Pumpkin Spice Gingersnap Cookies
Pumpkin Spice Gingersnap Cookies bring all the great flavors of gingersnap cookies together along with pumpkin to make for a chewy crackley top favorite treat! It is impossible to eat just one.
Servings 30 cookies
Ingredients
- 2 cups flour
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 2 tsps pumpkin spice
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ cup unsalted sweet cream butter, softened
- 1 cup sugar
- 1 large egg
- ¼ cup dark molasses
- ⅓ cup sugar plus 1 tbsp cinnamon
Instructions
- Preheat oven to 350 degrees and place parchment paper onto cookie sheets
- Using a large bowl, whisk together the flour, ginger, cloves, ,baking soda, cinnamon and salt
- Using a standing mixer, beat together the butter and sugar until creamy. Beat in the egg and molasses
- Gradually mix in the flour until combined.
- Place into the fridge for an hour.
- Mix sugar and cinnamon until combined
- Using a small ice cream scooper, scoop out some dough and roll into a ball.
- Roll the dough into the sugar and place onto the cookie sheets
- Roll the dough into the sugar and place onto the cookie sheetsPlace 2 inches apart on the cookie sheets and bake in the oven for 10 minutes