Some things are just meant to be together… you know, like peas and carrots? I believe in fate. Sweet pumpkin spice flavors and ginger come together in these delicious Kahlùa Pumpkin Gingersnap Cookies.
I’ve recently been on the pumpkin bandwagon, loving everything “pumpkin” that I see online. I can’t help it.
I was literally just getting prepared to make a recipe for Pumpkin Gingersnap Cookies that I stumbled upon while visiting one of my favorite food blogs.
Then the delivery guy shows up with a glorious box containing Kahlúa’s newest Pumpkin Spice Liqueur.
Gosh don’t I love that man… I think he might have sensed my admiration, but it was really about what was in the box he was carrying. Sorry, Mr. Delivery Guy. You were kinda cute, though.
Y’all know where I’m going with this… I’m getting ready to work on a big project for Kahlúa mixin’ up some awesome cocktails. To say I’m excited is an understatement!
Back to the cookies: Coincidence that my bottle of Kahlúa Pumpkin Spice should arrive right before baking my cookies?
I think not. Like I said earlier: I believe in fate.
These cookies scream all that is about fall and pumpkin season. They’re soft and chewy on the inside, and just a tad crispy on the outside. Perfect for dunking in a big glass of milk.
One thing to note is that you can work with the batter much better if you refrigerate it for a few hours before forming the “balls” for the cookies. I cheated and placed my bowl of batter in the freezer for about 20 minutes, that worked just fine.
You’ll place the cookie balls on parchment paper and flatten them with the bottom of a glass dipped in water.
They bake up so perfectly and the taste is… well, phenomenal.
Disclosure: I was not compensated for this post. Product was provided to me for an upcoming sponsored collaboration with Kahlúa.Print