I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, October 13, 2016

Pumpkin Ginger Snap Cookies

I love gingersnap cookies.  I didn't think anything could make them better, but I was wrong.  Add some pumpkin to them, and they are amazing.   These are a very soft 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.

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