridge. It also meant the tops didn’t crackle like the originals. This was okay with me, but if you’ll miss the crackled look, keep the full amount of butter.

Next: Instead of canned pumpkin, I went with fresh. We did a big grocery run yesterday, and I ran back to the produce section to get a big chunk of pumpkin at the last minute. I was so glad I did — it’s simple to prepare, freezes well, and definitely adds that special something to baked goods.

I made a few other changes, too, like substituting some of the white flour for whole wheat and cutting out some sugar. Oh, and substituting molasses for honey. I know that’s probably sacrilegious when it comes to gingersnaps, but it was what I had in the house. Besides, it worked.

They’re delicious. Completely delicious.

These cookies are nice fresh from the oven, but even better from the freezer. The flavors come through beautifully once they’ve had that chance to gel — you’ll get the most amazing taste in every bite.

Make them, you won’t be sorry. This is one special cookie.


Miriam on November 23, 2011 at 11:02 pm.

ACK! I’m famous!


Malka on November 24, 2011 at 11:51 am.

you and SK, pretty cool tali! \


Darl on November 24, 2011 at 12:37 pm.

I don’t like pumpkin, and was hesitant to try the cookies. They are absolutely delicoius! I can’t believe how much I like the cookies!


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