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.
- 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
- In a stand mixer, beat butter, applesauce and sugar together until creamy. Add pumpkin, molasses, egg and vanilla. Mix well.
- 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.
- 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 cool completely.
|Delicious pumpkin gingersnap cookies made the house smell amazing!|
Yield: 3 dozen cookies.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.