Pumpkin Gingersnap Cookies

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.

Pumpkin Gingersnap Cookies

Pumpkin Gingersnap Cookies

Emily
Delicious fall cookie for pumpkin lovers!
Course Dessert

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.

 

Delicious pumpkin gingersnap cookies made the house smell amazing!

Yield: 3 dozen cookies.

Adapted from Two Peas and their Pod
Enjoy!

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