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.