Wednesday, October 26, 2016

Pumpkin Gingersnap Cookies

 
Pumpkin Gingersnap Cookies 
Recipe adapted from twopeasandtheirpod.com
Pumpkin flavor pairs perfectly with this molasses spiced cookie for a great Fall treat. The pumpkin keeps the gingersnaps extra soft and moist. The texture of these cookies is slightly crisp on the edges with a soft and chewy center that is full of flavor. I rolled the cookie dough balls in cinnamon sugar before baking, which adds a hint of sweetness and makes for a pretty cookie top.
Ingredients:
  • ½ cup of butter, at room temperature
  • 1 cup granulated sugar, plus more for rolling the cookies
  • ½ cup of pure pumpkin (highly recommend using Libby's canned pumpkin)
  • ¼ cup of molasses
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground Saigon cinnamon
  • 2-3 tsp. ground ginger (depends on how spicy you like your ginger cookies)
  • 2 tsp.pumpkin pie spice mix 
  • 1/2 tsp. salt
  • 1/3 cup of sugar mixed with 1/2 tsp of cinnamon for rolling  dough balls. 
Directions:

1 comment:

  1. That's a long time to wait for a garage door opener. So glad you got one. Standing on a crate sounds dangerous.

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