Ginger Cookie

Our version of a gingerbread cookie. It’s soft, fluffy & contains no milk, eggs, or butter.*

makes ~15 cookies


140 g olive oil

225 g sugar 

140 g pumpkin purée, canned

85 g molasses 

30 g ginger purée or grated ginger, squeezed dry

450 g AP flour 

55 g cornmeal 

1 Tbsp cocoa powder

½ Tbsp ginger, ground

½ Tbsp cinnamon, ground

¾ tsp clove, ground

¾ tsp salt

¾ tsp baking soda

½ Tbsp baking powder



  1. Preheat oven to 350F. 
  2. In a stand mixer using a paddle mix the oil, sugar, pumpkin purée, molasses, and ginger purée. 
  3. Combine the dry ingredients in a separate bowl, then add to the wet mixture & stir until evenly combined.
  4. Line a 9x13 sheet pan with plastic wrap and press dough evenly into each pan. Cover with plastic wrap and chill for at least 4 hrs. 
  5. Using the rim of a drinking glass, cut circular cookies & place on a parchment paper line baking sheet.
  6. Bake for 10-12 minutes. They won’t look completely done, but they will still cook a bit once out of the oven. Careful not to over bake, these dry out easily. 


*Don’t be intimidated by the use of grams. Scales are actually the easiest (& best) way to bake. You can buy yourself one for $15 bucks and watch a whole world of baking open up to you. 

ideas / variations

  • Press raw or candied cashew pieces into the top before baking. 
  • Use your favorite cookie cut out (we like clouds or hearts!) to make them more festive.