Pumpkin and ginger go so well together. I have served ginger snaps before with a lovely pumpkin. It pairs so well together.
This recipe puts the pumpkin in the cookie. It’s basically a gingersnap cookie with the addition of pumpkin. The pumpkin is what makes the cookies nice and chewy.
- ½ cup butter
- 1 cup sugar
- ½ cup canned pumpkin puree (not pumpkin pie mix)
- ¼ cup molasses
- 2¼ cup flour
- ½ tsp ground cloves
- ½ tsp ground ginger
- 1½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp baking soda
- Blend butter, sugar, pumpkin puree, and molasses until combined in a large bowl with a mixer.
- Add in flour, cloves, ginger, cinnamon, salt, and baking soda. Mix on low speed until just combined.
- Cover dough and refrigerate until very cold - preferably overnight, but at least for a few hours. It will be hard.
- Preheat the oven to 350 degrees. Spray two cookie sheets with nonstick cooking spray.
- Add some sugar to a bowl. Shape the dough balls into balls and roll one at a time in the sugar. Place the dough balls on the cookie sheets, leaving at least three inches between each cookie.
- Bake at 350 degrees for 7-10 minutes until edges of cookies cookies start to brown, but cookies are still soft.
- Let cookies cool for about five minutes on the cookie sheets, then transfer to wire racks to cool completely. Makes 2 dozen.
Recipe adapted from Ready to Yumble.