gingersnap

Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble.

Pumpkin Custard With Cookie Crumble Recipe

For the Pumpkin Custard

sugar

cinnamon

nutmeg

ginger

cloves

allspice

salt

clementine

pumpkin puree (see note)

evaporated milk

eggs, lightly beaten

For Cookie Crumble

ginger cookie crumbs (see note)

dark brown sugar

all purpose flour

unsalted butter, melted

Whipped cream

For custard: Adjust oven rack to middle position and preheat oven to 425°F. In a medium bowl, whisk together sugar, cinnamon, nutmeg, ginger, cloves, allspice, salt, and citrus zest. Set aside.

In a large bowl, whisk together pumpkin and eggs. Whisk in spice mixture. Whisk in evaporated milk. Pour pumpkin mixture into baking dish and bake for 15 minutes. Reduce heat to 350°F and bake until mixture is just set (it will be slightly jiggly in the center but will firm as it cools), about 45 minutes. Let cool completely. Do not turn off the oven.

For cookie crumble: While custard is cooling, mix together cookie crumbs, dark brown sugar, salt, and flour. Add melted butter and mix until well coated. Press into bottom of pie dish and bake until cookies are toasted and fragrant and mixture holds together, 10-15 minutes. Let cool completely. 

To serve: Break up cookie crumble into large shards. Top each serving of custard with crumble and whipped cream, if desired. Store leftover custard in the refrigerator. Keep crumble separately at room temperature in an airtight container. 

Make in a blender, bake and let cool overnight for an easy 10 ingredient make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, is not too sweet, just perfectly mouth pleasingly delicious. 

Easy Vegan Pumpkin Cheesecake

cookie crumbs (graham crackers, ginger snaps,

vegan butter

raw cashews, (softened (see step 3))

pumpkin puree ((not pumpkin pie filling))

plant-based milk ((such as soy

white sugar

corn starch

pumpkin pie spice

vanilla extract

Preheat your oven to 350F (180C). Cut a circle of parchment paper to fit the bottom of an 8 inch round baking pan, and line the sides with a strip of parchment as well so that the cake won't stick to the pan.

To make the cookie crust: grind up the cookies of your choice in a food processor. In a medium bowl mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread the crumbs evenly and press them down firmly. Bake for 6 - 8 minutes until the edges are lightly&nbsp;golden. Remove from oven but leave the oven on.

To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.

To make the vegan pumpkin cheesecake: add all of the ingredients to a food processor or blender and blend until as smooth as possible stopping to scrape the sides as needed. The smoother you can get it, the better.&nbsp;I tried both the food processor and blender and didn't have a preference for either. The key was just to keep blending for a looong time. You want this baby smooth!&nbsp;

Pour the mixture over top of the cookie crust and spread evenly. Bake for 25 - 35 minutes until the edges look dry and begin to crack.&nbsp;Let cool at room temperature, then transfer to the fridge and allow to chill uncovered for a minimum of 4 hours or overnight until set.&nbsp;

With two types of ginger, these cookies are complex and spicy, but mellowed by earthy sweet molasses and the graham-y whole wheat flour. The burn of raw ginger will mellow in the oven as the dough bakes to a golden crisp.

The Best Gingersnaps Recipe

sugar (1 cup; 200 grams)

baking soda (10 grams)

cinnamon (3 grams)

fresh ginger, finely grated (20 grams)

ginger (10 grams)

vanilla extract (15 mL)

black pepper

unsalted butter

sorghum

egg,

whole wheat flour (2 1/2 cups; 340 grams)

Raw sugar

Adjust oven rack to the middle middle position, preheat to 350&degF (175°C), and line two aluminum half sheet pans with parchment paper (not wax paper!).

Combine sugar, baking soda, cinnamon, gingers, vanilla, pepper, butter and molasses in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, then beat until fluffy, pale tan, and soft, about 5 minutes. Add egg and beat until smooth, 2 minutes more, pausing to scrape as needed. Resume mixing on low, sprinkle in flour, and continue until a soft dough is formed.

Divide into 48 level 1/2-ounce portions with a 1 tablespoon scoop. Roll smooth and round, tumble in a dish with raw or granulated sugar, and arrange on prepared sheet pans, leaving 2 inches in between. Do not flatten, these cookies will spread on their own.

Bake until puffed and chestnut brown, about 22 minutes. Cool directly on sheet pan 2 hours—prior to that, gingersnaps will not be crisp inside. Store leftovers in an airtight container up to 3 weeks at room temperature.

Easy Pumpkin Cheesecake with Pecan Pie Topping

gingersnap cookies

(8-ounce) blocks cream cheese, room temperature

brown sugar

eggs, room temperature

pumpkin

pecans

corn syrup (light

heavy cream

Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.

In a medium bowl, combine the crushed gingersnap cookies and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust across the bottom and partially up the sides.

In the bowl of a stand mixer (or with a bowl and hand mixer) beat the softened cream cheese until smooth. Add the sugar, and brown sugar and mix until well combined. Add the eggs and mix well. Add the pumpkin puree, vanilla, and pumpkin pie spice and mix to combine.

Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.

Bake for 50 to 60 minutes, or until the edges are set but the center still has a little jiggle to it. Turn off the heat, crack open the door to the oven, and allow the cheesecake to cool in the oven for about 1 hour. Remove from the oven and cool completely, then remove the outer ring of the springform. Refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).

To make the topping, preheat the oven to 325°F and spread the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or until just fragrant. In a medium saucepan, combine the butter, brown sugar, corn syrup, and heavy cream. Cook until bubbly, then stir in the toasted pecans, salt, and vanilla. Cool to room temperature and thick before pouring over the cooled cheesecake. Store tightly wrapped in the refrigerator for up to 5 days. Allow to come to room temperature for serving.

