How excited was I when my kids finally got old enough to eat their first gingerbread cookie. You know the one–a little gingerbread man laced with the taste of molasses and ginger and decorated with little frosting buttons.
The kids and their friends were over and I happily placed a big plate of gingerbread men in front of them. They eagerly grabbed them up and took their first bites–and hated them. The molasses was a bit overpowering. So I tweeked the recipes and tried it over and over–and still the molasses was too much.
Fearing my kids would never eat a gingerbread cookie again, I consulted a friend who asked if I had ever tried making the cookies with butterscotch pudding. ???? I decided to try it and the kids loved it. Their friends loved it. The neighbors loved it. Our church groups loved it. And now they even eat molasses laced gingerbread just fine. I guess it just took a little getting used to.
This is a vamped up recipe for Halloween. We made mummies. But you could even do some cute turkeys or cornucopias too if you wanted to change it up for Thanksgiving.
But in the meantime,
Pumpkin Gingerbread Cookies
1 large pkg sugar free, fat free instant butterscotch pudding mix
1/2 cup (1 stick) butter
1/4 cup pumpkin
3/4 cup brown sugar
2 1/4 cup unbleached all purpose flour (or white whole wheat flour)
1 tsp baking soda
1 tbsp ground ginger
1 1/2 tsp ground cinnamon
In a mixing bowl, cream sugar and butter until light and fluffy. Add pumpkin, pudding and egg and continue mixing until light. Add flour, baking soda and spices–mixing until incorporated and soft ball forms. Place dough in refrigerator for two hours.
Preheat the oven to 350 degrees. Place the dough ball between two sheets of waxed paper and use a rolling pin to flatten to 1/4 inch thickness. Use cookie cutters to cut out shapes and place on lightly greased cookie sheet. Continue rolling the scraps of dough back into a ball, rolling the dough, and using cookie cutters to cut shapes until there is no more dough to roll and cut out.
Bake at 350 degrees for 7-9 minutes, or until edges are lightly browned. Remove from oven and place on cooling racks to cool. Frost once cookies are cooled completely.
4 cups confectioners (powdered) sugar
1/2 cup butter
5 tbsp milk
1 tsp vanilla
In a mixer, blend all ingredients together until frosting becomes smooth and holds it’s shape. If too runny, add more powdered sugar and if too stiff add milk a teaspoon at a time until desired consistency is reached. Place frosting in a pastry bag or ziploc bag (snip a small corner off of the bag) and use to decorate and frost cookies.
Pumpkin Gingerbread Cookies by Baking Bites
Pumpkin Gingerbread with Spiced Buttercream by Oh She Glows
Pumpkin Caramel Cookies by Burnt Apple