Pumpkinsnap Cookies

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!

48 thoughts on “Pumpkinsnap Cookies

  1. Oh man these look good! I'm usually not a put-pumpkin-in-everything kind of gal but I am this year for some reason! Must be the pregnancy cravings kicking in. 🙂 Will definitely try this recipe out!

  2. You have just become my bestest friend! mmmmm I'll bring the cold milk and you can slide that plate by me. hehehehe~ I have a recipe linky today. Won't you come over and show off your recipe with my readers too? Thanks and have a great weekend… now let me pin all this yumminess! mmmmm

  3. Hi Mindie! I found you over on Friendship Friday! These sound so yummy! What a great way to use up some of the pumpkin I have taking up space in my cabinet. LOL Have a great weekend!

  4. I love anything pumpkin. I'm a autumnal person for sure. These sounds so yummy. Pumpkin + Gingersnaps= must try. Thanks for sharing on #yuckstopshere link up. Please come share again next week.

  5. Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming.com ! I hope to see you there!

  6. My mouth is watering just looking at them!! They look so scrumptious; a great pick for Thanksgiving too 🙂 (here in Canada that is very soon btw!)
    So glad you were able to link this post up at this week's "Inspired By Me Mondays" link-up!! Love this post 🙂 Hope you are able to join us again next week; open from Monday to Friday each week, Rachael @ http://www.parentingandhomeschoolinginfaith.com

  7. Gonna have to try this combo. Never have..but sounds delish. Pinning it!

    Thanks so much for linking up at Teach Me Tuesday last week. You are very much appreciated. Hope to see you again this week. Starts tonight at 8PM CST.

    Have a great week!!

  8. What a fun cookie idea! They look delicious! Thanks for linking them up with us at Foodie Fridays (yes, I know, last week…I am a bit behind…but better late than never, right?)! Have a wonderful weekend!

  9. These cookie looks delicious also. Thanks for linking them up two weeks ago to Wonderful Wednesday blog hop. I added them in my Cookie Roundup for Sunday, 10/05/14.

    Diane Roark

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