Ohhh so soft Pumpkin Gingersnaps!

Ever wanted to have a delicious cookie that just 'feels' like Fall and Christmas all in one bite?  If so, then this cookie has your name all over it.  Not only is it delicious, but like it says in the title its 'ohhh so soft'.  No joke.  Not like 'crumble all over the place' kind of soft.  Its like 'holds its shape and feels like you are biting into the sweetest cloud in the sky' soft.  Its another good recipe to use up some of the canned pumpkin you might have loitering in your cabinets.

Take a bowl and cream your butter and sugar.  Then follows the pumpkin, vanilla, egg and molasses.  (recipe will be at the bottom)

In another bowl whisk together the flour, salt, baking soda and all those yummy spices (cinnamon, ginger & cloves)

Begin to mix the dry stuff into the wet stuff, a little at a time so you don't end up looking like you've been beaten up by a powder puff.  The batter will be super soft & sticky, so you'll need to keep it in the fridge for at least an hour.  I had somewhere to take these little gems, so I cheated and stuck it in the freezer for 20 minutes or so.

Now take your favorite spoon and try to scoop out around the size of a walnut.  Roll them into little balls and then toss them in sugar.  Bake them on parchment at 350 F for 10-12 minutes.  Good luck trying not to burn your tongue because you just can't wait for them to cool.  (Not that this has ever happened to me  or anything........ahem.)

The pumpkin makes me think Fall yet the molasses & ginger makes me all excited for Christmas.  Like most cookies, these go great with a cup of coffee.  My husband even liked these, and he hates gingersnaps.  Let me know if you try these and how you likes.  Happy baking y'all!

Pumpkin Gingersnaps
(from Two Peas & Their Pod)

½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

1. Beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In another bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour.
3. Preheat oven to 350° F. Line a baking sheet with parchment paper. Roll balls of dough in sugar and place on prepared baking sheet.  Bake for 10–12 minutes, or until cookies look cracked and set at the edges.