Soft Pumpkin Gingersnap Cookies Food

SOFT PUMPKIN GINGERSNAP COOKIES

Steps:

• Cookie dough: In the bowl of a stand mixer or using an electric handheld mixer, beat the softened butter and sugar together until creamy and smooth. Then, add in the pure pumpkin, molasses, egg, and vanilla extract, mix until well combined.
• After that, in a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, ground cloves and salt. Proceed to add the dry ingredients to wet ingredients and mix until combined.
• Chill: The dough will be fairly sticky, so be sure to REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. I personally think these cookies taste better after the dough has sat in the fridge for a day to allow the flavors to meld!
• Bake: When you are ready to bake the cookies, preheat oven to 350 degrees F. Then, line a baking sheet with parchment paper or a silicon mat. Also, place some sugar in a small bowl.
• Proceed to roll tablespoon-sized balls of dough and then roll them in the bowl of sugar until well coated, place them on the prepared baking sheet, about2 inches apart. I like to use Turbinado sugar, it is coarse so the granules of the sugar stand out more. But regular sugar also works well too.
• Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft so let them cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely. Serve and enjoy!

PUMPKIN-GINGERSNAP SANDWICH COOKIES

Steps:

• Place 2 gingersnaps, bottom sides up, on plate.
• Spread with cream cheese spread.
• Cover with remaining gingersnaps to make 2 sandwiches.

GINGERSNAP COOKIES (SOFT & CHEWY)

Steps:

• Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
• In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
• Add the dry ingredients and mix by hand.
• Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
• On a plate put at least a 1/4 cup of sugar.
• Then roll the balls into the sugar.
• Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.

SOFT GINGERSNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.

PUMPKIN GINGERSNAP COOKIES

Steps:

• In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.
• Add the pumpkin, molasses, egg, & vanilla, mix until well combined.
• In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & mix until combined. The dough is fairly sticky, so be sure to REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. I personally think these cookies taste better after the dough has sat in the fridge for a day to allow the flavors to meld!
• When you are ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart. {I use Turbinado sugar- it is coarse so the granules of the sugar stand out more.}
• Bake for 10-12 minutes, or until cookies look cracked & set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

GINGERSNAP PUMPKIN DESSERT

Steps:

• Crust:.
• Set aside 1 cup cake mix for topping.
• Combine gingersnap crumbs, and remaining cake mix.
• Stir in egg and butter, mix well.
• Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
• Filling:.
• Beat cream cheese and brown sugar in a large mixing bowl until smooth.
• Beat in eggs.
• Add the pumpkin, milk, spices, and vanilla and mix well.
• Pour over crust.
• Topping:.
• Combine gingersnap crumbs, sugar, and reserved cake mix.
• Cut in butter until crumbly.
• Stir in pecans.
• Sprinkle over filling.
• Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
• Cool on a wire rack for 1 1/2 hours.
• If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
• Store in refrigerator.
• When I made this, mine baked for 2 hours.

LAYERED PUMPKIN-GINGERSNAP DESSERT

Steps:

• Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
• Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

SOFT PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
• Stir in flour, baking powder and salt; mix well.
• Drop by the tablespoon on cookie sheet and bake for 15 minutes.

SOFT GINGERSNAP COOKIES

Steps:

• In a bowl, combine flours, baking soda, cinnamon, cloves, ginger and salt. Combine the egg substitute, sugars, oil and molasses; mix well. Add to dry ingredients; mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coating with cooking spray. Bake at 350° for 8-10 minutes or until cookies spring back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.