- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 ½ Tbsp pumpkin pie spice
- ½ tsp ground ginger
- ½ tsp salt
- 6 Tbsp unsalted butter, softened
- ⅓ cup light brown sugar
- ¼ cup molasses
- 1 egg
- ⅓ cup pumpkin puree
- 1 tsp vanilla extract
Gallery Content
- plate of pumpkin shaped gingerbread cookies
We’ve toned down the sweetness and turned up the ginger in these tasty treats to enjoy with our Blanc de Noir. For a little more fun, use Halloween cookie cutters!
Our Blanc de Noir "BdN" opens with wonderful notes of white cherry and lime zest. Soft, round, and thought provoking, this wine presents a generous mousse. The palate continues to entice with pear accompanied by a hint of graham cracker. There is a deep complexity that is rich and creamy due to the extended aging.
Savor the pumpkin flavors of the season with this pairing. It's to die for!
Ingredients
Instruction
1) Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ground ginger, and salt.
2) Cream butter and sugar: In a separate large bowl, beat the softened butter and light brown sugar until light and fluffy, about 2-3 minutes.
3) Add wet ingredients: Mix in the molasses, egg, pumpkin puree, and vanilla extract until smooth and well-combined.
4) Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined and no dry spots remain.
5) Shape and chill: Shape the dough into a log or disc, wrap it tightly in plastic wrap, and chill for at least 1 hour (or up to overnight). Chilling helps the cookies keep their shape and enhances the flavor.
6) Preheat the oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
7) Roll out the dough: On a lightly floured surface, roll the dough to about ¼ inch thickness. Use cookie cutters or shape into small balls for a simple snap-style cookie.
8) Bake: Place the cookies on the parchment-lined baking sheet and bake for 10-12 minutes, or until the edges are crisp and golden. If you prefer an even crispier texture, bake for an additional 1-2 minutes, watching closely.
9) Cool and serve: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.