Next to apples, pumpkins are my second favorite fall flavor. Pumpkin muffins, pumpkin spice lattes from Starbucks and pumpkin candy corn are some of my seasonal must-haves. This year I loved seeing all the many pumpkin spiced desserts around the web. I decided to test out a Pumpkin Gingersnap Cookie recipe and give it a healthier twist.
Ingredients
- 1/4 cup butter softened
- 1/4 cup applesauce my substitution for the second stick of butter
- 1 cup granulated sugar white plus another 1/4 cup for rolling the cookies
- 1/2 cup pure pumpkin puree not tge pie mix, but canned is fine
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 cup white whole wheat flour my 2nd substitution for the other cup of white flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- In a stand mixer, beat butter, applesauce and sugar together until creamy. Add pumpkin, molasses, egg and vanilla. Mix well.
- In a separate bowl, whisk together flour, baking soda, spices and salt. Slowly add dry ingredients to wet ingredients and mix until just combined. Refrigerate dough for at least 2 hours, otherwise it’s very difficult to roll the cookies into balls.
- Line baking sheets with parchment paper or silpat. Preheat oven to 350 degrees F. Place sugar in a small bowl. Roll tablespoon sized balls of dough in sugar and then place on baking sheets. I fit about 15 per tray.
- Bake 10-12 minutes, or until edges are set and cookies look cracked. Let cookies sit for 2-3 minutes before moving them to a cooling rack. Let cool completely.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!
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| Delicious pumpkin gingersnap cookies made the house smell amazing! |
Yield: 3 dozen cookies.
Adapted from Two Peas and their Pod
Enjoy!
Enjoy!
Oh Emily, I can almost smell these delicious baking from your house. They look and sound amazing. I''ll be making these soon, very-very soon. Thanks for sharing.
I don't have any pumpkin, and I'm not about to cook down my sugar pumpkin at this time of night! But maybe I'll make these with cooked, mashed sweet potato. Brilliant or foolhardy?