Nov 26

Chocolate Chip Pumpkin Gingerbread Cookies

I’ve wanted to dye my hair red for like an entire year now.

Not like red-red, but an auburn(y)-honey color.

But I haven’t.  Mainly because I tend to wimp out every single time I get remotely close to actually calling the hair place to make an appointment.  I can always think of some excuse to not do it.

I’m all like I’ll do it after I’m a bridesmaid in that wedding.  Because another bridesmaid already has gorgeous red hair (that’s natural) and how you gonna have two bridesmaids with red hair.  But it’s a holiday wedding so maybe all the bridesmaids should dye their hair red.  Yes, that’d be festive.  I vote for that.

And other times I’m all like it’s fun to have hair that’s never been dyed.  Because you know, being natural is all trendy and what not.  But who really cares if I have virgin hair? Umm no one.  Everyone couldn’t care less.  It’s hair.  It’ll grow back.

And then all those motivational calendar are telling me “you’ll regret the things you don’t do more than the things you did do.”

And that most definitely applies to hair.

So now imma thinking I should just do it.  Before Christmas it’s happening.  Because really, why in the world not?

In my transition to all things ginger, I made gingerbread cookies.

Pumpkin Gingerbread Cookies

makes 12 cookies

1 cup + 1 Tbsp oats (I used quick oats)
1/3 cup pecans, raw
1/4 cup brown sugar
1 tsp ginger, ground
1/2 tsp cinnamon
1/2 tsp cloves, ground
1 tsp baking powder
1/2 tsp salt
1/3 cup pumpkin puree
2 Tbsp molasses
1 flax egg (1 Tbsp flaxseed + 2 Tbsp almond milk)
2 Tbsp dark chocolate chips

Preheat oven to 350F.  Combine ground flaxseed and almond milk and allow the mixture to thicken for 5 minutes to create you ‘egg.’ Meanwhile, combine oats, pecans, brown sugar, ginger, cinnamon, cloves, baking powder, and salt in the bowl of a food processor/coffee grinder.  Process until all ingredients are ground into a flour.  Pour dry ingredients into a large bowl and set aside.  In a separate smaller bowl, combine the pumpkin puree, molasses, and flax egg. Pour the wet ingredients in the dry ingredients and combine until a dough is formed. Stir in chocolate chips.  Roll dough into 12 balls and bake for 15-18 minutes. Cool on a baking rack before stuffing into your face.

18 comments on “Chocolate Chip Pumpkin Gingerbread Cookies”

  1. YUUUUUM, I love pumpkin and ginger so this sounds great!!! I’m going to be posting a recipe for GF gingerbread pancakes this week!!

  2. If you don’t like the red hair, you can always dye it Bozo red and get green tinsel and just tell everyone you’re “being festive”. Also, those cookies look delicious! :)

  3. Mmm those cookies sound perfect!!! I vote you should totally go red! I’ve had natural, long blonde hair my whole life but I bit the bullet and dyed it red in may -I loved it and went even brighter next time! Note though- i have my hairdresser dye it like highlights (just with a lot, and then let the color bleed into the rest of the hair when washing the dye) which made it so its still red, but it fades and grows out less noticeably- I dyed it Ariel red in August and its now a pretty red-brown that’s more natural looking. Pretty both ways and no ugly roots!!

    • I’m gonna do it! And I love that highlight idea! I was worried dyed hair might be a little too high maintenance for me, but a ton of highlights sounds like the way to go:) Thank you:))

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  5. I am ADDICTED to pumpkin! I even found whole ones at my farmers’ market (yay Montréal) so I get to lug them home and make things… Vegan pumpkin nachos? yes…

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