Pumpkin Gingersnap Cookies
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Apparently I am on a pumpkin gingersnap kick because any recipe I see with those two words has me making it the next day! I am still counting down the days until I make my Gingersnap Pumpkin Cheesecake again for Thanksgiving, but in the meantime, these cookies are keeping me cozy. These cookies are so soft & moist it’s hard to eat just one! Plus they leave your house smelling like the holidays! I might bake them again soon just for the aroma they waft in my house. Enjoy!
- 1/2 cup butter, room temperature
- 1 cup granulated sugar (plus more for rolling the cookies)
- 1/2 cup pure pumpkin puree
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla
- 2 1/3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp salt
- In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth. Add the pumpkin, molasses, egg, & vanilla, mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & mix until combined. REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
- 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 the sugar until well coated & place on prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes, or until cookies look cracked & set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.