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

Ingredients:

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

Directions:

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

One Year Ago: Millionaire’s Shortbread 

Two Years Ago: Guinness Beef Stew    

16 Responses to “Pumpkin Gingersnap Cookies”

  1. Pingback: Sweet Pea's Kitchen » Pumpkin Roundup

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    Nicole@HeatOvenTo350 — September 25, 2012 @ 10:47 am

    I’m having no problem finding pumpkin in the stores this year, either. Of course, I stocked up so much last year that I still have some cans left. This looks like the perfect way to use them. I love all those spices together and the cookies look so nice and puffy.

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    Sharyn Dimmick — September 25, 2012 @ 10:55 am

    Sounds like another winner, Christina. If you prefer crisp cookies like I do, you can add a few teaspoons of baking powder in addition to the soda — this makes cookies puff up and then flatten — voila, crisp texture.

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    Laura Dembowski — September 25, 2012 @ 12:19 pm

    I love pumpkin and ginger cookies so I bet these are amazing! Such a great combo :)

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    Regina — September 25, 2012 @ 12:31 pm

    Fall is here for some of you and this is the perfect treat to bring it in, sounds tasty!

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    Ashley @ Wishes and Dishes — September 25, 2012 @ 1:15 pm

    Never thought of incorporating pumpkin into gingersnaps…I love gingersnaps ’cause they remind me of Christmas :)

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    colleen @ Secrets from the Cookie Princess — September 25, 2012 @ 2:37 pm

    Great idea to add the pumpkin to these cookies, and a great way to kick off fall pumpkin treats.

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    Ilan — September 25, 2012 @ 6:38 pm

    I’ve never had pumpkin-flavoured cookies before but it sure seems interesting. In fact, I don’t remember the last time I had pumpkin-flavoured anything. Perhaps it’s time to try it again!

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    Kiran @ KiranTarun.com — September 25, 2012 @ 7:19 pm

    I’ve been wondering about pumpkin cookies. That looks incredible! Need to make some soonish!

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    lindsay — September 25, 2012 @ 9:01 pm

    Hi! I just made these, pretty much as soon as you posted it lol, they are incredible!!! My favorite molasses cookies ever! Congratulations on another winner! I would love it if you would share them at my link party at http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-8.html

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    ChgoJohn — September 26, 2012 @ 3:17 am

    Gingersnaps are such great cookies and leave it to you, Christina, to add pumpkin to the mix. Sounds delicious!

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    Erika - The Teenage Taste — September 26, 2012 @ 6:19 am

    These cookies are basically the epitome of autumn. I always have to have gingersnap cookies on hand when the leaves start to change – it’s tradition!

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    Jed Gray (sportsglutton) — September 26, 2012 @ 9:38 am

    These look moist and delish. Exactly what I want from a cookie. Yum!

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    Rachel @ Baked by Rachel — September 26, 2012 @ 11:22 am

    I love this combination – totally screams mid-Fall!

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    Meg @ Sweet Twist — September 26, 2012 @ 2:18 pm

    What is it about the slight hint of cooler weather and all we want is pumpkin!! Love it. These look delicious!

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    Renee — September 27, 2012 @ 1:24 am

    I love the pumpkin explosion that’s happening right now in the internet. I normally avoid anything made with molasses. I hate the stuff. But for these, I’m willing to give it a shot. They look great.

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