Iowa Girl Eats · by Kristin Porter★ 4.5 (21)
Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
NUTRITION · PER SERVING28M COOK
CAL 4%·PRO 1%
CARBS 14G71% OF CAL
1G FIBER8G SUGAR5G OTHER
FAT 3G34% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, chewy pumpkin gingersnap chocolate chip cookies with fall spices and dairy-free butter. Perfectly sweet and packed with seasonal flavors.
dessertamericanbaked good🥣 mixer🍪 sheet pan🔥 ovendairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 60- 1/2 cup butter or vegan butter (softened to room temperature)
- 1-3/4 cups sugar (divided)
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 egg
- 2-1/3 cups gluten free baking flour blend WITH binder (see notes)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 4-1/2 teaspoons ground ginger (divided)
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup dark chocolate chips (Enjoy Life recommended)
At a glance
PER SERVING · TIME 28M
CAL 4%·PRO 1%
CARBS 14G71% OF CAL
1G FIBER8G SUGAR5G OTHER
FAT 3G34% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8m
- Sodium
- 73mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 49mg
- Calcium
- 7mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.