Monday, November 7, 2011

Pumpkin Gingersnap Cookies

I made these cookies for the first Halloween Party we went to and they were such a huge hit. The texture I think is what MADE the cookie. It is somewhere between a cookie and a muffin.


Pumpkin Gingersnap Cookies
slightly adapted from here

1/2 cup of butter, at room temperature
3/4 cup agave nectar
1/2 cup of pure pumpkin
3 Tbsp of molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 cups of all purpose flour (i used about 2 cups whole wheat and the rest all purpose flour)
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon of nutmeg (the original called for cloves but I didn't have any)
1/2 teaspoon salt

1. In a medium bowl beat the butter and agave nectar together until creamy and smooth. (it may look a little more liquid-y than creamy, and yes I think I made liquid-y up). Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In another medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until well combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled 2-3 days.

3. When you are ready to bake, preheat oven to 325 degrees. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 20-22 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on a baking sheet for 2-3 minutes after removing from the oven, then transfer to a wire rack to cool completely.

*note: the dough was still pretty sticky after an hour. I'm not sure if that's because I didn't let them sit long enough or because of the agave nectar. so I just dropped them directly into the sugar and formed it into a ball while in the bowl.

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