Pumpkin Gingersnap Cookies

These cookies combine two great fall-appropriate flavors: pumpkin and ginger. Gingersnap fans will love these. Pumpkin lovers will be happy as well. You can't go wrong with a classic cookie like this. My taste testers agree. I sent a box of these off to work with my husband, and the box came back with nary a crumb.


PUMPKIN GINGERSNAP COOKIES

2 1/3 c all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
1/2 c (1 stick) unsalted butter, softened
1 c sugar (plus more for rolling cookies)
1/2 c canned pumpkin
1/4 c molasses
1 egg
1 tsp vanilla extract

1. Sift together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.

2. Using an electric mixer, cream together butter and sugar until light and fluffy. Beat in the pumpkin, molasses, egg and vanilla extract. Add in dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for at least an hour.

3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

4. Roll dough into 1-inch balls and coat each ball with sugar. Place on lined cookie sheets. Bake for 10-12 minutes, or until tops of cookies crack. Allow cookies to cool on sheet for a minute or two before transferring to a wire rack to finish cooling.

Source: Two Peas and Their Pod

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday