PUMPKIN AND FRESH GINGER COOKIES

INGREDIENTS METHOD
  • 1 ¼ cup packed light brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tbsp grated fresh ginger root (See footnote)
  • 2 tbsp sour cream
  • 1 tsp vanilla
  • ½ cup unsalted butter softened
  • 2 ¼ cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 cup chopped walnuts
  • 1 cup currants or chopped raisins
  • Preheat oven to 350 and lightly grease cookie sheets.
  • Combine sugar, pumpkin, egg, ginger, sour cream and vanilla in a food processor and process to a smooth puree.
  •  Add the butter and process 8 more seconds.
  • Mix the flour baking soda, baking powder, salt, and cinnamon.
  •  Stir the dry ingredients into the liquid in 2 stages until just blended.
  • Fold in the walnuts and currants.
  • Spoon tablespoons of dough on the baking sheets and bake for 15 minutes.
  •  The cookies will still be soft to touch when they are done. Cool on the sheet for two minutes then transfer to a rack to finish cooling.
Note: Do not substitute powdered ginger in the recipe as fresh ginger and powdered ginger are very different in flavour