Soft Pumpkin Gingersnap Cookies
Deliciously soft and spiced pumpkin gingersnap cookies, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- Cream the softened butter and brown sugar until light and fluffy in another bowl.
- Beat in the egg, pumpkin puree, and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet.
- Bake for 10-12 minutes until the edges are set but the centers are still soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to a week; freeze well for up to three months.
Find it online: https://www.zaynkitchen.com/soft-pumpkin-gingersnap-cookies/