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Soft Pumpkin Ginger Snap Cookies
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Soft Pumpkin Ginger Snap Cookies

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerating Dough: 30 minutes
Total Time 50 minutes
Servings 24 +/-
Author Pam - For the Love of Cooking

Equipment

  • Hand mixer
  • Baking Sheet
  • Wire Cooling Rack

Ingredients

  • ½ cup butter softened
  • 1 cup white sugar
  • ½ cup pure pumpkin
  • ¼ cup molasses
  • 1 large egg
  • 1 tsp vanilla
  • 2⅓ cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1½ tsp ground ginger
  • 1 tsp ground cloves
  • ½ tsp salt
  • Turbinado sugar for rolling

Instructions

  • Using a hand mixer, beat the butter and sugar together in a large bowl until creamy.
  • Add the pumpkin, molasses, vanilla, and egg, then beat until well mixed.
  • Mix the flour with the baking soda, salt, cinnamon, ginger, and cloves until well combined.
  • Slowly add the flour mixture to the pumpkin mixture until well combined.
  • The dough will be very soft and sticky, so refrigerate it for 30 minutes.
  • When you are ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Place turbinado sugar in a small bowl.
  • Roll tablespoon-sized balls of dough in the sugar until they are coated.
  • Place onto the 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.
  • Remove from the oven and let them cool on the baking sheet for 2-3 minutes.
  • Transfer to a wire cooling rack to cool completely. Serve with ice-cold milk & enjoy.