Pumpkin Gingersnap Cookies

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Gingersnap cookies are pretty common in our kitchen. It’s grandma’s hit recipe during special visits over weekends. These adorable munchies are put into a whole new level of yumminess in this Pumpkin Gingersnap Cookies recipe. These cookies are very easy to make and is a perfect way to introduce your kids on some Baking 101 stuff.

Preparation Times:

Pumpkin Gingersnap Cookies

Equipment:

Oven
Mixing bowl

Ingredients:

1/2 cup butter, softened
2 1/2 cup all-purpose flour
1 tsp baking soda
1 egg
1/4 cup molasses
1/2 cup pumpkin puree
1 tsp vanilla extract
1 1/2 tsp ground ginger
2 tsp ground cinnamon
1 cup brown sugar
1 cup granulated sugar for rolling the cookies
1 tsp ground cloves
1/2 tsp salt

Instructions:

In a large mixing bowl, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place granulated sugar in a small bowl.
Roll tablespoon-sized ball of dough in sugar and flatten out lightly on prepared baking sheet. Continue with the remaining dough.
Bake for 10–12 minutes, or until cookies look cracked and set at the edges. Let the cookies cool for 2-3 minutes.
Serve and enjoy!