Iced Pumpkin Gingersnap Cookies

 

I am all about any kind of holiday cookie around here and these Iced Pumpkin Gingersnaps just scream Christmas! The pumpkin is very subtle, but it makes the cookie so soft and delicious. These cookies are perfectly chewy and have just the right amount of spice. The icing on top is the perfect addition even though these cookies are great plain, too. These would make great cookies for your neighbors this holiday season!

Iced Pumpkin Gingersnap Cookies

Adapted from Two Peas and Their Pod

1/2 cup of butter, room temperature

1 cup granulated sugar plus 1/4 cup for rolling the cookies

1/2 cup pumpkin puree

1/4 cup of molasses

1 large egg

1 tsp. vanilla extract

2 1/3 cups all-purpose flour

2 tsp. baking soda

2 tsp. ground cinnamon

1 1/2 tsp. ground ginger

1 tsp. ground cloves

1/2 tsp. salt

Icing

1 1/2 Tbsp salted butter, melted

1 cup powdered sugar

2 Tbsp. milk or half and half, more if needed

1/2 tsp. vanilla extract

 

1. In the bowl of a stand mixer, beat the butter and 1 cup sugar together for 2 minutes until creamy. Add the pumpkin, molasses, egg and vanilla extract. Mix until well combined.

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

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat liner or parchment paper. Set aside.

4. Place 1/4 cup sugar in a small bowl. Using a cookie scoop, measure dough and roll each ball in sugar until well coated. Place on prepared baking sheet, about 2 inches apart.

5. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 5 minutes before transferring them to a wire rack to cool completely.

8. For the icing, whisk together all ingredients in a small bowl until well blended. Add more milk to thin as needed. Transfer to a small resealable bag and cut a small tip from one corner to drizzle over each cookie. Let icing set before eating.