Pumpkin Gingersnap Cookies
Recipe type: Dessert
Delicious fall cookie for pumpkin lovers!
  • ¼ cup butter softened
  • ¼ cup applesauce (my substitution for the second stick of butter)
  • 1 cup granulated sugar (white) plus another ¼ cup for rolling the cookies
  • ½ cup pure pumpkin puree (not tge pie mix, but canned is fine)
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1⅓ 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
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cloves
  • ½ 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.
  4. 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 cool completely.
Recipe by Emily Roach Wellness at http://emilyaroach.com/pumpkin-gingersnap-cookies-2/