When I was a little girl, my Nannie always had sweetened dried fruit in her home. Dried banana chips, papaya, pineapple, apricots, and ALWAYS ginger. I love remembering things like that about her. Now, you could have probably guessed it, but when I was younger I really disliked ginger (with exception to ginger-snap cookies). I wasn’t fond of the texture or the spicy-sweetness.
Now that I am older and my pallet has seen more of this incredible culinary world we live in, I absolutely love ginger. It’s spicy, sweet, and very refreshing. Ginger can calm a nauseous stomach and it provides great health benefits. I have recently started drinking pure ginger tea and it’s very soothing. I even like to ask for extra of that delicious pickled ginger they serve at sushi restaurants. Yum!
All that to say, if you like ginger, you will love these cookies. They also have all the great elements of a fall treat: pumpkin, cinnamon, oats, and brown sugar. Adding the crystalized ginger is something I just thought up, and it was a real success.
- 1 stick of unsalted butter
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup canned pumpkin
- 2/3 cup whole wheat flour
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3 cups quick-cooking oats
- 2/3 cup chopped crystalized ginger (I added a whole cup, but I am a little ginger obsessed.)
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- Preparing your wet ingredients: Cream together butter and both sugars until fluffy. Add the egg and beat thoroughly. Next, add in the vanilla extract and pumpkin and mix until well combined.
- Preparing your dry ingredients: In a separate medium sized bowl, sift together the flour, ground cinnamon, ground ginger, and baking soda. Add to the pumpkin mixture and mix well.
- Dice your crystalized ginger into small pieces (the size of raisins). Add the oats and crystalized ginger to the pumpkin mixture and mix until well incorporated.
- Take a small spoon and form the cookie dough into cookies on prepared cookie sheets. Bake in oven for 20 minutes or until golden brown edges and tops form.
- ENJOY!!! Make sure you share them with friends and family.
* Makes about 30 cookies. You could even reserve some dough and freeze it for another day. These cookies are best once they have cooled down a bit.
Thanks for reading, friends. Happy Saturday!