Pumpkin Gingerbread Cookies by Micah Trainor, Hearthy Chef, Culinary Nutrition GBC
This recipe is a fun twist on a classic cookie. I’m a huge fan of soft and bold gingerbread cookies with lots of spice, so for this recipe I wanted to use Hearthy Foods pumpkin flour to incorporate that fan favorite fall and winter flavor of pumpkin into these cookies.
I have made these cookies with all purpose flour, gluten free flour and Hearthy Food flours and they have all turned out great! If you just want a hint of pumpkin and not such a strong flavor, feel free to mix different flours together to achieve your desired taste.
- This dough needs to chill for a minimum of 2 hours, maximum of 3 days, but can also be frozen raw.
- The thinner you roll out your cookies, the crisper they will be. I like mine on the softer side so I roll it out about ½ an inch.
- This icing doesn’t harden 100%, so if these cookies need to be stacked I would suggest using cookie icing.
- You can substitute the butter with dairy free butter if need be, as long as it’s soft!
Pumpkin Gingerbread Cookies
10 tbsps unsalted butter, softened
¾ cup brown sugar, packed
⅔ cup molasses
1 large egg
2 tsp vanilla extract
3 cups pumpkin flour, plus extra for dusting
1 ½ tbsp. ground ginger
1 ½ tbsp. ground cinnamon
½ tsp ground allspice
½ tsp ground cloves
1 tsp baking soda
½ tsp salt
8 oz. cream cheese, softened
1 cup icing sugar
½ tsp vanilla