Pumpkin Gingersnaps

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Today is Secret Recipe Club reveal day!!! Always so fun. This month I was assigned Our Eating Habits, written by Jamie. Her motto is “Why waste time and calories on bad food?” I couldn’t agree more. I had such a blast searching through Jamie’s blog looking for something to make.

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Somewhat unfortunately, though I really can’t complain, this week’s SRC day coincides with the day before I leave for a vacation, so I wasn’t able to choose anything that would yield leftovers, as they would go bad before I returned. So, I didn’t really have the option to choose recipes like Chickpea Fritters with Yogurt Mint Sauce, or Taco Burgers, or Chicken Fajita Penne. I had to pick something that was either only two servings, or a treat that could be pawned off on others.

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The minute I saw Pumpkin Gingersnaps, I had my answer. These cookies…. I may not have adequate words to tell you how amazing they are, but I’ll try. Well, first I’ll just tell you how easy they are to make! They came together so quickly and it was just such a cooperative dough.

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And they are some of the most perfect holiday cookies you will ever taste. They are chewy and soft in the center, warmly spiced, and not too sweet. Very addictive, too!

Matt and I went nuts over them, as did his coworkers the next day. Thank you for this wonderful recipe, Jamie! Be sure you check out all the deliciousness at Our Eating Habits!

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Source: Our Eating Habits

{One Year Ago: Butternut Squash Pie with Cinnamon-Brandy Whipped Cream}

Ingredients:
½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Directions:
Preheat your oven to 350 F. Line 2 baking sheets with silpat liners. Set aside. Sprinkle a little extra granulated sugar onto a plate. Set aside.
In a large bowl, use your hand mixer to beat together butter and sugar until creamy. Add the egg, pumpkin, vanilla, and molasses. Beat until combined.
Beat in dry ingredients until just combined. Do not overmix. Refrigerate dough for at least one hour.
Roll dough into balls (about a tablespoon per cookie), or use a cookie scoop, and roll the dough balls in the extra sugar. Place on cookie sheet, evenly spaced apart.
Bake for 10-12 minutes. Let cool on a wire rack. IF you have any left over, store in an airtight container.


7 responses to “Pumpkin Gingersnaps

  1. I always have the rule that I have to like food if I am going use calories on it. Even if I’m at a restaurant, I don’t eat something I don’t love, because I’ll just be mad later. I know I’d love these cookies! They look so soft and moist!

    • Texan New Yorker

      Me too!! I’ve started adopting that rule in the past six or so months, and I actually shed a few pounds. Not to mention I’m much happier about my eating habits. 🙂 Thanks Laura!

  2. Your cookies look amazing! I totally agree, why wait the calories on bad food. Especially desserts! But these? Yes, please!

    http://makingmemorieswithyourkids.com

  3. Oooh – love the mash up of pumpkin and gingersnaps – perfect for the holiday season – can’t wait to try these 🙂

  4. Pingback: Thanksgiving Recipe Round-Up 2014 | The Texan New Yorker

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