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Ginger Pumpkin Spiced Sugar Cookies

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Here in this household, we don’t cry over spilt milk… we sop it up with Ginger Pumpkin Spiced Sugar Cookies!  I am very, very pleased with the outcome of these cookies.  Growing up I use to love Ginger Snap Cookies dipped in milk.  Just the kind that I purposely accidentally dropped in the milk and had to fish out with a spoon.  We never had them in our kitchen pantry but grama did, and I would make a beeline  for them when ever I would visit.

These cookies are not hard and crispy like the Nabisco brand but the flavor is there and they hold up beautifully to a dousing in milk!  Having a raw cookie dough that you can roll out, and since ginger snap cookies do come in all shapes, sizes, and textures,  you can play around with cookie cutters and have a lot of fun.   To decorate mine this time around, I used chocolate in a piping bag that was fitted with a very tiny  tip.  This gave me pretty good control to decorate the cookies.  I just needed a steady hand.  Wonder if Amazon sells those.  haha  Before I let you go,  I wanted to explain the texture of this cookie.  I don’t know about you but when I follow recipes, there must be photos and a good description of the outcome.  This comforts me in seeing and knowing that I am on the right track.  So, these cookies are firm but not crunchy.  They have a chew to them.  They hold their shape and as I shared earlier they are perfect for dunking!  And the warming flavors of Autumn spices are ever present,  a perfect ginger cookie.

 

Nabisco Ginger Snap Cookies contain the following:

Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, MOLASSES PRESERVED WITH SULFUR DIOXIDE, PARTIALLY HYDROGENATED SOYBEAN OIL, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE), GINGER, SALT, SOY LECITHIN (EMULSIFIER).

Raw Ginger Pumpkin Spiced Sugar Cookies contain the following:

Ingredients: RAW ALMOND AND OAT FLOUR, SALT, CLOVES, PUMPKIN SPICE, GINGER, ALMOND BUTTER, RAW AGAVE, RAW HONEY, COCONUT OIL, VANILLA EXTRACT.

 

Ingredients:

yields 34 (1 Tbsp) cookies

Dry Ingredients:

  • 1 cup raw almond four
  • 2 cups oat flour
  • 1 tsp sea salt
  • 1 tsp ground cloves
  • 2 Tbsp pumpkin spice
  • 1 tsp ground ginger

Wet Ingredients:

  • 1 cup almond butter
  • 1/2 cup raw agave nectar
  • 2 Tbsp raw honey
  • 2 Tbsp raw cold pressed coconut oil, melted
  • 1 Tbsp vanilla extract
Optional ~ Decorating with Chocolate Ingredients:

Preparation:

  1. Make the almond and oat flour in the food processor, fitted with the “S” blade.   Add salt, cloves, pumpkin spice and ginger.  Pulse together.
  2. Add; almond butter, agave, honey, coconut oil and vanilla extract.  Process until well incorporated.  It will form a large ball in the food processor as it spins around.
  3. You will need 2 large sheets of wax or plastic wrap.  Place one piece on the kitchen counter, next lay your batter in the center of the paper, add the 2nd piece of paper on top and using a rolling-pin, roll your dough out to the desired thickness.  Using cookie cutters, cut out the cookies and place them on the mesh sheet that comes with the dehydrator.
  4. Dehydrate at 145 degrees for 45 mins. then reduce to 105 degrees for approx. 10 hrs.  This all depends on how thick you roll them out and how firm you want your cookie to be.
  5. Decoration ideas:  sprinkle with raw coconut crystals, frost or create designs with hardening chocolate…  get creative and personalize them.
  6. Shelf-life:  Store in an airtight container and eat within a week.  I froze some and they softened quite a bit, still tasty but I won’t freeze these in the future.
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I apologize for the blurry photos.  I was really struggling with shooting around the plastic wrap.
No matter what I did, the glare off of it got the best of me.
I almost didn’t use them but I really wanted you see what I did so if you back up about 5 feet from your computer screen,
squint your eyes and hop on your left foot,  it will come into focus. haha

Photo above ~  Spread plastic wrap on top of the counter top.  Place the dough on top of that in the center.
Place a second piece of plastic over the dough and roll flat.  I rolled mine to about 1/4″ thick.

Photo below ~ Gently pull the outer trimmings away from the cookie dough shape.

