I can finally say my recipes are being published! The Tampa Bay Times published their annual “Reader’s Best” cookie recipes... and my Pumpkin Gingersnaps made the cut! I told them several times to add my blog, and of course they didn’t but hopefully the readers enjoy the recipe, and for those of you (most of you) who don’t get the Tampa Bay Times, you can have the recipe here!
I love Gingersnaps, but for those that know me, you know that I add pumpkin whenever its (semi)reasonable. Seeing many blogs posting about a pumpkin dipping sauce for gingersnaps, I decided to combine the two together. The pureed raisins and crystallized ginger really give these a chewy texture, so they’re not as “snappy” as some gingersnaps.
Chewy Pumpkin Gingersnaps
1 cup raisins
1 cup (2 sticks) unsalted butter, room temperature
2 cups firmly packed light brown sugar
½ cup pumpkin puree
1 teaspoon finely shredded orange peel
1 teaspoon vanilla extract
3 ⅔ cups all-purpose flour
½ cup pecans, processed in food processor to coarse crumbs
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
1 tablespoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon salt
Preheat oven to 350 degrees. Place raisins and butter in food processor; process until raisins are pureed and completely incorporated. Transfer mixture to extra-large bowl. With electric mixer, beat in brown sugar, pumpkin puree, orange peel and vanilla until creamy.
In medium bowl, combine flour, pecan crumbs, cinnamon, baking soda, baking powder, nutmeg, ginger, allspice and salt. Gradually beat flour mixture into raisin mixture; mix until well combined.
With a 2-tablespoon cookie scoop, drop dough 4 inches apart on ungreased cookie sheet. Flatten tops lightly.
Bake 12 to 13 minutes or until edges are just set. Let cool in pan for 2 minutes; transfer cookies to cooling rack and cool completely.
Yield: About 5 dozen.
Freezeworthy: Yes, but cool completely first.