Perfect for Thanksgiving. This is a soft cookie with both a pumpkin and gingerbread cookie flavor. These cookies are great without frosting. -Sarah
3 3/4 cups flour
2 t. ground ginger
2 t. cinnamon
1 t. baking soda
1/4 t. nutmeg
1/4 t. cloves
1/4 t. salt
1 1/2 cups butter, softened
1 cup brown sugar
1/3 cup sugar
1 egg
1/2 cup pumpkin
1/4 cup molasses
3 3/4 cups flour
2 t. ground ginger
2 t. cinnamon
1 t. baking soda
1/4 t. nutmeg
1/4 t. cloves
1/4 t. salt
1 1/2 cups butter, softened
1 cup brown sugar
1/3 cup sugar
1 egg
1/2 cup pumpkin
1/4 cup molasses
- Beat butter till creamy, add sugars, beat 1 minute. Beat in egg, pumpkin and molasses.
- Mix dry ingredients. Add half of dry ingredients to creamed mixture. Mix and add remaining dry ingredients. Refrigerate dough till chilled.
- Roll out and cut with cookie cutters.
- Bake at 350 degrees for 8-10 minutes.
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