Pumpkin Gingersnap Cookies
Yield: 3 dozen cookies
  • 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
  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.
Recipe by Spoonful of Flour at http://www.spoonfulofflour.com/2014/09/pumpkin-gingersnaps.html