Tuesday, December 6, 2022
HomeSaladPumpkin Gingersnap Cookies - Two Peas & Their Pod

Pumpkin Gingersnap Cookies – Two Peas & Their Pod


Fast Abstract

Pumpkin Gingersnaps- two of one of the best cookies in ONE! In the event you like pumpkin cookies and gingersnaps, you’ll LOVE this cookie recipe. The cookies are tender, completely spiced, and make a terrific fall deal with!

pumpkin gingersnap cookies on parchment paper on wood board with glass of milk.

I really like making pumpkin cookies, gingersnaps, and molasses cookies. They’re all classics. Effectively, I made a decision to take my love of all of those cookies and make ONE scrumptious cookie. These Pumpkin Gingersnaps are PERFECT.

The pumpkin retains the gingersnaps additional tender and moist. The cookies are barely crisp on the sides with a tender and chewy heart that is filled with taste. The molasses, cinnamon, ginger, cloves, and pumpkin all come collectively to create the proper fall cookie.

I rolled the cookies in sugar earlier than baking, which provides a touch of sweetness and a fairly, sparkly high. These cookies are excellent for fall, winter, and even Christmas. Your family and friends will love them!

pumpkin gingersnap cookie ingredients in bowl with kitchen towel.

The components are easy and gives you all the fall vibes!

  • Butter– use unsalted butter that’s at cool room temperature.
  • Sugar– granulated sugar for the cookie dough and for rolling the cookies.
  • Pumpkin– pure pumpkin, discover it within the baking aisle.
  • Molasses– you will discover molasses within the baking aisle too.
  • Egg
  • Vanilla Extract
  • Flour– fluff, spoon, and stage your flour when measuring.
  • Baking soda
  • Spices– cinnamon, ginger, and cloves
  • Salt
pumpkin gingersnap cookie dough balls on a baking sheet and one in a bowl of sugar.

The way to Make Pumpkin Gingersnaps

  • Within the bowl of a stand mixer, beat the butter and sugar collectively till creamy and clean. Add the pumpkin, molasses, egg, and vanilla extract, combine till effectively mixed.
  • In a medium bowl, whisk collectively flour, baking soda, spices, and salt.
  • Add dry components to moist components and blend till mixed. Refrigerate the cookie dough for not less than 1 hour. The dough might be chilled for 2-3 days.
  • When you’re able 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 sugar till effectively coated and place on ready baking sheet, about 2 inches aside.
  • Bake for 10–12 minutes, or till cookies look cracked and set on the edges. DON’T over bake! You need the cookies to nonetheless be tender while you take them out of the oven. They’ll end baking as they cool.
  • Let the cookies cool on the baking sheet for a 2-3 minutes after eradicating them from the oven, then switch to a wire rack to chill fully.
pumpkin gingersnap cookies topped with sugar and a bite out of one cookie.

The way to Retailer

Retailer the cooled cookies in an hermetic container on the counter for as much as 3 days. You too can freeze the baked cookies for as much as 2 months.

To freeze the cookie dough, roll the cookies into balls and place on a baking sheet or tray. Freeze for half-hour or till stable. Switch the balls to a freezer container or bag. Freeze for as much as 2 months. You don’t need to thaw earlier than baking, simply add a couple of minutes to the baking time.

Discover all of our cookie recipes HERE! There are LOTS to select from!

stack of pumpkin gingersnap cookies on cooling rack.

Pumpkin Gingersnap Cookies

Pumpkin cookies meet gingersnap cookies and the outcomes are AMAZING! You’ll love these pumpkin gingersnap cookies, they’re the proper fall dessert.

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar. plus extra for rolling the cookies
  • 1/2 cup pure pumpkin
  • 1/4 cup molasses
  • 1 massive egg
  • 1 teaspoon vanilla extract
  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons floor cinnamon
  • 1 1/2 teaspoons floor ginger
  • 1 teaspoon floor cloves
  • 1/2 teaspoon salt
  • Within the bowl of a stand mixer, beat the butter and sugar collectively till creamy and clean. Add the pumpkin, molasses, egg, and vanilla extract, combine till effectively mixed.

  • In a medium bowl, whisk collectively flour, baking soda, spices, and salt. Add dry components to moist components and blend till mixed. Refrigerate the cookie dough for not less than 1 hour. The dough might be chilled for 2-3 days.

  • When you’re able 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 sugar till effectively coated and place on ready baking sheet, about 2 inches aside

  • Bake for 10–12 minutes, or till cookies look cracked and set on the edges. The cookies will nonetheless be tender. Let the cookies cool on the baking sheet for a 2-3 minutes after eradicating them from the oven, then switch to a wire rack to chill fully.

Energy: 89kcal, Carbohydrates: 15g, Protein: 1g, Fats: 3g, Saturated Fats: 2g, Polyunsaturated Fats: 0.2g, Monounsaturated Fats: 1g, Ldl cholesterol: 12mg, Sodium: 102mg, Potassium: 58mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 652IU, Vitamin C: 0.2mg, Calcium: 11mg, Iron: 1mg

Have you ever tried this recipe?

Go away a remark under and share a photograph on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod



RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments