Saturday Sweets: Pumpkin Gingersnaps
Total time: 
Serves: 36
  • 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
  1. 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.
  2. Refrigerate dough for at least 1 hr, or up to 3 days.
  3. 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.
Recipe by Hidden Ponies at