PUMPKIN GINGER SNAP COOKIE
(makes 5 dozen cookies)
*1 cup butter, room temperature
*2 cups granulated sugar
*1 cup pumpkin puree
*1/2 cup molasses
*2 large eggs, room temperature
*2 teaspoons pure vanilla extract
*2 2/3 cups all-purpose flour
*1 tablespoon + 1 teaspoon baking soda
*1 1/2 teaspoon cinnamon
* 2 1/2 teaspoons ground ginger
*1 teaspoon pumpkin pie spice
*1 teaspoon salt
*1/4 cup granulated sugar
~In a large bowl, mix butter and 2 cups granulated sugar until creamy.
~Mix in pumpkin, molasses, egg and vanilla.
~In another bowl, sift flour, baking soda, cinnamon, ginger, pumpkin pie spice and salt.
~Place dough into plastic wrap and wrap it up.
~Refrigerate for 1-48 hours.
~Preheat oven to 350 degrees.
~Place 1/4 granulated sugar into a bowl.
~Line cookie sheet with parchment paper or spray with cooking spray.
~Roll tablespoons balls of dough into sugar coated.
~Place on cookie sheet.
~Bake for 10-12 minutes.
~Remove from heat, but allow cookies to cool on cookie sheet for another 3 minutes.
~Transfer cookies to a cooling rack to cool completely.