I thought these pumpkin blondies turned out very tasty! They’re a little softer than a normal blondie, cause of the pumpkin, but they make up for this (not unpleasant) attribute with taste. I spiced them with cinnamon, nutmeg, and allspice, and I added chocolate-covered-ginger, which contributed a lovely chewy little bite. I added a handful of chocolate chips, too, because you can never have enough chocolate!
Back in the days of my chocolate covered ginger craze, he suggested this combination – cinnamon buns with chocolate covered ginger baked right in. It seemed almost too good to make! Almost but not quite! It’s a really really good combination. A comforting cheerer upper, for sure.
These might not be the most colorful cookies on your holiday tray, but they’ll be among the most flavorful! Spicy oatmeal cookies are crispy on the outside, soft and chewy on the inside, and contain the irresistible surprise of chocolate-covered ginger! There’s just something cheerfully salubrious about them, as well. I’m sure I’ve read somewhere that chocolate and oatmeal are natural anti-depressants. Ginger is good for everything. Molasses has lots of iron. So grab yourself a plate of these, a bottle of red wine and a big warm blanket, and head into hibernation for the winter!
I liked to half-dip them in melted dark chocolate. Because more chocolate is always better, they look pretty, and they reminded me of chocolate covered hob nobs, which is surely the most comforting cookie on the planet! They’re good without that extra touch, though, if you’re not in the mood to play with melted chocolate.