Goodbye Halloween! Hello Thanksgiving! Time to make the transition to the next holiday! Now, I am definitely one of those people that absolutely loves this time of year. However, if I am to be perfectly honest, I may love it a little too much and struggled to NOT pull out the Christmas decorations while looking for my Thanksgiving centerpieces. I nearly justified putting up a Christmas tree as long as I didn’t put the ornaments on. Yeah. I’m one of those. You would think I was six instead of thirty-something! So this recipe is a perfect reflection of my holiday dilema! Christmas gingersnap cookies combined with yummy fall pumpkin? Ah-maze-ing!
- ½ cup of pumpkin puree
- ¼ cup of maple syrup
- 1 large egg
- ½ cup of butter, softened
- 1 cup sugar, plus more to roll your cookies in
- 1 ¼ teaspoon vanilla extract
- 2 ½ cups gluten free flour (again I used Namaste Perfect Blend)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
- In a medium bowl, whisk together flour, baking soda, spices, and salt.
- In a large bowl, beat the butter and 1 cup sugar together until smooth.
- Add the pumpkin, maple syrup, egg, and vanilla extract to the large bowl and mix until well combined.
- Add dry ingredients to large bowl slowly and mix until combined.
- Chill dough for 1 hour. If you skip this step your cookies may not be soft and fluffy!
- Peheat oven to 350° F.
- Place small amount of 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.
- Allow the cookies to cool for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely. They will be soft when you remove them from the oven, but if you allow them to cool before transferring them to the wire rack will alow them to set and firm up just a bit!