Ginger

Pumpkin Ginger Chocolate Chip Cookies

This is a favorite of mine! Pumpkin spice and everything nice... like ginger and chocolate chips!

Add any extras you can think of... cranberries, raisins, peanut butter chips... Let me know what you try and how it worked out.

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Prep Time 45 minutes mins

Cook Time 10 minutes mins

Servings 20 cookies

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ginger (add more for more heat)
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup pumpkin puree
• 1 1/2 tsp pure vanilla extract
• 3/4 cup bittersweet or semi-sweet chocolate chips or chunks

Instructions

 

• In a medium bowl whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
• Place butter in a sauce pan and melt. Pour melted butter into large bowl. Add granulated sugar and brown sugar and whisk together. Add pumpkin puree and vanilla and whisk together. Add flour mixture and fold just until blended. Don't over mix. Fold in chocolate chips. Chill dough for 30-60 minutes in refrigerator.
• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• Once bough is chilled, roll dough into balls, the size of 1.5 tablespoons and place 2 inches apart on cookie sheet. Flatten dough to desired thickness before baking.
• Bake for 12 minutes or until the cookies appear set and slightly brown on the edges. Don't over bake or they won't be chewy. Cool for 10-15 minutes

Ginger Pumpkin Loaf

This is the perfect bread to pair with your fall favorite teas. With the addition of dried ginger and ground ginger, you will truly enjoy the spiciness of the season.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Dessert

Servings 1 loaf

Ingredients

  

• 1 2/3 cups all-purpose flour
• 1 tsp baking soda
• 1 1/4 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ginger
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable or canola oil
• 1 1/4 cups pumpkin puree
• 1/4 cup milk ( I used oat milk)

Instructions

 

• Preheat oven to 375 degrees. Grease your loaf pan
• In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk together. Pour the pumpkin mixture into the flour mixture and mix gently until combined.
• pour batter into bread pan. Bake for 1.5 hours. Bread is done when a toothpick is clean when inserted into the bread. If the bread is browning to fast, cover with tinfoil. Allow to cool completely before removing from pan.

Notes

You can also make muffins with this recipe. Grease a muffin pan or use paper liners. Bake for 16-22 minutes. enjoy 

Ginger root is native to Asia. It is a flowering plant whose rhizome produces a spicy, pungent and aromatic flavor. Ginger can be found in many types of chai teas. 

Possible health benefits: help reduce the feeling of nausea, help reduce muscle pain, is anti-inflammatory, helps with indigestion, reduces menstrual pain