Do you know someone who seems to know exactly what you feel like eating, moments before you realize yourself what you might feel like eating?
It used to be my mom. Sometimes it’s my husband. Sometimes it’s even myself, when I bake something or make a meal plan for the next day and the next day what I made or planned to make is exactly what I feel like eating that day. Does this make any sense at all?
Anyways, one person who is this way with me and my cookie preferences is Maria from Two Peas and Their Pod. That woman knows her cookies. These cookies caught my eye a couple days ago, and I’m SO GLAD they didn’t end up lost in the to-be-made pile because, seriously, my life was not complete.
I love gingersnaps, and have a rather perfect gingersnap recipe I make regularly. But pumpkin gingersnaps?? Be still, my fall-lovin’ heart.
These cookies are perfect in every way. They taste like fall, in a soft, chewy, cakey, sugar-coated form. I cannot stress enough how quickly you need to get to making these.
Recipe adapted from Two Peas and Their Pod
- ½ cup butter or margarine, room temperature
- 1 cup sugar (plus additional ⅓ cup for rolling cookies in)
- ½ cup canned pure pumpkin
- ¼ cup fancy molasses
- 1 large egg
- 1 tsp vanilla extract
- 1 cup whole wheat flour (or all purpose flour)
- 1⅓ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1½ tsp ground ginger
- 1 tsp ground cloves (optional, if, like me, you don't like cloves)
- ½ tsp salt
- Beat butter and 1 cup sugar until smooth. Add pumpkin, molasses, egg and vanilla and mix well. In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt. Add dry ingredients to wet, beating well.
- Refrigerate dough for at least 1 hr, or up to 3 days.
- When ready to bake, preheat oven to 350 degrees. Put ⅓ cup sugar in bowl and roll tablespoon-sized balls of dough in sugar before placing on a greased or lined baking sheet. Bake for 10-12 minutes, until just set and crackly-topped. Let cool on baking sheet for 5 minutes before removing to rack to cool completely.
ok I just took the first batch out of the oven 5 minutes ago…I don’t think these will last long… guess I better do some extra trips up and down the stairs…oh so so good!!!
Heidi took the words right away from my fingers. I have leftover pumpkin in the fridge that will be perfect :)
I think I’m going to have to have a baking day very soon…make these and your pumpkin cream cheese muffins. Oh fall how I love you! :)
This looks like a really delicious variation — and I too have the perfect gingersnap recipe that I love to bake. You’ve reminded me that I haven’t stopped by their website in a while!
I made these too after Anna thankfully sent me a link to the recipe and they truly are delicious and perfect at this time of the year :) People trying them will not be disappointed. Just 2 warnings…make sure your molasses is ‘fancy’, not the darker kinds, and don’t skip the chilling stage. The dough is a little sticky :)
Shoot, no molasses as well. Guess I’ll be buying that next grocery trip!
Love your blog and am bookmarking your cookie recipe, it’s just the kind of cookie I enjoy making;-)
I just repinned your pin from pinterest yesterday and wrote out this recipe… just don’t have any molasses in my cupboard, but so excited to know they are worth the making! Thanks!
I think I need to quit looking at your blog cause I just get these cravings afterwards :o) I, too love gingersnaps.
These look yummy…although I am sitting here trying to figure out how my plate ended up in your house??
Haha, I was wondering if you’d notice that :) You left it here from your pumpkin cake and I thought I might as well make use of it…it’ll be making another appearance in the near future ;) But it WILL find it’s way back to you eventually!
Ohhh, yes, now I remember! No worries, I hardly use those plates anyways :) They are very autumn-y though :)
LOVE gingersnaps AND pumpkin! This post just made my day:)
I love gingernsaps…definitely bookmarked these this week too. Yum!