Recipe For Pumpkin Gingersnap Cookies

Slowly begin adding the dry ingredients to the wet ingredients.

Recipe for pumpkin gingersnap cookies. Add pumpkin cinnamon ginger cloves and nutmeg. Whisk the flour baking soda spices and salt together in the medium bowl. 1 tsp ground cloves.

Next add the pumpkin puree molasses egg and vanilla extract. 2 1 3 cups all purpose flour. Slowly begin adding the dry ingredients to the wet ingredients.

Add dry ingredients to wet ingredients and mix until combined. In a medium bowl whisk together flour baking soda spices salt. Mix until all is combined.

Press onto the bottom of a greased 13 in. Add the pumpkin molasses egg and vanilla extract mix until well combined. Recipe from dessert now dinner later yields 3 1 2 dozen cookies.

In a medium bowl whisk together flour baking soda spices and salt. Refrigerate the cookie dough for at least 1 hour. Combine the first four ingredients.

Bring the butter to room temperature on the counter. Prepare the cinnamon sugar. Add the butter and sugars to the mixing bowl continue to to beat until it is creamy and smooth.