Mmmm…. can you just smell these cookies baking? I can! I love, love, love Gingersnap Cookies. They just taste like the holidays to me. My husband isn’t super fond of them, but it’s more because of the crisp-chewy texture of most gingersnaps. He took one bite of these Pumpkin Gingersnaps- where the added pumpkin really changes the texture and he was sold. They’re all the flavor of a traditional gingersnap but with a lovely soft texture. They’re our new favorite holiday cookie! Enjoy.
Soft Pumpkin Gingersnap Cookies
Recipe from Dessert Now, Dinner Later
Yields 3 1/2 dozen cookies
- 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 tsp vanilla
- 2 1/3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp salt
In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth. Add the pumpkin, molasses, egg, & 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. The dough is fairly sticky, so be sure to REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. I personally think these cookies taste better after the dough has sat in the fridge for a day to allow the flavors to meld!
When you are ready to bake, preheat oven to 350 degrees F. Line a baking sheet with 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. {I use Turbinado sugar- it is coarse so the granules of the sugar stand out more.}
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.
