Burnt Apple

Pumpkin Gingersnaps

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Pumpkin gingersnaps are a delicious addition to your holiday baking! 

pumpkin gingersnaps

This weekend my goal was to finish all my holiday shopping for the kids. I’ve got them all checked off my list but I knew I would have to get all the presents wrapped and ready before they came home from their Dad’s. My son is getting to that age that he loves to try to figure out what he’s getting. So I enjoy trying to throw him off by wrapping all his presents in extra amounts of tape so he can’t figure out what he’s getting. Or if he tries to peek I’ll know about it. It’s one of my favorite parts of being a parent.

So while he tries to figure out what I might have gotten him for Christmas this year, I’ve been busy making cookies for a fun event!

This year I was part of the Food Blogger Love Cookie Exchange. I sent cookies out to three bloggers in exchange for getting three back. I was really excited because I love trying new cookies–especially gluten free cookies that I can eat!

The kids weren’t too happy that the packages weren’t for them, but one of my biggest pet peeves around holiday time is that there are very limited seasonal selections for those of us with food allergies. You’ll see shelves and shelves of pumpkin spice stuff, but three or four of those items might be gluten free. It can be discouraging a little so in order to try new things I often resort to baking it myself.

pumpkin gingersnaps

So it was fun to get some fun different seasonal foods in the mail that I could eat. And these bloggers must know about my LOVE for peppermint because two sent delicious chocolate peppermint cookies. The other sent an AMAZING!!! cookie recipe that was chocolate dipped with nuts.

This year I was excited because I got to send cookies out to:

Maddie from A Healthy Bite of Life. Maddie posts some amazing paleo recipes as well as talks about how to eat healthy while traveling.

Paula from The Saucy Southerner. She posts some delicious comfort foods. I’m currently drooling over her Chocolate Mudslide Ice Cream and trying to figure out a way to adapt that recipe so I can eat it. But then I’ll make her version for the kids.

And lastly Audrey from That Recipe. She has some great allergy friendly recipes and I am dying to try her dairy free eggnog. I haven’t had eggnog in years!

I sent them some pumpkin gingersnaps. This is one of my favorite transition recipes from Thanksgiving to Christmas.

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Pumpkin Gingersnaps

Ingredients

  • ½ cup of butter, softened
  • 1 cup granulated sugar
  • ½ cup pumpkin puree
  • ¼ cup molasses
  • 1 egg
  • 1 tsp vanilla extract
  • 2 ⅓ cups unbleached all purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup sugar, for rolling

Instructions

  1. In a mixing bowl, cream together the butter and sugar on medium speed for 2-3 minutes or until light and fluffy.
  2. In a smaller bowl, stir together the pumpkin puree, molasses, egg and vanilla. In another medium bowl stir together the flour, baking soda, spices, and salt.
  3. When butter and sugar are light and fluffy, turn mixer to low and slowly pour in the pumpkin mixture, stirring until combined. Slowly add in the flour mixture, mixing until just combined, stopping to scrape the bowl if necessary.
  4. Place dough in the refrigerator and chill for one hour or overnight. Remove from refrigerator, allow dough to sit for about 5-10 minutes then roll into tablespoon sized balls, roll in sugar and then place on cookie sheet.
  5. Bake at 350 degrees for 10-12 minutes or until cookies have a cracked appearance and are lightly browned around the edges. Remove from oven and allow to sit on cookie sheet for several minutes before moving to a wire cooling rack to finish cooling completely.
https://burntapple.com/2017/12/04/pumpkin-gingersnaps/


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