I’ve been in a baking mood lately, so I tried out a couple of new recipes. The first is perfect for fall! Here’s what I used:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2/3 cup brown sugar
- ¼ cup + 1 Tablespoon margarine (I use Earth Balance)
- ¼ cup + 1 Tablespoon pumpkin
- ¾ cup molasses
- 1 ½ teaspoons ginger powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ¾ teaspoon nutmeg
1)Preheat oven to 350F (177C). In a medium size bowl whisk together the all-purpose flour and baking soda. Set aside.
2) In another medium size bowl mix together the sugar, margarine, pumpkin purée, molasses, ginger powder, salt, vanilla extract, cinnamon, and nutmeg
3)Pour half of the flour into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Pour the other half of the flour and mix with with a spoon until well incorporated. It’s normal for the dough to feel really thick at this point and you may have to mix with your hands.
4) Roll into balls, and flatten slightly, since these cookies don’t really spread much! Bake for about 15 minutes. Let them cool, and then enjoy!
As you can see, when you shape them with your hand, your hands get a bit sticky!
For my next recipe, I used flaxseeds as an egg replacer… but I’ll save that for my next post! Hope you’re all enjoying the weekend!