It’s finally Fall.
I know this because my footsteps are stalked by the soft tinkling of tiny colourful leaves. I know this because all the crab apples fell off the tree before I had the chance to turn them into jam or pie. I know this because it’s still warm enough to get away with wearing peep toe heels but cool enough that I need to pair them with a light faux leather coat. I know this because the simple act of turning on the oven is welcomed instead of avoided. I know this because I’m drawn to warm and homey flavours like rich demerara sugar, thick molasses and spicy cinnamon.
To continue my pumpkin theme and demonstrate a creative use of my Pumpkin Pie Spice I’ve made these Pumpkin Spice Ginger Snaps. They’re not your average Ginger Snaps. I’ve spiced them up a smidgen. Less ginger and more cinnamon, nutmeg and cloves. Less snappy and more chewy. They’re coated with big bold crystals of turbinado sugar and a flavour to match.
Just the push I needed to fall into Fall.
Pumpkin Spice Ginger Snaps
Makes about 3 dozen cookies.
Source: My imagination.
3/4 cup unsalted butter, room temperature
1 cup demerara sugar
1/4 cup molasses
2 cup flour
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1/2 cup turbinado sugar
Preheat the oven to 375 degrees and position a rack in the middle. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter and demerara sugar. Add the molasses and egg then mix it until it’s just blended.
In a separate bowl whisk together the flour, baking soda, salt and pumpkin pie spice then add it to the butter mixture. Blend the dough until all ingredients are incorporated.
Pour the turbinado sugar onto a plate or into a shallow dish. For each cookie, scoop a heaping tbsp of dough and roll it into a ball then coat it with the prepared sugar. Bake them for about 10 minutes until they flatten out and deep cracks appear on the surface. Transfer them to a cooling rack and enjoy!