Ingredients
Scale
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup pure pumpkin puree blotted, not pie filling
- ¼ cup unsulphured molasses not blackstrap
- 1 large egg
- 1 teaspoon vanilla extract
- 2 â…“ cups all-purpose flour spooned and leveled
- 2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
- ¼ cup granulated sugar
Instructions
- Spread the pumpkin puree on paper towels and press with additional towels to blot out excess water.
- In a mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
- Mix in the blotted pumpkin, molasses, egg, and vanilla until smooth, even if it appears slightly curdled.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Add the dry ingredients to the wet ingredients in two or three additions, stirring just until combined.
- Cover and refrigerate the dough for at least 1 hour.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to blot the pumpkin puree well to achieve the right texture.
Chilling the dough helps the flavors develop and makes shaping easier.
You can use different spices according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 91 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 gingersnap
- Calories: 130
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg