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!
- 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
- In a large bowl, whisk together the flour, baking soda, spices and salt. Set aside.
- 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.
- 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.
- 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.
- 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