Pumpkin Gingersnap Cookies

By Nanadi-2

Pumpkin and ginger complement each other in these cookies inspired by the flavors of fall. They are a soft cookie, with sugar on top.

Ingredients

• 1/2 cup butter, room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• 1/2 cup pure pumpkin
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla
• 2 1/3 cups all-purpose flour
• 2 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 1/2 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt

Preparation

Step 1

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

In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & 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. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart.

Bake for 10-12 minutes, or until cookies look cracked & set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.