Pumpkin Gingerbread Cookies Recipe

With the mixer on low speed or by hand gradually add in the flour mixture mixing until no flour remains.

Pumpkin gingerbread cookies recipe. For pumpkin gingerbread cookies. Beat in molasses pumpkin puree egg spices and vanilla extract until well blended. Beat in molasses pumpkin puree egg spices and vanilla extract until well blended.

The gingerbread spices in these cookies balance out the pumpkin really well. 1 package 14 1 2 ounces gingerbread cake cookie mix 1 4 cup hot water 2 tablespoons unsalted butter melted 1 cup solid pack pumpkin. The molasses cinnamon ginger cloves and pumpkin all come together to create the perfect fall cookie.

Mix for 1 minute on medium speed. Preheat oven to 375 degrees. I leave mine in over night.

In a medium bowl sift together flour baking powder and salt. I rolled the cookies in sugar before baking which adds a hint of sweetness and a pretty cookie top. Sprinkle in the chia seeds and stir to combine.

In a large bowl cream together sugar and butter. In a large bowl cream together sugar and butter. They are a new favorite.

Mix for 1 minute on medium speed. To the pumpkin puree mixture add molasses cinnamon dried ground and fresh ginger and melted coconut oil and stir to combine. In a large mixing bowl cream the sugars butter ginger cinnamon and salt together on medium speed for 2 minutes.