Winter means that all of the gingersnaps cookie recipes come out of the cupboard, and appearing in your office, from you mother, and all ove the blogosphere. But, I bet you won't be seeing much of this recipe. You could say it's almost one a kind. I found a recipe that mixes my favorite part of fall, pumpkin, DUH!, and one of my favorite winter ingredients, molasses. These are super soft and chewy, like a cloud of delicious cookie, all in one small bite. Feel free to roll these babies in sugar before baking, but I prefer mine as is.
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- 1 1/3 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tbsp. pumpkin spice
- 1/4 tsp. freshly ground black pepper
- 1/2 cup butter, room temperature
- 2/3 cup canned pumpkin
- 1/4 cup molasses
- 1 egg
- 1 cup brown sugar
Whisk the flour, salt, baking soda, pumpkin pie spice, and pepper together in a medium bowl. In a larger bowl, hand mix the butter until creamy. Add in the brown sugar, molasses, and pumpkin puree. Beat for 2 minutes. Add the egg and beat for another minute.
Combine the dry ingredients into the wet on low speed. Mix well, until just combined. Now, cover the sigh with plastic wrap, and freeze for 30 minutes, or refrigerate for 1 hour.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Use a cookie scooper or spoon since dough will still be sticky to form 1 tbsp. Sized balls and place the cookie dough balls onto the cookie sheet. Press down, either with a fork, or the bottom of a glass before baking. Cookies should be about 1/2 inch thick.
Bake for 10-12 minutes until slightly firm.