Pumpkin again...I can't get enough. I love soft gingersnaps and these were no exception. The pumpkin and fall spices were perfect compliments to the traditional gingersnap flavors.
1/2 C butter, softened
1 C sugar (+ extra for rolling)
1/2 C pumpkin puree
1/4 C molasses
1 tsp vanilla
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ginger
1 tsp cloves
1/2 tsp salt
2 1/3 C flour
Combine the butter and sugar until smooth.
Add the pumpkin, molasses, egg, and vanilla and mix thoroughly.
Add the remaining dry ingredients and mix until combined.
Refrigerate the dough for at least 1 hour and up to 2-3 days.
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Roll the dough into TBSP sized balls and roll in sugar.
Place on the baking sheet a couple inches apart.
Bake for 9-12 minutes until cracked on the top.
Do not over bake - you want them to be soft.
Let them sit on the pan for a couple of extra minutes and then transfer to a wire rack to continue cooling.
*This recipe is from twopeasandtheirpod.com.