I have a slightly intense love for gingerbread, especially in the form of soft gingerbread cookies. Every Fall I start craving them and can hardly wait until winter or Christmas to make them. This year I just couldn’t wait to make them, but rather than just craving gingerbread cookies, I have been on a huge pumpkin spice kick. (What can I say, I love my seasonal flavors?!) I thought that surely there was a recipe out there for gingerbread-style cookies, but done in a pumpkin spice variety for Fall and Halloween. I went on a search, but couldn’t find what I was looking for.
That was when I decided that I should just make my own. I took my favorite gingerbread recipe and altered it to a pumpkin spice cookie, made sure they would be super soft and this cookie was born. They have pureed pumpkin inside along with a hearty helping of pumpkin spice and a little bit of molasses still to give them that deep and complex flavor. They turned out incredible and had my house smelling like an Autumn paradise. Plus, they are nice and thick and super soft. Pure cut-out cookie perfection.
Also, this way I can get some piping time in my life. Piping cookies and cakes is a real “happy space” for me and so fulfilling. I even saved some for my kiddos to decorate themselves and they had an absolute blast. This recipe recommends chilling the cut out dough in the freezer before baking along with a couple of other tips. Each one of these makes a big difference in the product so I highly recommend giving them a try. Many of you may already know this, but chilling your cut-out cookies in the freezer before baking is a game changer in helping them to keep their shape when transferring them to the baking sheet for the oven and even while they are baking. I hope that you love these cookies as much as we do and that they fill your home with Halloween/Autumn cheer and spicy goodness.
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