This is not my recipe, but you can bet I am going to make these today!!
PUMPKIN GINGERSNAP COOKIES
2 1/3 c all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
1/2 c (1 stick) unsalted butter, softened
1 c sugar (plus more for rolling cookies)
1/2 c canned pumpkin
1/4 c molasses
1 egg
1 tsp vanilla extract
1. Sift together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
2. Using an electric mixer, cream together butter and sugar until light and fluffy. Beat in the pumpkin, molasses, egg and vanilla extract. Add in dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for at least an hour.
3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
4. Roll dough into 1-inch balls and coat each ball with sugar. Place on lined cookie sheets. Bake for 10-12 minutes, or until tops of cookies crack. Allow cookies to cool on sheet for a minute or two before transferring to a wire rack to finish cooling.
Source: Two Peas and Their Pod
1 comment:
This sounds super YUM! I'm glad you're adding recipes...I've actually got a few I need to add myself, I just haven't gotten around to it. :)
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