I have been enjoying trying new spices and I have just discovered roasted cinnamon and ginger. I LOVED the orange ginger cookies and I thought pumpkin and ginger would be a good combination. These are a softer cookie than I expected so might play around with the recipe to make it more of a gingersnap type. They are very good!
- 1/2 cup of butter, at room temperature
- 3/4 cup granulated sugar, plus 1/4 cup for rolling the cookies
- ½ cup of pure pumpkin puree (I used Trader Joe’s Organic)
- ¼ cup of molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons roasted ground cinnamon
- 2 teaspoons roasted ground ginger
- 2 teaspoons finely chopped crystallized ginger (plus extra for rolling the cookies)
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar and extra crystallized ginger in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on 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. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.