Pumpkin Gingersnap Cookies
Since the weather has finally turned cooler here in Central Illinois, I am officially in fall mode! I’m talking comfy sweatshirts, jeans, and my favorite Ugg Slippers. Inevitably with the arrival of cooler weather come cravings for all things pumpkin. Unlike years past, this year I have had no trouble finding canned pumpkin in my local grocery store. I started stocking up when I first saw it hit store shelves early last month just in case. Nothing is worse than having a pumpkin shortage when you are craving something pumpkinly!
These Pumpkin Gingersnap Cookies definitely satisfied my craving for pumpkin. The pumpkin keeps the cookies extra soft while the edges bake up nice and crisp. A winning combination!
These soft, and cakey cookies are rolled in pumpkin pie spice and sugar before baking to produce a scrumptious crinkly sugar crust. Even if you already have a favorite gingersnap cookie recipe, you have to give these a try…they are sure to become a fall tradition.
Pumpkin Gingersnap Cookies
Yield: about 3 dozen cookies
Cook Time: 12 minutes
½ cup of butter, room temperature
1 ¼ cups granulated sugar, divided
1 large egg
½ cup of pure pumpkin
¼ cup of molasses
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
1/2 teaspoon salt
1 1/2 tablespoons pumpkin pie spice
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree, molasses and vanilla and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
Place the remaining 1/4 cup sugar and pumpkin pie spice for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will ensure that the sugar mixture sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart.
Bake the cookies, one sheet at a time, until the edges are set and cookies look cracked, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Source: adapted from Two Pea's & Their Pod
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