Pumpkin Spice Gingersnaps

So if a pumpkin mated with a gingersnap, you would have these cookies. There, I said it. They have that ginger bit with the smooth pumpkin aftertaste. mmm. Oh, and they are HEALTHY. I know. A healthy cookie. I decided to make these because I do love pumpkin (DUH!) and gingersnaps, and why not have a cookie option that isn’t going to go straight to my ass this Christmas!

This recipe is an adaptation of this recipe over at Simple Bites. I had to make some modifications due to what I had on hand, but it was still healthy changes!

Enjoy!

Pumpkin Spice Gingersnaps

1/3 cup unsalted butter, room temperature

1 cup turbinado sugar plus 1/4 cup for rolling the cookies (unprocessed raw sugar, I got mine from Trader Joes)

1/4 cup molasses

1/2 cup pumpkin puree

1 teaspoon white vinegar

1 egg, room temperature

1 teaspoon ginger

1 1/2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon cinnamon + 1/2 teaspoon for rolling cookies

Preheat oven to 350°F. Line two baking sheets with parchment paper or Silpat mats.

Sift together flours, baking soda, kosher salt , ginger and 1 teaspoon cinnamon. In the bowl your stand mixer, cream butter and sugar together with the paddle attachment until fluffy and creamy, about three minutes. Scrape down the sides of the bowl. To the butter mixture add: molasses, pumpkin puree, white vinegar, and the egg. Beat well. Add dry ingredients and stir on low speed to combine. Turn off mixer and remove paddle. Roll the dough into 36 1-inch balls.

Combine the 1/4 cup turbinado sugar and the 1/2 teaspoon cinnamon. Roll each dough ball into this mixture and return to baking sheets, 12 per tray, evenly spaced. They will puff up and spread only a little bit when baking.

Bake cookies for  8 minutes on the middle and lower shelves of the oven, rotating the pans once midway though the baking time. Let cool for 5 minutes on cookie sheets before moving to wire racks. After cooling completely, eat up, or layer between waxed paper and freeze in an airtight container.