Ginger Pumpkin cookies.. Maggie’s Creations

These come out soft and full of flavor! They are wonderful without frosting. 

 

Ingredients

Half cup butter softened

1 cup sugar

1/4 cup molasses

1/4 cup pumpkin puree (I use canned 100% pumpkin)

1 egg

1 teaspoon pure vanilla extract

2 3/4 cup flour

2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1 1/2 teaspoon ginger

1 teaspoon ground cloves

1 teaspoon nutmeg

 

Instructions

Combine butter, sugar and molasses in mixer. Then add pumpkin puree, mix well. Then add egg and vanilla. Use a separate bowl to combine dry ingredients. Slowly add dry ingredients into wet until combined.

Wrap in parchment paper or zip lock bag and keep in refrigerator overnight.

 

 

Preheat oven to 375 degrees. Flour work surface and roll out dough to 1/4 inch thick. Cut into desired shaped and put on cookie sheet with parchment paper.

Bake for 7 to 9 minutes. Cool on wire rack. 

I don’t frost mine cause I think they are great without. But if you’d like to I’d use the standard gingerbread royal icing that firms up after application.

Store in airtight container or zip lock bags. Enjoy!