Gingerbread Simple Syrup

This syrup is perfect for flavoring drinks or soaking cakes.

Gingerbread Simple Syrup

Ingredients

  • 2 c. brown sugar, packed
  • 2 c. water
  • 1/2 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 1 clove
  • 1 tbs. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cardamom
  • 1/16 tsp. ground mace
  • 1/4 tsp. ground black pepper

Combine ingredients in a sauce pan. Heat over medium heat. Stir frequently and cook until sugar is dissolved. Remove from heat and allow syrup to cool completely before using.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

This cake has brown butter, toasted pecans, and mini chocolate chips.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

Ingredients

For the Cake

  • 1 c. dark brown sugar, packed
  • 1/2 c. salted butter, browned and cooled
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 15 oz. pumpkin puree
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 2 c. all-purpose flour
  • 3/4 c. toasted pecans
  • 1/2 c. mini semi-sweet chocolate chips

For the Frosting

  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 c. crunchy Biscoff cookie butter
  • 1/4 c. powdered sugar, sifted (optional, if you want a sweeter frosting)

Yields Approximately 24 slices

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Beat the brown butter and brown sugar together. Scrape the bowl, then add the eggs and beat until the mixture is light and fluffy. Add the vanilla and mix to combine.

In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, ginger, and flour. In two alternating additions, add the flour mixture and pumpkin puree, scraping after each addition.

Fold in the pecans and chocolate chips. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Cool cake before frosting.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

For the Frosting

Beat the cream cheese until light and fluffy. Add the vanilla, Biscoff spread, and powdered sugar and beat to combine. Spread over cooled cake and refrigerate until serving.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

Date Gingersnaps

These are a two-bite cookie with a different kind of sweetness from the dates.

Date Gingersnaps

Ingredients

  • 1/2 c unsalted butter, softened
  • 1/2 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 c. date molasses
  • 1 tsp. vanilla extract
  • 1 tsp. orange zest
  • 1/4 c. orange juice
  • 1 tsp. ginger paste
  • 3 c. All-Purpose flour
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground star anise
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground white pepper
  • 1 tsp. Kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. pitted medjool dates, diced
  • 1 c. milk chocolate chips
  • 3/4 c. turbinado sugar

Yields Approximately 60 small cookies using 1 tablespoon-sized scoops.

Date Gingersnap Dough

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar until light and fluffy. Scrape the bowl. Add eggs and beat until combined, scraping bowl after. Add date molasses, vanilla extract, orange zest, orange juice, and ginger paste. Mix until combined, then scrape the bowl.

In a small bowl, stir together the flour, ground ginger, ground cinnamon, ground star anise, ground nutmeg ground white pepper, kosher salt, baking powder, and baking soda. Add flour mixture to dough a little at a time, scraping after each addition. Add diced dates and chocolate chips, mixing until just combined.

Roll each dough ball in turbinado sugar and the place dough on parchment paper lined baking sheet. Bake for 10-13 minutes, until cookies are golden brown and slightly firm to the touch.

Pomegranate Gingersnaps

These bake up soft and have a little crunch from the turbinado sugar the cookies are rolled in.

Pomegranate Gingersnaps

Ingredients

  • 1/2 c. unsalted butter, softened
  • 1/2 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/2 c. pomegranate molasses
  • 2 c. All-Purpose flour
  • 1 tsp. Kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1 c. pomegranate arils

Sugar Mixture

  • 1/2 c. turbinado sugar
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cardamom

Yields Approximately 18 large cookies using 2 tablespoon-sized scoops.

Preheat oven to 350 degrees Fahrenheit. Cream together butter and brown sugar until mixture is light and fluffy. Scrape the bowl, then add vanilla extract and eggs. Beat until mixture is combined. Next, add pomegranate molasses, mix until combined. Scrape the bowl. In a small bowl, stir together the flour, salt, baking soda, baking powder, ginger, and cardamom. Add flour mixture, a little at a time, scraping the bowl after each addition. Add pomegranate arils and mix until just combined.

In another small bowl, mix together the turbinado sugar, ginger, and cardamom. Roll dough balls in sugar mixture and then place on a parchment paper lined baking sheet. Bake for 13-15 minutes until golden brown and the cookies feel a little firm to the touch.

Pomegranate Gingersnap Dough