Friday, October 21, 2016

Pumpkin Gingersnaps

These cookies are to die for, I could not get over how awesome they are! I love ginger cookies and I love pumpkin so this was a match made in heaven for me! Delicious!!! This recipe is from Two Peas and Their Pod.

1/2 cup butter (room temperature)
1 cup sugar (plus 1/2 cup for rolling cookies)
1/2 cup pumpkin
1/4 cup molasses
1 egg
1 tsp vanilla extract
2 1/3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp cloves
1/2 tsp salt

In a stand mixer beat the butter and sugar together until smooth. Add the pumpkin, molasses, egg and vanilla extract and mix until combined. In a mixing bowl combine the flour, baking soda, cinnamon, ground ginger, cloves and salt. Slowly add the dry ingredients into the wet. Refrigerate the dough for 1 hour. Heat oven to 350. Line a cookie sheet with parchment paper. Scoop the cookie dough into 1 tablespoon spoonfuls and roll in sugar. Place on baking sheet 2 inches apart. Bake for 10-12 minutes. Remove and let cookies cool for 3 minutes on cookie sheet then place on a wire rack to finish cooling. 

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