Dessert

Pumpkin ginersnaps is for Dessert.

Pumpkin ginersnaps takes several minutes to prepare.

Pumpkin ginersnaps takes several minutes to cook.

Pumpkin ginersnaps makes 36 servings.

The ingredients for Pumpkin ginersnaps are:

? cup of butter, room temperature
3/4 cup granulated sugar, plus more for rolling cookies
? cup of pure pumpkin
? cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon, plus extra for rolling cookies
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Here is how you make Pumpkin ginersnaps:

1.Beat butter and sugar together until creamy and smooth. Add pumpkin, molasses, egg, and vanilla. Mix well to combine2. Whisk flour, baking soda, spices, and salt.3. Add dry ingredients to wet ingredients and mix.4. Refrigerate the dough for at least 1 hour to become firm.5.Preheat oven to 350? F. Line baking sheet with Silpat or parchment paper. Place sugar and cinnamon in a small bowl. Roll tablespoon-sized balls of dough in sugar mixture until well coated. Place on prepared baking sheet, about 2 inches apart. Bake for 10?12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.Serving Size: Makes 36 cookiesNumber of Servings: 36Recipe submitted by SparkPeople user ECHUCK.

The nutritional information for Pumpkin ginersnaps is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 82.7

• Total Fat: 3.2 g
• Cholesterol: 30.6 mg
• Sodium: 108.9 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 0.4 g
• Protein: 1.7 g