Monday, November 21, 2016

Pumpkin Gingersnap Cookies


November is the time of year that I can not get enough of pumpkin desserts. Whether it's Pumpkin Pie, Pumpkin Bread or Pumpkin Cake. You name it, if it has pumpkin in it, I will love it. I thought it would be fun to take our favorite gingersnap cookie recipe and give it a little pumpkin flair. The combination was perfection. 
The outside of the cookie is slightly crisp and the inside is soft and tender. Covered in a sprinkling of delicate sugar or drizzled with melted white chocolate, these cookies are amazing! Hope you enjoy them and happy baking this week prepping for Thanksgiving ;)


Pumpkin Gingersnap Cookies

2 sticks butter
1 1/2 cup sugar plus 1/2 cup for rolling
1/2 cup brown sugar
1 cup canned pumpkin
1/2 cup molasses
2 eggs
2 tsp. vanilla extract
4 3/4 cup flour
4 tsp. baking soda
3 tsp. cinnamon
2 tsp. ginger powder
2 tsp. ground cloves or allspice
1 tsp. salt

In a mixing bowl, with an electric mixer, beat together the butter, sugar and brown sugar until smooth and fluffy. Add the canned pumpkin, molasses and eggs and continue to beat until combined. Add the vanilla, flour, baking soda and spices. Continue to beat the dough until combined. When the dough has been mixed thoroughly, use a spoon or scoop to make one inch portion cookie balls. Roll into a round ball and then roll in the extra 1/2 cup of sugar that has been placed into a bowl. Spray a cookie sheet with non stick cooking spray and place 12 cookies onto the pan. Bake at 350 for 8-9 minutes, or until the sugar is cooked through.

Variations: After making these cookies several times, we have had fun playing around with this dough. We have cut up caramel pieces and added to the dough. We have added white chocolate chips into the batter and we have also drizzled white chocolate on top of the cookies. Either way, these cookies are great :)

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