Photo below ~ Slide your hand under the plastic and carefully lift the cookie shape on to
your finger tips.  Flip the cookie over into the palm of your other hand.  Sorry, that hand was
busy pressing the camera button so I couldn’t show you, but I am sure you get the point. :)

Place the cookies on the mesh sheets that come with the dehydrator.

These cookies are perfect for creating special traditions that can be shared with your loved ones.  Not only can you relax in knowing that you are making healthier choices to satisfy your sweet-tooth,  you can pass times like these onto your children, grand-children or other loved ones.  Some of my favorite memories in life were created in a kitchen.   So keep the following things in mind..

It is way more enjoyable to have some helpers in the kitchen.  Let little ones work beside you.  Pull a step stool up to the counter and get them involved.  With raw food, you don’t have to worry about them getting burned, just keep sharp objects out of their reach.  Teach them about measuring spoons and cups.  You can measure out the ingredients, but let them do the pouring. 

Talk about each ingredient that is being used and what role it has in the recipe.  Isn’t it a comforting feeling to know that not only can they pronounce the ingredients used, so can you!  haha What happens if they spill some coconut oil?  No worries,  have them swipe it off the countertop with the palm of their hand and show them how to rub it into their skin to use a moisturizer!  Taste test the ingredients by themselves and also along the way while building the recipe.  The beauty with raw foods like this, is that you can eat the dough “raw”!  Have fun!

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12 thoughts on “Ginger Pumpkin Spiced Sugar Cookies

  1. Igloo says:

    Thank you sooo much for your beautiful recipes! I discovered your website a few days ago and now I’m hooked!! I literally drool looking at your recipes. I want to try so many of them but unfortunately don’t have much time during the week. I will try as many as I can this weekend. Your website is by far the best I’ve seen so far!!

    • amie-sue says:

      Welcome Igloo! Now you have something to look forward to. hehe Please let me know as you try the recipes how they turn out and if you have any questions. I do my best to respond asap to them. Have a wonderful week. amie sue

  2. Igloo says:

    I have a question. In making the oat flour, since I don’t have raw rolled oats, can I grind oat groats instead?

    • amie-sue says:

      Yes, you should be fine in doing so. I would soak and dehydrate them… then grind to a powder. You could do this step during the week and have them ready for the weekend. :)

  3. wendy says:

    Hi Amie-Sue,

    I’m not a fan of agave… do you have a suggestion for a substitute? I cannot wait to make these!

    Thanks!

    Wendy

    • amie-sue says:

      Hi Wendy,

      You could use Coconut nectar by Coconut Secrets, maple syrup, rice syrup… not sure what you like to use. amie sue

  4. Kathryn says:

    These look absolutely marvelous. You have a great way of presenting food, Amie-Sue.
    Always love your step by step images and advise.
    Can’t wait to try them. Thank you.

    • amie-sue says:

      Thank you Kathryn… I do my best to make recipes easy to follow and I am such a visual person that I thought it would be helpful for others. Sometimes it’s not so easy though. I need to grow a few more hands… lol With the way our food sources are going these days, that might not be an impossibility. lol I joke but it’s getting scary. Anyway, enjoy and let me know if you make them…blessings!

  5. Esther says:

    I don’t have a dehydrator. So I was wondering if these could be made in a regular oven using an oven thermometer.
    Your recipes are delicious! I made the pumpkin fudge and found that I froze them overnight and defrosted them the next day. The topping separated from the fudge base but they had improved greatly in taste. Plus, since I didn’t have pumpkin, I used Butternut squash instead. Thank you so much!

    • amie-sue says:

      Esther, I don’t know the answer to that. I haven’t baked them. I think I need to start doing that because I get so many questions regarding this issue. All I can say is to try and then let me know. hehe

  6. Igloo says:

    I tried this over the weekend and it really does taste like ginger cookies. However, I had trouble keeping the dough together, so they crumbled a bit. I made half of the recipe in case I wouldn’t like it, but maybe I didn’t calculate the amounts properly. If the same thing happens next time, should I just add in some water?

    • amie-sue says:

      Good morning Igloo, Hmm, mine wasn’t crumbly at all. You could add 1 Tbsp of water till it gets to the right consistence, but first make sure you used the proper amounts of everything because this really shouldn’t be needed. Have a great day, amie sue

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