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Pumpkin Gingerbread Cookie Bats for Halloween
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

A little autumnal twist on my regular gingerbread recipe: PUMPKIN! Added veg, who doesn't like that??

Course: Dessert, Snack
Cuisine: American, European
Keyword: gingerbread
Ingredients
  • 350 g all purpose flour
  • 65 g salted butter room temperature
  • 65 g pumpkin cubed and roasted with maple syrup
  • 7 tbsp maple syrup 5 tbsp for the dough and 2 tbsp for roasting the pumpkin
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 175 g soft brown sugar
  • 1 small or medium egg beaten
  • Red candy pieces for eyes
Instructions
  1. Roast the maple syrup covered pumpkin pieces for about 40 minutes on 180 Celsius. Then add them to the food processor.

    Preheat oven to 180 Celcius. Line two baking trays with baking paper.

    Gingerbread Bats
  2. Also add the flour, the bicarbonate of soda and the butter. Give it a whizz, until they are combined well. Stir the sugar in.

    Gingerbread Bats
  3. Beat the add and mix it with 5 tablespoons of maple syrup. Add this mixture to the food processor along withe the ginger and the cinnamon. Work it with your food processor until the your smooth and soft dough is formed. Add some more flour if you find it too soft.

    Gingerbread Bats
  4. Roll the dough out to about half a cm to a cm thickness depending how you like your gingerbread.

    Using a cookie cutter cut out the cookies and place them on the baking tray.

    Bake them for 8 to 10 minutes if the shapes are small and 10 to 15 minutes if they are larger. 

    Let them cool before eating.