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Pumpkin Gingersnap Cookies

Two Peas & Their Pod
  • 27 minutes
  • Serves 36

INGREDIENTS

1/2 cup

butter, at room temperature

1 cup

granulated sugar, plus more for rolling the cookies

1/2 cup

pure pumpkin (I used Libby’s canned pumpkin)

1/4 cup

molasses

1

large egg

1 tsp

vanilla extract

2 1/3 cups

all-purpose flour

2 tsp

baking soda

2 tsp

ground cinnamon

1 1/2 tsp

ground ginger

1 tsp

ground cloves

1/2 tsp

salt