Next to apples, pumpkins are my second favorite fall flavor. Pumpkin muffins, pumpkin spice lattes from Starbucks and pumpkin candy corn are some of my seasonal must-haves. This year I loved seeing all the many pumpkin spiced desserts around the web. I decided to test out a Pumpkin Gingersnap Cookie recipe and give it a healthier twist.
Pumpkin Gingersnap Cookies
1/4 cup butter softened
1/4 cup applesauce (my substitution for the second stick of butter)
1 cup granulated sugar (white) plus another 1/4 cup for rolling the cookies
1/2 cup pure pumpkin (not a pie mix, but canned is fine)
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 cup white whole wheat flour (my 2nd substitution for the other cup of white flour)
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1. In a stand mixer, beat butter, applesauce and sugar together until creamy. Add pumpkin, molasses, egg and vanilla. Mix well.
2. In a separate bowl, whisk together flour, baking soda, spices and salt. Slowly add dry ingredients to wet ingredients and mix until just combined. Refrigerate dough for at least 2 hours, otherwise it’s very difficult to roll the cookies into balls.
3. Line baking sheets with parchment paper or silpat. Preheat oven to 350 degrees F. Place sugar in a small bowl. Roll tablespoon sized balls of dough in sugar and then place on baking sheets. I fit about 15 per tray. Bake 10-12 minutes, or until edges are set and cookies look cracked. Let cookies sit for 2-3 minutes before moving them to a cooling rack. Let cook completely.
|Delicious pumpkin gingersnap cookies made the house smell amazing!|
Yield: 3 dozen cookies.
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About Emily Roach
Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.