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Pumpkin Ginger Cake Cookies

Today was my first day tutoring 5th graders in math.

Today I learned I have a lot to learn about being a teacher.

Not that I’m a teacher by any stretch of the word, just a tutor.  This also made me realize that I have a lot to learn before I have children.  The one thing that sticks out to me most is my inability to tell a cute little girl when she is wrong. Sure, I can correct her when she multiplies something wrong or carries the wrong digit. But telling her she is incorrect when she believes something with such conviction is very difficult.

I made that mistake today. I second guessed myself because she was so convinced that she was correct. Unfortunately, she wasn’t and I let it go uncorrected. Lesson learned. I should trust my instincts.  Noted for next week, and definitely correcting my mistake. Hopefully there isn’t a math test this Friday!

These cookies are completely unrelated to math, but I still wanted to share them with you.

I have to say, they’re pretty good.

They started out as being ginger snaps. Then I decided to toss in some pumpkin which quickly took away all the “snap” from these cookies. They are more like muffin top cookies.

But I just couldn’t stand calling them muffin top cookies. I mean really, who would make a cookie called a muffin top? So pumpkin ginger cake cookies it was.

They have stayed incredibly moist for the last five days. I think I made these last Friday. Pretty impressive huh?

You know who else loves them?  My dogs. Lizzie and Suzie go crazy for the smell of ginger.  Ok, ok they go crazy for pretty much anything, but I swear they like these a tad bit more. I toss them a small chunk every now and then. Then I make them chase the ball a few extra times outside to burn off the extra calories.

Too bad I don’t do that for myself.

Another lesson learned today. 

Pumpkin Ginger Cake Cookies
 

Ingredients
  • #ingredient#

Instructions
  1. #instruction#

Cookies

24
 

Ingredients
  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 cup pumpkin puree
  • ¼ cup molasses
  • 1½ cup whole wheat flour
  • 1 cup white flour
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp ginger
  • ½ tsp cloves
  • ¼ tsp allspice
  • Dash of salt

Instructions
  1. Preheat oven to 350 degrees.
  2. Cream butter and sugars together. Add in egg and blend. Once combined, mix in pumpkin and molasses.
  3. In a separate bowl combine flours, baking soda cinnamon, ginger, cloves, and salt. Slowly add into the butter mixture. Mix until combined.
  4. Roll dough into balls and place on a silpat lined cookie sheet. Bake for 10 minutes.

Thanks to Splash of Something for a great base recipe!

October 17, 2012 - 7:05 pm

Katrina - They look great! I might have to try using whole-wheat flour, too, next time around. Then I can pretend they’re healthy cookies, right? :)

October 18, 2012 - 9:44 am

Lindsey - Thank you! Yes, I play the whole wheat makes them healthy trick too. :) Your recipe was wonderful. Thank you for sharing it.

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