Sugar and spice and everything nice - these cookies are definitely ginger-spicy. Thanks to the addition of pumpkin puree, unlike traditional gingersnap cookies, these cookies have a really soft centre with a perfect sugar-crust outside.
The ginger, molasses, and cloves overpower any sense of pumpkin flavour - so if you are looking for a real pumpkin cookie, look elsewhere (I suggest Joy the Baker's pumpkin chocolate chip) These made an appearance at the office and helped use up some of the leftover pumpkin from my bread last week - trouble is, I still have more pumpkin left! Oh dear, first world problems....
I think these cookies deserve an encore at holiday baking time - they would be perfect for cookie exchanges or holiday parties. This recipe makes at least 3 dozen.
Pumpkin Gingersnap Cookies
slightly adapted from Two Peas and their Pod
1/2 cup of butter, at room temperature3/4 cup granulated sugar, plus more for rolling the cookies
1/4 cup packed brown sugar
1/2 cup pumpkin
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 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
1/4 cup molasses1 large egg
1 teaspoon vanilla extract
2 1/3 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
In a large bowl, Cream butter and sugars together. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
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.
When you are ready to bake, preheat oven to 350° F. 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.
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.
When you are ready to bake, preheat oven to 350° F. 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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