Pumpkin Ginger Snaps
November 8, 2014 § Leave a comment
These cookies have a lot of ingredients in common with the whole wheat pumpkin chocolate chip cookies I shared with you just a short while ago. But lest you think that you don’t need another pumpkin cookie in your repertoire, let me convince you otherwise. These cookies are like cakey gingersnaps with just a hint of pumpkin. The spices are balanced perfectly, and will make your kitchen smell like a dream.
I got a major craving for gingersnaps after seeing this recipe for pumpkin pie in a mug on The Kitchn, which gets its crust from, you guessed it, gingersnaps. From that point on I was on a mission to have gingersnaps in my kitchen that night. The fact that these have pumpkin in them was icing on the cake.
These cookies are just sweet enough and have whole wheat flour, so I have felt perfectly justified in eating these for breakfast and as an afternoon snack with tea and a few apple slices. Hope you enjoy!
Adapted from two peas and their pod
- scant 1/2 cup canola oil
- scant 1/2 cup raw (turbinado) sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/3 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- granulated sugar for rolling the cookies
- In a large bowl whisk together the canola oil, sugar, pumpkin, molasses, egg, and vanilla extract.
- In a medium bowl whisk together the flours, baking soda, spices, and salt.
- Add dry ingredients to wet ingredients and stir with a spatula or sturdy spoon until thoroughly combined. The dough will be thick!
- Place the dough on the fridge for at least an hour, up to 2-3 days.
- When you are ready to bake the cookies, preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Fill a small bowl with granulated sugar.
- Use a tablespoon to scoop balls of dough, roll each ball in the granulated sugar, and then place on baking sheet, about 2 inches apart.
- Bake for 10-12 minutes. You want the cookies to crack and have firm edges, but still be soft in the middle.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to cooling rack and let cool fully.