Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Pumpkin Gingerbread Swirls
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- Level: Intermediate
- Total: 3 hr (includes freezing, chilling and cooling time)
- Active: 1 hr
- Yield: about 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 144
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 82 mg
Pumpkin and gingerbread, two favorite holiday flavors, come together in these soft and fluffy swirled cookies with a delectable crisp edge. Inspired by snickerdoodles, these slice-and-bake treats are rolled in pumpkin spice sugar just before baking, resulting in a sweetly spiced finish.
- Level: Intermediate
- Total: 3 hr (includes freezing, chilling and cooling time)
- Active: 1 hr
- Yield: about 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 144
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 82 mg
Ingredients
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Directions
- Spray four 12-by-16-inch sheets of parchment with nonstick spray; set aside.
- Whisk the salt, baking soda, cream of tartar, 1 1/4 cups of the flour and 1/2 teaspoon of the pumpkin pie spice in a medium bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium speed until smooth. Beat in the egg until smooth, then beat in the pumpkin purée and vanilla. Beat in the dry ingredients on low until just combined. Scrape the bottom and sides of the bowl with a rubber spatula to evenly mix. Transfer 1 cup of the dough (the consistency will look loose) to the center of one of the greased parchment sheets; set aside.
- Beat the molasses and remaining 1/2 cup flour into the remaining dough in the bowl on low speed until just combined. Scrape the bottom and sides of the bowl again. Transfer the molasses dough to the center of a second greased parchment sheet. Cover each piece of dough with one of the remaining greased parchment sheets, greased side touching the dough. Roll each dough piece into a 12-by-11-inch rectangle about 1/4-inch thick; if the dough becomes creased at all during rolling, peel away the parchment, then place back over the dough and smooth using your hand or the rolling pin. Transfer both sheets to a baking sheet; stacking them is okay. Refrigerate until very cold and firm, about 30 minutes.
- Remove the top sheet of parchment from both sheets of dough. Lay the light orange dough on top of the brown and peel the parchment off the orange dough. Roll up the stacked dough starting from a short side, making sure to gently press so there are no air bubbles inside the log. The dough will be sticky, so use a greased plastic bowl scraper if needed to help release the brown dough from the parchment. Working quickly, pick up the log and rotate it 90 degrees so it’s parallel to a long side of the parchment. Roll up the dough in the parchment to cover and use your hands to gently roll the log to about 14 inches long and 1 1/2 inches in diameter. Freeze the parchment-wrapped log on a flat surface if possible until solid and cold, about 1 hour.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment and set aside.
- Stir the granulated sugar and remaining 1/2 teaspoon pumpkin pie spice in a small bowl until evenly distributed; set aside.
- Trim 1/2 inch off the dough log on both ends using a sharp knife, then cut the log into 1/4-inch-thick slices. Gently toss each slice individually in the pumpkin-spiced sugar until evenly coated; it will look like the swirl has disappeared, but it will appear after baking. Place the slices on the prepared baking sheets, leaving 2 inches between cookies (see Cook’s Note). Refrigerate one of the baking sheets until needed.
- Bake the remaining 2 sheets of cookies, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies spread and are puffed in the center with light golden edges, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. Bake the remaining sheet of cookies.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If any of the cookie slices aren’t quite round after cutting them, gently shape them into rounds on the baking sheet before baking.
