Hello, Fall! {Pumpkin Cake Bites}

3 Oct

All of a sudden, it really started looking and feeling like fall out there!  Everywhere I look, there are colorful scarves and boots over jeans as if everyone is on their way to a fancy equestrian event somewhere!  It made me reflect a little bit on why those first few days of fall feel so amazing.  In the south, part of it surely is just the break from heat and humidity.  But it’s also that crispness of the air that feels like possibility and new beginnings.  It feels like sharpened pencils and back-to-school shopping and that nervous anticipation of the first day of school.  It’s changing leaves and football season and knowing that the warmth of family that comes with the holidays is right around the corner.

Of course, another thing that fall means is endless opportunities to put pumpkin in things!  I decided to try a recipe for pumpkin gingersnaps from a new blog {new to me, that is} called Sugar Plum Blog.  I ended up really liking these cookies, but not for the reasons I thought I would.  I was expecting a gingersnap, but ended up with more of a yummy pumpkin cake bite {hence the name of this post}.  They were soft and pumpkin-y, and I really like the added crunch of the walnuts; but the ginger and molasses didn’t really come through for me as much as I was hoping it would. Regardless, they were quite delicious, and my brother-in-law, who described them as comforting little pillows, seemed to especially enjoy them.  Here’s the original recipe {with my notes} and a quick picture!

{Pumpkin Cake Bites}

makes about 25 small cookies

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice {homemade pumpkin pie spice recipe over at My Baking Addiction if you don’t have this on-hand}
  • 1 teaspoon ground ginger
  • 1/4 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup canned pumpkin puree
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup finely chopped walnuts, toasted

In a medium mixing bowl, sift together flour, baking soda, salt, pumpkin pie spice, and ginger.  In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, and pumpkin until creamy – about 1-2 minutes.  Beat in molasses, vanilla and egg until well combined. Reduce mixer speed to low and beat in flour mixture until combined – about 1-2 minutes.  Mix in walnuts until combined.

Chill dough in freezer or refrigerator for 30 minutes until cold and firm {if you rush this step, the dough will be much stickier and harder to work with}.  {Pre-heat the oven to 350F while the dough is chilling}.  Roll dough into small balls, place on cookie sheets, and bake 10 minutes or until puffed and golden-brown on the bottoms.

We enjoyed these little guys with homemade chocolate-espresso ice cream after a dinner of roasted cornish hens and red potatoes.  Yay for fall!


One Response to “Hello, Fall! {Pumpkin Cake Bites}”


  1. Pretty Packages {DIY Favor Boxes} « wedding withdrawal - November 1, 2011

    […] limitless designs.  Here’s an example of a box I made using scrapbook paper and filled with pumpkin bites for a friend’s […]

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