Wednesday, December 12, 2012

Pumpkin Gingersnap Cookies

I must blog this recipe because I have it on a little card from a cookie swap and the cookie was so good!

Pumpkin Gingersnap Cookies
Yield 3 dozen
Cook time 10-12 minutes

1/2 cup butter, room temp
1 cup granulated sugar, plus extra for rolling cookies
1/2 cup pure pumpkin
1/4 cup molasses
1 large egg
1 teaspoon vanilla
2 1/2 cups AP flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

1. In stand mixer bowl, beat butter and sugar together until creamy and smooth.  Add the pumpkin, molasses, egg, vanilla, and mix until well combined.

2. In a medium bowl stir together flour, baking soda, spices.
Add dry ingredients to wet and mix until combined.

Refrigerate dough for an hour.  Can be chilled for 2-3 days.

3. Heat oven to 350 degrees.  Line a baking sheet with a silpat or parchment paper.  lace sugar in a small bowl.  Roll tablespoon sized balls of dough in sugar.  Place on cookie sheet 2 inches apart.  Bake for 10-12 minutes until cookie look cracked and set at the edges.  They will be soft.  Let cool, transfer to wire rack.  Store in tupperware.

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