Food Rush Cookie Recipes: Gingerbread and Pumpkin Chocolate Chip

After the Food Rush Cookie episode, so many people are Tweeting and emailing about the recipes I used during the competitions. Without further adieu here are the recipes for both the Gingerbread and Pumpkin Chocolate Chip Cookies.

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Granny's Uber Gingerbread Sandwich Cookies

Sweet and Christmas spicy gingerbread cookies. Perfect for decorative sugar, cookie sandwiches, and gingerbread people.

Servings 8 dozen

Author The Pastry Prophet

Ingredients

• 1/2 cup light brown sugar packed
• 3/4 cup molasses
• 2 eggs
• 1/2 cup butter softened
• 1 & 1/2 teaspoons baking soda
• 1/2 tsp salt
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 4-5 cups AP flour  You may need more or less depending on how moist your dry your dough is.

Recipe Notes

1. For gingerbread men, in a large bowl beat sugar, molasses, eggs, and butter at low speed.
2. Add the spices and baking soda to 3 cups of flour until mixed.
   Scrape with a rubber spatula.
   Increase the speed to medium and beat for 2 minutes.
3. With a wooden spoon stir in 4 to 5 cups of flour to make a stiff dough. You may need more or less depending on how moist your dry your dough is.

    Divide the dough in half and wrap in plastic wrap.
    Use immediately or refrigerate for up to 2 days.

4. Roll dough out to 1/8 inch thickness.
5. Cut out the men and place on greased cookie sheet.
6. Preheat oven to 350 degrees.
7. Bake for 12 minutes or bake until the edges are firm.
8. Loosen cookies and remove to a wire rack to cool.

 

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Pumpkin Chocolate Chip Cookies

The fantastic taste of pumpkins made into a Christmas cookies 

Servings 4 dozen

Author The Pastry Prophet

Ingredients

• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1/4 cup butter, unsalted room temperature
• 1 egg
• 1/2 tsp vanilla
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2-1/4 cups AP flour
• 1/3 cup pumpkin puree
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 cup pecans toasted and chopped
• 1/4 cup milk chocolate morsels
• 1/4 cup white chocolate morsels
• 1/4 cup semi sweet morsels
• caramel sauce recipe below

Recipe Notes

1. Cream together the sugars and butter until smooth.2. Add the vanilla, egg and pumpkin puree and blend until combined.
2. Sift together the dry ingredients and add to the mixture until incorporated.
3. Stir in the pecans and chocolate chips.
4. On a parchment-lined baking sheet in a 350-degree oven bake the cookies for 10-12 minutes.
5. Remove to a rack and cool.