Tuesday, September 25, 2012

Pumpkin Gingersnap Cookies with Maple Cream Cheese Glaze

These cookies combine some of my favorite holiday flavors to create a deliciously soft and simply divine treat that is sure to leave your taste-testers begging for more! The pumpkin and molasses keep the gingersnaps from "snapping," -- instead, these cookies are perfectly soft and chewy with slightly crispy edges that create one yummy bite packed with molasses, cinnamon, ginger, cloves and pumpkin goodness. I decided to punch up the fall flavors even more by drizzling a maple cream cheese glaze (leftover from my Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting) on these cookies. Coupled with rolling the cookies in sugar before baking, this sweet addition gives these treats an extra special shiny and delicious sparkle. 

If you're looking for your go-to fall cookie, look no further! I hope you enjoy these as much as I did! I've already made three batches!

Pumpkin Gingersnap Cookies with Maple Cream Cheese Glaze


½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (I used Libby's canned 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

8 tablespoons unsalted butter, at room temperature
8 cups confectioners sugar, sifted
1/2 teaspoon pure vanilla extract
12 ounces cream cheese, at room temperature


For the cookies:
1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium 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. 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 or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. 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 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

For the glaze:
1. Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least 2 minutes at the end to ensure that the frosting is light and fluffy. 

2. Once you've created the frosting, spoon out about 1 to 1 1/2 cups and warm in the microwave for about 10 seconds (or until desired glaze consistency). Drizzle onto cooled cookies using a spoon and allow to set and harden for about 15-20 minutes.

Makes about three dozen delicious cookies. Enjoy!

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