Pumpkin Gingersnap Cookies
Pumpkin Gingersnap Cookies
Servings 24
Calories 143kcal
Ingredients
- ½ cup butter at room temperature
- 1.5 cup granulated sugar plus more for rolling the cookies
- ½ cup pure pumpkin puree
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ 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
Instructions
- Bring the butter to room temperature on the counter. In the stand mixer bowl add the butter and 1 cup sugar and beat until smooth and creamy.
- Next add the pumpkin puree, molasses, egg and vanilla extract. Mix until they are well combined.
- In a medium sized bowl add the flour, baking soda, salt, cinnamon, ground ginger, and ground cloves. Mix well using a whisk.
- Slowly add the dry ingredients to the wet ingredients and mix just until combined.
- Place the cookie dough in the refrigerator for at least one hour.
- When you are ready to bake the cookie preheat the oven to 350.
- Add 1/2 cup granulated white sugar to a small bowl.
- Roll the cookie dough into small balls, then roll in the white sugar so they are well coated with the sugar and place on the baking sheet 2 inches apart from each other.
- Bake for 14-16 minutes.
- Let the cookies cool for 2-3 minutes on the baking sheet after removing them from the oven and then transfer the cookies to a cooling rack until cooled completely.
Video
Nutrition
Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 178mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg