Fall is here and with it comes a twist on the classic gingersnap cookie! Fall is a time when pumpkin seems to find its way into so many recipes, so why not into a gingersnap? Trust me, this friendly invasion is a good thing! Even my neighbor, who claims not to like pumpkin, loved this twist on an old recipe.
2 teaspoons cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
2 teaspoons baking soda
2 1/3 cups flour
1 cup sugar
1/2 cup unsalted butter at room temperature
1/2 cup of pureed pumpkin (yes you can use canned)
1/4 cup molasses
1 large egg
1 teaspoon vanilla
Start by combining your dry ingredients. Next add in your wet ingredients. This makes a stiff, yet sticky dough. To be able to work with the dough better, once the ingredients are combined, chill it for at least an hour.
Once your dough has chilled it is time to roll it into balls. Simply use a spoon to get the desired amount (size is your call) and roll it in the palm of your hands. Once you have a ball formed, you are going to roll it in a bowl of sugar to goat it. This not only adds a little sweetness, but makes the cookies sparkle!
Place cookies on a well greased pan (or you could use parchment paper if you have it handy.) Bake the pumpkinsnaps at 350 degrees for about 12 minutes. Cookies will looked cracked on the top but the edges will be firm. Let them rest on the pan for a couple minutes before removing to finish cooling.
The wonderful thing about these cookies is not just the pumpkin. The cookies have a firmer outer shell with a delicious soft inner core. So how good are these cookies? Let me put it to you this way…… I made about 45 of them and the littlest country kid stole about 1/4 of them in just one day! No matter where I tried to hid them in the kitchen, he would scale cabinets to get another one! I am happy to report that he did NOT get a sour belly!