14
Nov
2011
Nov
2011
Must Try Monday #10-Pumpkin Gingersnaps
categories: My Favorites
Welcome to Must Try Mondays-the weekly link party I host where you can share your "must try" recipes. I have to say, I love hosting this link party for selfish reasons-it's where I get the chance to interact with others and find some awesome new foods to try.
If you'd like to link up, please include the button below, or a text link back to My Favorite Finds in your post.
Now, on to the Pumpkin Gingersnaps.
Oh.My.Stars! I can't even tell you how fabulous these cookies are. They will for sure be gracing my cookie swap I have with my Bible study group, as well as some holiday get togethers.
Addicting? YES!
Soft and Chewy? YES!
Just the right amount of spice and sugar? YES!
Vanish quickly? MOST DEFINITELY!
I already have a recipe for gingersnaps from a cookbook, but it is being replaced by this one.
They.are.so.good!
Pumpkin Gingersnaps (adapted from PixelatedCrumtb)
**Note: Allow refrigeration time when baking these. The colder/harder the dough is, the easier it is to work with. I actually refrigerated mine overnight. **
Ingredients:
*1/2 cup softened butter
*1 cup granulated sugar
*1/2 cup canned pumpkin
*1/4 cup dark molasses
*1 large egg
*1 teaspoon vanilla extract
*2 1/3 cups all purpose flour
*2 teaspoons baking soda
*2 teaspoons cinnamon
*1 1/2 teaspoons ground ginger
*1 teaspoon ground cloves
*1/2 teaspoon salt
Directions:
1. In a stand mixer, fitted with the paddle attachment, beat the butter and sugar together until smooth and creamy. Then, add the pumpkin, egg, molasses, and vanilla. Continue mixing until it is combined well.
2. Next, in a separate bowl combine the flour, baking soda, cinnamon, cloves, ginger, and salt. Add this to the butter/sugar mixture. Mix until well combined.
3. Refrigerate the dough for about 2 hours, or overnight.
4. Heat your oven to 350 degrees. Put 1/2 cup sugar in a bowl-you'll use this to coat the cookies before baking.
5. Roll the cookies into 1 inch balls. Coat them well with sugar, and place 2 inches apart on a baking sheet covered with parchment paper.
6. Bake for 10-12 minutes. When you take them out, they'll still be soft. Let them cool in the baking sheet for about 2 minutes. Continue cooling on a wire rack.
Quote from the husband when he came home from work, "I better not start eating those, because I can't stop."
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Carrie@ Bakeaholic Mama
November 14, 2011 at 2:07 pm (583 days ago)Pumpkin ginger snaps sound soooooo good!
Susan
November 15, 2011 at 11:39 am (582 days ago)I love pumpkin - these look so yummy! Thank you for sharing the recipe.
Sarah E.
November 18, 2011 at 11:04 pm (578 days ago)Ooh those sound really good!! Thanks for hosting