How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Gingerbread House Cookie

After you shape and bake these gingerbread house cookies, gather your kids and an assortment of candies for a cookie decorating party.

3.5 by 6 people
Rate me!
  • Yields: 12 cookies
  • Prep: 35 mins
  • Chill: 3 hrs
  • Bake: 7 mins 375°F

Gingerbread House Cookie



  1. In a very large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl.
  2. Beat in molasses, eggs, and vinegar until combined. Beat in as much flour as you can with mixer. Stir in remaining flour. Divide dough in thirds. Cover; chill 3 hours.
  3. Cut a 16x12-inch piece parchment paper in half crosswise. Place one of parchment halves on pastry cloth. Sprinkle parchment with flour.
  4. Divide each piece of dough in half (you should have six). Place one piece of dough on parchment; roll to 1/8-inch thick. Using 8x5-1/2-inch cutter, cut into shape. Remove scraps; set aside. Lift dough and parchment; place on cookie sheet.
  5. Bake in 375 degree F oven 7 to 9 minutes or until edges are browned. Slide cookie and parchment onto rack. Cool. Repeat with remaining dough and parchment, gathering cookie scraps together and rerolling.
  6. When cool enough to handle, peel cookies from parchment paper. Decorate using frosting to attach candies. Makes 12 cookies.

Nutrition Facts (Gingerbread House Cookie)

    Per serving:
  • 474 kcal cal.,
  • 18 g fat
  • (5 g sat. fat,
  • 35 mg chol.,
  • 194 mg sodium,
  • 72 g carb.,
  • 1 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...