Pumpkin Gingersnap Cookies

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Two peas & their pod

Total Time

1 hr 25 mins

Prep Time

15 mins

Cook Time

10 mins

Rating

(61)

Ingredients

34 cookies

1/2 cup unsalted butter, at 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 extract
2 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

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Preparation

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Step 1

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

Step 2

In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

Step 3

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.

Step 4

Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.

Step 5

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

Chef’s notes

Store the cooled cookies in an airtight container on the counter for up to 3 days. You can also freeze the baked cookies for up to 2 months.

To freeze the cookie dough, roll the cookies into balls and place on a baking sheet or tray. Freeze for 30 minutes or until solid. Transfer the balls to a freezer container or bag. Freeze for up to 2 months. You don’t have to thaw before baking, just add a few minutes to the baking time.

Categories

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Seasonal Recipes

Skill Level

other

Pumpkin Gingersnap Cookies

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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