Pumpkin Toffee Gingersnaps
These Pumpkin Toffee Gingersnaps are deliciously soft and chewy cookies packed with sweet fall flavor!
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Makes: 4 dozen cookies
Ingredients
- 1 ½ sticks (¾ cup) unsalted butter, room temperature
- 1 ¾ cups granulated sugar, plus more for coating cookies
- 1 large egg
- ½ cup pumpkin purée
- ½ cup molasses
- 3 ½ cups all-purpose flour
- 1 Tbsp baking soda
- 1 Tbsp ground ginger
- ¼ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup toffee pieces
Instructions
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar until light and fluffy, 2-3 minutes.
- Add egg, pumpkin purée and molasses and mix until combined.
- In a separate large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, and salt.
- Pour flour mixture into wet mixture and mix until just combined, taking care not to over-mix. Fold in toffee pieces.
- Place dough in refrigerator for at least 20 minutes.
- Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
- Scoop tablespoons of dough, roll in extra sugar until well coated, and place on prepared- baking sheets about 1 inch apart.
- Bake for about 7-10 minutes, until cookies are just starting to brown at edges.
- Let cool in pan for a 5-10 minutes before moving to rack to cool completely.
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