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- I don't usually buy Little Debbie snacks but when I saw Pumpkin Delight cookies this year I had to try them.
- They are fantastic, a chewy ginger cookie filled with pumpkin jam. The problem is it seems everyone else loves them too, because I can't find them anywhere now.
- So, I made my own. They don't have the same jack-o'-lantern shape, but they have the same great taste. Chewy gingerbread cookies, bursting with pumpkin jam.
INGREDIENTS:
For Dough:
- 1/2 cup butter (room temperature)
- 1 cup granulated sugar (plus 1/4 cup for rolling dough)
- 1/4 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 2 tsp baking soda
- 3 tsp pumpkin pie spice
- 1 1/2 tsp ground ginger
- 1/2 tsp salt
For Jam:
- 1 can pumpkin puree
- 1/2 cup granulated sugar
- 2 tbsp orange juice
- 1 tsp lemon juice
- 1/4 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp gelatin powder
METHOD:
1. Make dough. In a large bowl, use a hand mixer to beat together butter and sugar. Add molasses, egg, vanilla and mix.
2. In a separate bowl, whisk together flour, baking soda, spices & salt. Add dry ingredients to wet and mix until a dough is formed. Cover bowl with plastic wrap and place in fridge until ready to use.
3. Make jam. In medium sauce pan, stir together pumpkin, sugar, orange juice, lemon juice, vanilla, and spice. Cook over medium-low heat, stirring continuously, for about 10 minutes. Remove from heat and stir in gelatin powder. Allow to cool a bit, then refrigerate.
4. Preheat oven to 350. Roll dough into balls of about 1 tbsp each. Roll each dough ball in the extra sugar and place on a baking sheet an inch apart from each other.
5. Bake for 12 minutes. Allow to cool on a wire rack. Once cookies are cooled, stuff with pumpkin jam.
6. Be delighted with your 'Pumpkin Delights'