Pumpkin Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">180g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">2 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">75g crystallized ginger, finely chopped (optional)</li><li class="ingredients-single-item">50g granulated sugar (for rolling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Microplane or fine grater (for fresh ginger)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, salt, and baking soda until well combined. This thorough mixing ensures the spices distribute evenly throughout your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming incorporates air into the dough, resulting in cookies with better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to your butter-sugar mixture and beat until fully incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the pumpkin puree and freshly grated ginger until well combined. The mixture might look slightly curdled at this point – that's completely normal! The pumpkin adds moisture that will yield wonderfully soft cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop too much gluten and result in tough cookies. Fold in the chopped crystallized ginger if using.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the dough and refrigerate for at least 30 minutes. This chilling step is crucial as it firms up the dough (which contains quite a bit of moisture from the pumpkin) and prevents excessive spreading during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the granulated sugar for rolling in a small bowl. Using a cookie scoop or tablespoon, form balls of dough about 3cm in diameter. Roll each ball in the sugar until completely coated. This sugar coating will create a beautiful crackly exterior as the cookies bake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. For perfectly round cookies, roll the dough between your palms until smooth before coating in sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look slightly soft. The cookies may appear underdone, but they'll continue to firm up as they cool. For softer cookies, aim for the lower end of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. As they cool, they'll develop that perfect chewy texture with slightly crisp edges. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.</li></ol>