Pumpkin Gingersnaps

I KNOW. I said I was done with the pumpkin goodies, but obviously, I lied.

But there are good lies that really don’t count. Like when someone lies to you and tells you to be at a random place for a random reason and it turns out there’s actually a surprise party in your honor. That’s a good lie. This is just like that. Or something. Either way, it’s good. I promise.

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I mean, what possible bad thing could come from any recipe that involves molasses and pumpkin? Only good things. Very good things… Like these cookies. They’re soft, yet slightly chewy. They’re sweet, but with a spicy ginger kick. And lastly, there’s a hint of pumpkin goodness in there. Seriously… Only good things. Also, they taste really good with a big cup of coffee. Trust me – I know from multiple first-hand experiences. Cookies for breakfast, FTW.

Pumpkin Gingersnaps

from Two Peas & Their Pod

Ingredients:

  • 1/2 c. butter, room temperature
  • 1 c. granulated sugar, plus more for rolling
  • 1/2 c. pure pumpkin
  • 1/4 c. molasses
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 1/3 c. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1/2 tsp. salt

Don’t make my mistake and pre-heat the oven automatically as soon as you start the recipe. The dough needs to chill for at least an hour, so hold your horses.

In the bowl of a stand mixer, cream butter and sugar together until smooth. Add the pumpkin, molasses, egg, and vanilla extract and continue to mix until well combined.

In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients slowly and mix until combined. Chill the dough in the refrigerator for at least an hour. The dough can be chilled for 2-3 days.

After the dough is chill, now you can preheat oven to 350° F. Line a baking sheet with parchment paper, and pour about 1/4 c. sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated. Place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked at the edges. The centers of the cookies will still be soft. Let cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

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2 thoughts on “Pumpkin Gingersnaps

  1. I bet these smelled AMAZING when they were baking. There’s just something about fall-winter type baking smells that makes the cold worthwhile. At least in my opinion. :)

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