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:

• Beat butter and sugar together until creamy and smooth with a mixer. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
• In another 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 or in freezer for 45 minutes for better handling. 
• When you are ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix 1/3 cup sugar and 1/2 tsp. cinnamon in a small bowl. Roll tablespoon-sized balls of dough in sugar mixture until well coated and place on prepared baking sheet, about 2 inches apart. 
• 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 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

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