Pumpkin Gingersnap Cookies
Pumpkin gingersnap cookies have everything you love about gingersnaps, the rich and fragrant spicy flavor, the pretty crinkles and cracks along the tops of the cookies, all with the wonderful pairing of our favorite fall addition, pumpkin.
Servings: 36
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup butter softened to room temperature
- 3/4 cup brown sugar packed
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tablespoon molasses
- 1/2 cup canned pumpkin puree
Cinnamon sugar for rolling
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
Instructions
- In a medium sized bowl, stir together the flour, baking soda, salt, cinnamon, ginger, and allspice. Set aside.
- In another bowl, whip the butter with an electric mixer until it is light and fluffy. Add the brown and white sugar and beat until it is smooth. Add in the remaining egg, vanilla, molasses and pumpkin and mix until well blended.
- Add the dry ingredients in and mix well. Cover and chill in the refrigerator for at least 4 hours or overnight.
- When you are ready to bake, preheat the oven to 350 degrees and prepare a cookie sheet with a silicone baking mat or parchment paper. Prepare the cinnamon sugar. Roll the cookie dough into 1.5 inch balls and then roll the balls in the cinnamon sugar to coat. Place the cookies 2 inches apart on the baking sheet and bake for 9-11 minutes. Allow the cookies to sit for 2-3 minutes on the baking sheet before removing to a wire rack.
Notes
For a crisper gingersnap, bake 11-13 minutes.
Store in an airtight container.
Nutrition
Serving: 36Servings