Pumpkin Gingersnaps
 
Cook time
Total time
 
A recipe for a soft and chewy ginger cookie with pumpkin puree.
Serves: 2-3 dozen
Ingredients
  • ½ cup butter, softened
  • 1 cup sugar, plus more for rolling
  • ½ cup pumpkin puree
  • ¼ cup molasses
  • 1 egg
  • 1 tsp. vanilla
  • 2⅓ cup flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. cinnamon
  • 1½ tsp. ginger
  • 1 tsp. ground cloves
Instructions
  1. Cream butter and sugar. Add molasses, pumpkin, egg, and vanilla and mix well.
  2. In a separate bowl, combine dry ingredients. Add to pumpkin mixture, and mix until just incorporated.
  3. Wrap dough tightly in plastic wrap and chill for 1 hour to 3 days.
  4. Place sugar in a small bowl. Roll tablespoon-size balls of dough in sugar, and place on baking sheet.
  5. Bake at 350 degrees for 10-12 minutes.
Recipe by Jens Favorite Cookies at http://jensfavoritecookies.com/2011/10/19/pumpkin-gingersnaps/