Ginger Cookies

The start of October and the crisp, cool weather inspired me to bake an autuminal snack-of-the-week. Since I was FINALLY able to get my hands on some canned pumpkin, I decided to try the ginger cookies from Jessica Seinfield's Double Delicious cookbook.

I'm happy to report that I had zero issues with this recipe. Unlike several of the other baked goods in her two books, the cook time was spot-on and I didn't have any problem with the Whole Wheat vs All-Purpose flour ratio. I literally followed the recipe and made cookies that perfectly matched the book photography and tasted delicious. Victory!

Two tips: One - They did spread out a little as they baked, so use a smaller scoop to avoid giant cookies. Two -  These cookies are deliciously soft! While that's good for the first few days, after a few days in a ziploc bag they started to stick together in an unflattering way. Keeping them in the refrigerator helps.