Pumpkin Gingersnap Cookies
The perfect combination of pumpkin and spices in a chewy, sugar-crusted cookie
Servings 3 dozen
Ingredients
- 1/2 c. butter, softened
- 1 c. sugar (plus more for rolling the cookies)
- 1/2 c. pure pumpkin puree (not pumpkin pie filling)
- 1/4 c. molasses
- 1 egg
- 1 tsp. vanilla extract
- 2 1/3 c. flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp salt
Instructions
- In a large bowl, cream the butter and sugar together. Then add the pumpkin, egg, molasses and vanilla and mix until well combined.
- In a medium bowl, whisk the flour, soda, spices and salt together. Add the dry ingredients to the wet ingredients and stir until combined. Refrigerate for at least an hour. (The dough can be chilled for 2-3 days.)
- Preheat the oven to 350 degrees. Line the baking sheet with a silpat, parchment paper or a light coat of cooking spray. I personally prefer using a silpat because it prevents the bottoms from getting overdone and makes removal super easy.
- Pour some sugar into a small bowl. (I used about 1/4-1/3 cup.) Using a spoon, scoop about a tablespoon of dough and roll it into a ball. Drop it in the sugar and roll it around until coated. Place on baking sheet about 2 inches apart.
- Bake for 10-12 minutes, or until cookies look cracked and set on the edges. Remove from oven and let cookies cool on pan for 2-3 minutes, as they will be very soft. Transfer to wire rack to cool completely.
Notes
I put my dough back in the fridge in between batches to keep it from getting too warm and spreading too much while baking. It also creates more soft, dome-top cookies. If you like your cookies more flat, then keeping it out of the fridge in between batches will allow them to spread out more during baking and will produce a slightly more crisp cookie. It's simply a preference, but either way is delicious!