Soft Gingersnap Cookies

all-purpose flour

baking soda

unsalted butter, softened

Splenda® Monk Fruit Granulated Sweetener, plus 2 additional tablespoons for rolling cookies

molasses

In a medium bowl, combine flour, ginger, cinnamon, cloves, and salt. Set aside.

In large bowl, beat butter on low for 30 seconds. Gradually add 1 cup of the Splenda Monk Fruit Sweetener, beating until fluffy. Add eggs and molasses, beating well.

Stir dry ingredients into the wet ingredients until thoroughly combined.

Shape dough into 36 balls, and roll each ball into sweetener. Place each on a cookie sheet lined with parchment paper. Using your thumb, press each cookie down in the middle gently.

Bake for 7 minutes, until cookies browned along the edges. Cookies will not spread much. Remove and let cool. Enjoy!

This voluptuous eggnog-and-brandy pudding faithfully re-creates the taste of traditional holiday eggnog.

Eggnog Pudding

sweetened condensed milk

c. half-and-half

brandy

cornstarch

confectioners' sugar

<strong>Make the pudding:</strong> Fill a large bowl with ice water and set aside. Bring the sweetened condensed milk, 1 cup of the half-and-half, nutmeg, molasses, brandy, and salt to a simmer in a medium saucepan over medium heat. Stir occasionally to prevent burning. Remove from heat. Whisk the egg yolks and 1/4 cup half-and-half in a medium bowl until combined. Slowly add in 1/4 cup of the hot milk mixture to the egg mixture, while continuing to whisk, and set aside. Whisk the cornstarch and remaining half-and-half together in a medium bowl. Quickly whisk the cornstarch mixture into the hot milk mixture. Place the pan back on heat, increase to medium-high, and whisk constantly until it just boils. Remove from the heat and add the egg mixture, while stirring vigorously, to the hot milk mixture. Place the pan over medium-high heat and cook, stirring constantly, until the liquid just begins to simmer. Immediately remove from the heat and strain into a medium bowl. Cover with plastic wrap, placing the film directly on the hot pudding, and set in the ice bath to cool. Refrigerate.

<strong>Assemble the dessert:</strong> Crush 1 gingersnap and set aside. Combine the heavy cream and confectioners' sugar in a large bowl and beat to soft peaks. Alternate layers of cooled pudding, gingersnaps, and cream in six 6-ounce individual custard cups. Chill for at least one hour. Top with crushed cookies and serve.

All the flavor of your favorite gingerbread cookie, in bar form! These soft gingerbread cookie bars are quick to make---no refrigeration or rolling necessary!

Soft Gingerbread Cookie Bars

butter ((1 1/2 sticks))

egg (room temperature)

Tbsp. ginger

butter (room temperature)

milk

cream cheese (softened)

butter

Tbsp. milk

Preheat oven to 350 degrees.

Mix melted butter and sugar until smooth. Mix in egg and molasses.

Combine dry ingredients together in a separate bowl.

Add dry ingredients, 1 cup at a time, to the wet ingredients until completely mixed.

Transfer dough to a greased 9&quot;x13&quot; baking dish.

Sprinkle dough with small amount of flour to keep your hands from sticking as you press the dough into the pan. Continue to press until entire pan is evenly covered.

Bake at 350 degrees for 15-20 minutes.

Allow to cool completely.

While cookie bars cool, make frosting.

Beat frosting ingredients together until smooth. Add an additional teaspoon or so of milk if the frosting isn&#39;t the desired spreadable consistence that you are looking for.  Spread over cooled cookie bars. Add sprinkles if desired.

https://content.jwplatform.com/videos/2gjO9Pgi.mp4

gingerbread cookie bars.mp4

Soft &amp; Chewy Gingersnaps – Thick, soft, and chewy gingersnap cookies perfect for the holiday season! So delicious and ready to eat in just 30 minutes!

Soft and Chewy Gingersnaps

vanilla

flour

sugar (for rolling)

Preheat oven to 375.&nbsp;In a large bowl cream together brown sugar and butter until light and fluffy.

Add molasses, egg and vanilla and mix well. In another bowl combine flour, baking soda, ginger, salt, cinnamon, and cloves and whisk to combine. Gradually mix dry ingredients into wet ingredients, 1 cup at a time.&nbsp;

When flour mixture is completely incorporated and dough comes together, cover dough and chill 10 minutes. Place 1/4 cup sugar in a small bowl. Roll about two tablespoons of dough into a ball and roll in sugar. Place dough ball onto a lightly greased baking sheet and lightly press to flatten slightly.&nbsp;

Repeat with remaining dough, leaving about 2 inches between balls for spreading. Bake 9-10 minutes. Allow to cool 5 minutes on the baking sheet. Use a thin metal spatula to remove cookies from chest and allow to cool completely on a wire rack. Store in airtight container.

Super Delicious!! Gave them all away as Christmas presents. No more for us! So I will make another batch to keep. Made 23 cookies. I like that you get a lot of cookies with only one egg. Very simple to make. Hardest part was getting the molasses jar open! We Loved Them... Ho Ho Ho!!

We LOVED these.   I was drawn to the recipe because of the short chilling time.   I've already made these several times.  The flavor and texture are perfect.   Thank you for the recipe.

“Soft and chewy ginger snap” is an oxymoron! It’s not a ginger SNAP if it’s soft and chewy, it’s gingerbread. The clue is in the ‘snap’. 

That said, these are very nice!

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