These cookies have been on my list of recipes to try for quite some time. I saw them last spring and wanted to make them right away, but then we did our juice fast and moved and life got busy. Now that it feels like Fall, it was the perfect time to try them out. We were not disappointed. Gingersnaps are my favorite cookies, and pairing them with pumpkin seemed like a match made in heaven. I love pumpkin and will be using it a lot over the next month so be prepared for an onslaught of pumpkin recipes!
Pumpkin Gingersnaps (adapted from twopeasandtheirpod.com)
1/2 c butter (or 1/4 c butter and 1/4 c coconut oil)
1 c organic cane sugar
1/2 c pumpkin
1/4 c molasses
1 tsp pure vanilla
2 1/3 c whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ginger
1 tsp cloves
1/2 tsp natural salt
Preheat oven to 350. Cream together butter, sugar, pumpkin, molasses, egg, and vanilla. Add dry ingredients and mix well. Chill dough in the fridge for at least 1 hour.
Roll dough into balls (about 1-1.5 inches) and roll in extra cane sugar. Bake 10-12 minutes. Let rest on pan for 2-3 minutes and then remove to wire rack to cool.
These were divine. I still love my no-fail gingersnap recipe, but these had a nice flavor and were super soft. The pumpkin made them more of a cake-like texture instead of a really chewy gingersnap, but with all the spices and flavors you would expect in a typical gingersnap. They stayed really soft the next day too (they only lasted that long because I made them in the late afternoon, otherwise they would have never survived). Once again, you can’t even tell the difference that the whole wheat flour made, which always makes me happy. These cookies would be great to share with friends and neighbors this fall, I don’t know who could turn down the smell they give off! I wouldn’t change anything in this recipe, and will most definitely be making them often.