Growing up gingersnap cookies were my ultimate favorite! I use to get those boxes of gingersnap cookies(which of course are all processed and horrible for you) you can get at Wal-Mart and literally eat the whole box in one sitting. I remember going to my Grandma’s house where she would always have a plate of freshly made gingersnap cookies just for me. So delicious! I also love anything pumpkin, so these cookies are perfect for me. I found the recipe here.
- ½ cup of butter, at room temperature
- 1 cup sugar, plus more for rolling the cookies
- ½ cup of pure pumpkin
- ¼ cup of 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
- In the bowl of a stand mixer, 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. The dough can be chilled for 2-3 days.
- When you are ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.
- Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
My mom was visiting for the weekend and she loved these!!