Paleo Pumpkin Ginger Molasses Cookies

Fall is in the air.  Well, not really here in Florida, but I am sure it is everywhere else.  With Fall comes the rapid increase in pumpkin consumption.  I became inspired to create these cookies when I heard someone at my boys' school say "pumpkin molasses" cookies.  I realized that I had to crack that code in a grain free form.  The result is a cookie that is fabulously crispy and chewy straight from the oven, but wait a day, and they become deliciously soft.  I added a nice bit of crystallized ginger to my batch.  I just love the texture and spice that it adds.  You could easily skip this though if you would prefer.  

Paleo Pumpkin Ginger Molasses Cookies

1/2 cup ghee or butter, softened
1/2 cup coconut/maple sugar
1 egg
1/4 cup molasses (yacon syrup would also work)
1/2 cup pumpkin puree (canned or homemade)
2 tsp vanilla extract
2 cups almond flour
1/4 cup arrowroot
2 tbsp coconut flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp cream of tartar
2 tsp cinnamon
2 tsp ginger
1/4 cup crystallized ginger, diced fine (optional)
coconut/maple sugar (for rolling dough in)


Cream ghee/butter and sugar in a large bowl until light in color and fluffy.  Add egg, molasses, pumpkin and vanilla.  Mix until well combined.  Add remaining ingredients (except crystallized ginger).  Mix until well combined.  Gently mix in crystallized ginger.  Cover bowl and refrigerate for at least one hour.  Preheat oven to 350 and line cookie sheets with parchment paper.  Scoop tablespoon size balls of dough and roll in the sugar.  Place 2 inches apart on cookie sheet.  Lightly press on each ball to flatten.  Bake for 12-15 minutes.  Remove from oven and allow to cool on sheet for 3 minutes.  Cool completely on cooling racks.  Serve and enjoy!