Pumpkin Gingersnap Cookies

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Now that fall is here we are officially in the midst of pumpkin season. So last weekend I opened a big can of pumpkin and made these pumpkin gingersnap cookies. For the longest time I never liked gingersnap cookies. After a few too many crunchy gingersnap cookies, I convinced myself that they just weren’t my thing. This went on for years until I realized that not all gingersnap cookies are hard and crunchy.

These pumpkin gingersnap cookies are perfectly soft and chewy. They are also rolled in sugar for a little extra sweetness, which is a great contrast to the molasses and warm fall spices in the cookies. These pumpkin gingersnap cookies are so good that I have made them twice in the past week. They are so good that I actually stopped watching Breaking Bad for an hour to make them. I know I jumped on the Breaking Bad bandwagon way late but it is so good. It has hooked me in like no television show has ever hooked me in before. Usually I am all about spending my free time in the kitchen but lately it has been spent watching Breaking Bad. I am going to be so sad when it is over! Luckily I found the time to make these pumpkin gingersnap cookies because not only are they a wonderful fall cookie but they are also a great snack for four hour Breaking Bad marathons! 

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3.7 from 3 reviews
Pumpkin Gingersnap Cookies
 
Yield: 3 dozen cookies
Ingredients
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar, plus more for rolling the cookies
  • ½ cup pumpkin puree
  • ¼ cup molasses
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 2⅓ cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1½ tsp ground ginger
  • 1 tsp ground cloves
  • ½ tsp salt
Instructions
  1. In a large bowl, whisk together the flour, baking soda, spices and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy, about 2-3 minutes. Add the pumpkin, molasses, egg and vanilla extract. Continue beating until fully combined.
  3. Add the dry ingredients to the wet ingredients. Mix until just combined. Cover the bowl with aluminum foil and refrigerate the dough for at least 1 hour.
  4. When your are ready to bake the cookies, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Place sugar in a shallow bowl.
  5. Roll tablespoon-sized balls of cookie dough into the bowl of sugar and then place on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes or until cookies are cracked on top and the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Source: Recipe from Two Peas and Their Pod

Comments

  1. says

    That is so me! I didn’t like how hard and crunchy gingersnaps were and have pretty much avoided them to this day. I cannot wait to try your recipe Meghan, they look so soft and chewy with the perfect amount of spices. Haha, I need these for some screen time marathons as well :) Pinning!

  2. says

    I only recently (last year) came to love gingersnap cookies. . for the same reason you said. . but then I had my first homemade batch and there’s no turning back. . perfectly soft and chewy and delicious!! I bet these pumpkin gingersnaps are amazing!!! Seriously can’t wait to make these. . yum and looks so good!!

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