Fall Baking Series.
Gingersnap cookies came early this year. I do love me a gingersnap cookie during Christmas time, and the only thing I might like more than a gingersnap cookie in the gingerbread family, is a gingrbread chai latte but I digress. I am considering swapping out my standard gingersnap cookie for these super tasty pumpkin gingersnap cookies because they were really really good. Because of the pumpkin, they are naturally more chewy than snappy and that is my preference anyways. The ginger and the pumpkin balance out each other quite nicely, and although I topped these cookies with the standard sugar dusting…I am almost intrigued to try sprinkling a little salt on them. I actually have all of these gingersnap cookie ideas floating around in my head, so I don’t want to ruin any surprises. However, just start off making these twist on an old tradition and you will be good to go.
NOTE: You have to chill the dough eventually.
Adapted from: Two Peas and their Pod
½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of canned pumpkin or fresh pureed
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon salt
1. In the bowl of a stand mixer, beat the butter and sugar together until smooth. Add the pumpkin, molasses, egg, and vanilla extract, and mix until combined.
2. In a medium bowl, whisk together dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, clover, and salt.
3. Add dry ingredients to wet ingredients and mix until combined.
4. Refrigerate the cookie dough for at least 1 hour ( it can be chilled for up to 2-3 days).
5. When you are ready to bake, preheat oven to 350° F.
6. Line a baking sheet with parchment paper or aluminum foil.
7. Place a little bit of sugar in a small bowl.
8. Dab tablespoon-sized balls of dough in sugar until coated and place on your baking sheet, about 2 inches apart.
9. Bake for 10–12 minutes until cookies are slightly cracked.
10. Let the cookies cool on the baking sheet for a 2-3 minutes, then transfer to a plate/wire rack to cool completely.
11. Share and Enjoy!
Yes, these are delicious. Perfect fall gingersnap cookie!