Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies with a a side of sweet potato chips counts as a well balanced lunch, right? Two kinds of vegetables and all that? Asking for a friend.
We’ve found ourselves in a decent afternoon routine around here! The little kids and I pick Lincoln up from school (he’s in 1/2 day Kindergarten) then we have lunch, watch Curious George, and everyone goes to their room for 1-4 hours. YES! I usually get 1-1/2 hours of quiet time from Lincoln if he’s well stocked with paper, markers, and his Lego Encyclopedia. Since Cam doesn’t sleep, like, at all (up between 4-5 every morning – seeeriously Cameron, you’re lucky you’re the funniest person alive and I am obsessed with you,) he takes at least a 2 hour nap – sometimes 3. And because little sis dozes in her carseat in the mornings between school drop off and pick up, she crashes hard in the afternoons. I had to wake her up from a 4-1/2 hour nap yesterday!
(I’m giving myself permission to brag about this because Lincoln napped in 42 minute intervals until he was like, two, and Cameron only took 31 minute naps for a solid six months once – woof.)
Anyway, when all the children are nestled in their beds, visions of gingersnaps swirl in MY head. That is to say, I’ve been baking a ton lately, as evidenced by the current IGE homepage: Cinnamon Rolls, Apple Crisp, and Oatmeal Bars, oh my! My latest creation, gluten-free Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies, are not to be missed. Think gingery, chocolate-studded cookies made extra soft and doughy thanks to the addition of pumpkin in the batter. These 2-bite, dough balls are perfect for fall and so irresistible that you might end up eating them for lunch like me!
I mean my friend…
Before we go on, I need to mention that this recipe is sponsored by Enjoy Life Foods. These cookies are the second of four recipes we’re partnering together on for the holidays that feature their delicious baking chocolates (check out the Brown Butter Oatmeal Chocolate Chip Cookies I shared last month.)
I always tell people that Enjoy Life Semi-Sweet Mini Chips and Dark Chocolate Morsels are not only free from gluten and 14 other common allergens, but they’re also just REALLY GOOD. The ingredient list for the Dark Chocolate Morsels, which I used in this recipe, is simply: unsweetened chocolate and cane sugar. This is the type of chocolate you should be baking with!
Back to these cookies though.
These babies are a mash up of three of my favorite cookies – gingersnaps, pumpkin cookies, and chocolate chip cookies – and they’re just as tasty as they sound. Each 2-biter is soft and doughy on the inside, sweet and spicy on the outside thanks to a roll in ginger-sugar (sugar mixed with ground ginger, y’all) before baking, and contain all the flavors I crave in the fall. I also love that since the cookies are small, they’re a nice-sized treat for little kids. Lincoln says, “mmm, I like the chocolate flavor in here. Let’s have them every time after my rest!” ;)
Couple of notes – this recipe makes a ton of cookies. Five dozen to be exact! That said, each cookie is just 2″ and you can fit 20 of them on a half sheet pan as they don’t spread very much. They also only bake for 7-8 minutes so you can churn and burn through the dough in a short amount of time. These cookies are divine warm, but I might like them even more the next day. Finally, feel free to freeze these cookies to pull out any time a craving hits!
Start by mixing up the wet ingredients. Add 1 cup sugar and 1/2 cup softened butter (or vegan butter like Earth Balance) to the bowl of an electric mixer, or glass bowl if using a hand held mixer, then beat until light and creamy. Add 1/2 cup pure pumpkin puree, 1/4 cup molasses, 1 teaspoon vanilla, and 1 egg then mix until smooth.
Next mix up the dry ingredients – that’s 2-1/3 cup gluten-free flour blend WITH binder (I used Bob’s Red Mill 1:1 Gluten-Free Flour Blend), 2 teaspoons baking soda, 1/2 teaspoon salt, plus warming spices including cinnamon, ginger, and cloves. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch.
Add 1 cup Enjoy Life Dark Chocolate Morsels to the party then mix until just combined.
Last step is to stir together 3/4 cup sugar and 3 teaspoons ground ginger in a small bowl. Scoop the dough by the Tablespoon into the sugar/ginger mixture then roll to coat and place on a silpat or parchment paper-lined baking sheet. Bake for 7-8 minutes then, when you take the baking sheet out of the oven, rap it on the countertop. That just means, hold the baking sheet a couple inches above the countertop – then drop it on the countertop! Pumpkin makes cookies soft and fluffy so to get a more gingersnap appearance I like to flatten them out just a touch using this method.
Note: since these cookies bake in such a short amount of time, it’s important that your butter is very, very soft. If the butter is too cold there won’t be enough time for the cookies to spread.
Finally, devour! I must warn you, the saying for potato chips also applies to these cookies – dare you to eat just one! Enjoy!
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Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies are soft, chewy, and packed with ginger, chocolate, and pumpkin. A delicious gluten-free cookie recipe for fall!
- 1/2 cup butter or vegan butter, softened to room temperature
- 1-3/4 cups sugar, divided
- 1/2 cup pure pumpkin puree
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 egg
- 2-1/3 cups gluten-free 1:1 or “cup for cup” baking flour blend
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 4-1/2 teaspoons ground ginger, divided
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup Enjoy Life Dark Chocolate Morsels
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Add butter and 1 cup sugar to the bowl of an electric mixer or large glass bowl if using a handheld mixer. Beat until lightly and fluffy. Add pumpkin puree, molasses, and vanilla then beat until combined. Add egg then mix until just combined.
- In a separate bowl stir together flour, baking soda, cinnamon, 1-1/2 teaspoons ground ginger, ground cloves, and salt. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch. Add dark chocolate morsels then mix until just combined.
- Stir together remaining 3/4 cup sugar and 3 teaspoons ground ginger in a bowl then scoop cookie dough by the Tablespoon into the mixture and roll to coat. Place onto prepared baking sheet then bake for 7-8 minutes (7-1/2 minutes were perfect for mine.) Rap the sheet pan on the counter (aka drop the sheet pan from a couple inches above the countertop onto the countertop) then let cookies cool slightly before transferring to cooling racks to cool completely.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.