Saturday, November 19, 2011

Pumpkin Gingernaps

I love a good gingersnap cookie...although since I like a crispy snappy gingersnap I wasn't sure how I would like these softer cookies.  I must say....They are good!  The flavors all come together perfectly and make an outstanding cookie.  You bite into a crispy crunchy outside and your teeth sink into a soft spicy cookie.  Beautifully orchestrated!  Lucy Lou
(my malamute) liked these too!  I slipped her one.  I know, but I can't help it. The house smells all spicy!  Love it!


Pumpkin Gingersnap Cookies

 Adapted from Two Peas in a Pod


½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin
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
1/2 teaspoon salt


1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. 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 sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

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