Pumpkin Gingersnaps

Gingersnaps just SCREAM Holiday to me! Now don’t get me wrong, I love good Gingersnaps all year round (and wish that I had better luck creating my own snappy-gingersnap). But there is just something amazing about a molassesy, gingery cookie in the winter which makes my heart sing!

These cookies have just the right (not overwhelming at all) bit of pumpkin flavor so don’t pass them up just because it is after Thanksgiving and you feel like it is too late to enjoy pumpkin or something silly like that. As a side note here, it is never too late to enjoy pumpkin & these cookies will be loved/devoured by all that you serve it to!

I have been having some cookie issues (they always stick [even with parchment], they bake too flat, they just don’t cook right, etc) BUT these cookies were amazing and not even this cookie-impaired blogger could mess them up!


Pumpkin Gingersnaps
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 dozen
Ingredients
  • ½ cup of butter, at room temperature
  • 1 cup granulated sugar, plus more for rolling the cookies
  • ½ cup of pure pumpkin (canned pumpkin)
  • ¼ cup of molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
Instructions
  1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
  2. 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. BONUS: the dough can be chilled for 2-3 days.
  3. 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 slightly longer), 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 after removing them from the oven, then transfer to a wire rack to cool completely.

From the always amazing Two Peas & Their Pod

And I leave you with this, Today’s Question of the Day… What flavors do you ONLY enjoy at certain times of year because you have a “thing” that they are “seasonal”?

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  1. Pingback: Pumpkin Maple Rolls « A Jew Broad Cooks