Pumpkin Gingersnap Cookies Recipe
I’ve been keeping an eye out for pumpkin recipes lately and this one definitely caught my attention. If you are a fan of molasses cookies (like I am), you should definitely try this version. There is just a subtle pumpkin flavor added into the delicious molasses and spices. They are soft, chewy, and flavorful. Make the dough in advance, so it can chill. Then just bake them up whenever you want a treat over the next few days. A perfect fall cookie!
Pumpkin Gingersnap Cookies
- ½ c butter, room temperature (Butter Coupons)
- 1 c sugar, plus more for rolling the cookies (Sugar Coupons)
- ½ c pure pumpkin
- ¼ c molasses (Molasses Coupons)
- 1 large egg (Egg Coupons)
- 1 tsp vanilla extract
- 2 ⅓ c all-purpose flour (Flour Coupons)
- 2 tsp baking soda (Baking Soda Coupons)
- 2 tsp cinnamon (McCormick Coupons)
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp salt (Salt Coupons)
In a large bowl, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg,
and vanilla extract, mix until well combined.
In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until
combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a
small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches
apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies
cool on the baking sheet for a 2-3 minutes, then transfer to a wire rack to cool completely.
Recipe from Two Peas and Their Pod