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Saturday, October 27, 2012

Sweet Saturday: Pumpkin Gingersnap Cookies

Happy Saturday, my sweet friends! I hope you're having a sunshiny weekend. :o)

This week I made a recipe I bookmarked last year. I was determined not to let the time slip away again! I am so excited to share an Autumn-inspired version of classic gingersnaps: Pumpkin Gingersnap Cookies:
Not only are they bursting with seasonal delight, but they sparkle. Yes, my heart fluttered when I saw they would be rolled in sugar prior to baking. :o) While it does add a kiss of sweetness, I'm more than happy to do it for its mere appearance. ;) The pumpkin blends harmoniously with the molasses spiced cookies, creating a soft cookie that is vintage Fall. Since my sweetheart and I love nutmeg with pumpkin desserts, I added some to the recipe. Like all of my favorite cookies, texturally these are ever-so-slightly crisp on the outskirts before giving way to the perfectly chewy center.

Needless to say, these cookies are a new seasonal staple! My family loved them and I will be making them again soon. A batch of these is an ideal candidate as contents for homemade treat packaging! :o)

Thank you for visiting me today! I wish you a sweet and sparkly weekend! :o)

Pumpkin Gingersnap Cookies
Yield: 3 dozen

2⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1½ teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon salt
½ cup butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup pure pumpkin (NOT pumpkin pie filling)
¼ cup molasses
1 large egg
1 teaspoon vanilla extract

In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mixing until well-combined.

Add the dry ingredients, mixing until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

When you are ready to bake, preheat the oven to 350ºF. Line baking sheets with Silpats or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well-coated and place about 2 inches apart on prepared baking sheets.

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 sheets for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Source: Slightly adapted from Two Peas and Their Pod


  1. sound so yummy good wish I had one right now bet it would taste so good with my morning coffee...Have a great weekend. Karen

  2. How lucky for me, I was just looking the other day to find a good cookie recipe using pumpkin!! Thanks Karen, you sound so sunny and that always spreads to your readers for sure! I posted an update on Michael's Surgery today... Thank you for your amazing encouraging words and support, you are like family.

  3. love when you post the sweet treats on Saturday's. It makes me want to bake! This sure looks scrumptious Karen..
    TFS your lovely recipe.

  4. tfs all your reciepes each and everyone look so yummy. hugs

  5. Yes you are always such a sparkly person...AND always a blessing to so many. I am truly blessed to be one of your many friends. Yes, you are right, doing something just to get it done is a waste of precious crafting time. And your cookies look delicious... Hugs from ukiah

  6. Oh yummy!! And they sparkle!! The perfect cookie!! They make my tummy growl in want!! If I close my eyes, I can almost taste the deliciousness :) You really do make me want to bake my sweet friend!! I hope you are having a wonderful, relaxing weekend!! We need to catch up soon!! Sweet Saturday HUGS!!

    A Mermaid's Crafts

  7. SQUEEE!!! It's happy Sweet Saturday!!! *does happy pumpkin jitterbug because it is the happiest day of the week*

    Sparklie cookies from the universe's most sparkling can't possibly get any better than this! Tee hee! I AM SOOOOO IN LOVE WITH THESE! I can just imagine how incredible they smelled when they were baking, Sunshine. My tummy is rumbling just thinking of it!

    These cookie are like a dream come true for my punkie loving self. I can't stop daydreaming about them. *giggles* Can we bake more right now sis? Plueessseee?!

    *gives everyone giant happy Sweet Saturday hugs today* YAY!!!


    *forever sparkling cookie squishies for our Ultimate Master Chef Sunshine*
    ~~~ Christina :)

  8. Karen...these look amazingly yummy! I will definitely be making these:) Such a great time of the yr to share these:) Thanks my friend!
    Sherrie K

  9. Hi Karen,
    I am about to catch up with missed you!I am a Huge fan of Ginger and Pumpkin..Love all treats.I will be baking some cookies for this years holiday.I already started to save my Coffee tin so I can decor it and the cookies will be inside...Yummy!This recipe will be one of my 1st to bake and eat...LOL..Love visiting your blog and always looking forward to see what you post.
    Sending a HUGE amount of bloggie love to my friend,

  10. Wow! These look yummy! Thanks for the recipe! :)


  11. thank you karen I am doing better and I am finally back on myfeet and doing well. thank you hugs


Thank you for leaving some love! Have a beautifully blessed day. :o)

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