Pumpkin Gingersnap Cookies

Apparently I am on a pumpkin gingersnap kick because any recipe I see with those two words has me making it the next day!  I am still counting down the days until I make my Gingersnap Pumpkin Cheesecake again for Thanksgiving, but in the meantime, these cookies are keeping me cozy.  These cookies are so soft & moist it's hard to eat just one!  Plus they leave your house smelling like the holidays!  I might bake them again soon just for the aroma they waft in my house.  Enjoy!

Pumpkin Gingersnap Cookies

Recipe from Two Peas & Their Pod & adored by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• 1/2 cup pure pumpkin
• 1/4 cup molasses
• 1 large egg
• 1 tsp vanilla
• 2 1/3 cups 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. In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.  Add the pumpkin, molasses, egg, & vanilla, mix until well combined. 
2. In a medium bowl, whisk together flour, baking soda, spices, & salt.  Add dry ingredients to wet ingredients & mix until combined.  REFRIGERATE the cookie dough for at least 1 hour.  The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350*F.  Line a baking sheet with a Silpat or parchment paper.  Place sugar in a small bowl.  Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart.
4. Bake for 10-12 minutes, or until cookies look cracked & set at the edges.  The cookies will still be soft.  Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Apparently I am on a pumpkin gingersnap kick because any recipe I see with those two words has me making it the next day!  I am still counting down the days until I make my Gingersnap Pumpkin Cheesecake again for Thanksgiving, but in the meantime, these cookies are keeping me cozy.  These cookies are so soft & moist it's hard to eat just one!  Plus they leave your house smelling like the holidays!  I might bake them again soon just for the aroma they waft in my house.  Enjoy!

Pumpkin Gingersnap Cookies

Recipe from Two Peas & Their Pod & adored by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• 1/2 cup pure pumpkin
• 1/4 cup molasses
• 1 large egg
• 1 tsp vanilla
• 2 1/3 cups 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. In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.  Add the pumpkin, molasses, egg, & vanilla, mix until well combined. 
2. In a medium bowl, whisk together flour, baking soda, spices, & salt.  Add dry ingredients to wet ingredients & mix until combined.  REFRIGERATE the cookie dough for at least 1 hour.  The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350*F.  Line a baking sheet with a Silpat or parchment paper.  Place sugar in a small bowl.  Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart.
4. Bake for 10-12 minutes, or until cookies look cracked & set at the edges.  The cookies will still be soft.  Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.