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Chewy Pumpkin Gingersnaps

Prep Time 20 minutes
Cook Time 11 minutes
Total Time 1 hour 31 minutes
Servings 30 cookies

Ingredients

For the Cookies

  • 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 ⅓ 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

For Rolling

  • ¼ cup granulated sugar

Instructions

Make the Dough

  • Spread the pumpkin puree on paper towels and press with more towels on top to blot out as much water as possible.
  • Beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
  • Mix in the blotted pumpkin, molasses, egg, and vanilla until smooth. It may look slightly curdled, which is fine.
  • In a separate bowl, whisk the flour, baking soda, cinnamon, ginger, cloves, and salt. Add to the wet ingredients in two or three additions, stirring just until combined.
  • Cover and chill the dough for at least 1 hour.

Roll and Bake

  • Preheat the oven to 350F and line two baking sheets with parchment.
  • Scoop tablespoon-sized balls, roll each in the reserved granulated sugar, and space them 2 inches apart on the sheets.
  • Bake 10 to 12 minutes, until the tops are cracked and the edges look set.
  • Let the cookies rest on the sheet for 3 minutes, then transfer to a wire rack to cool completely.

Notes

  • Blot the pumpkin: This is the key to chewy, not cakey, cookies.
  • Don't overbake: Pull them when the edges set but the centers still look soft.
  • Make ahead: Freeze the sugared dough balls and bake from frozen, adding a minute or two.