I promised I would bring a new recipe to the blog this week so I started brainstorming last weekend. I wanted to do something that felt like fall – pumpkin or apple were my two initial thoughts. It finally struck me that I should make a pumpkin spice version of my husband’s grandmother’s famous dipped gingersnap cookies. And that’s how I came up with these! I tested the recipe a couple different ways and this one was my favorite. These cookies are super soft and absolutely delicious! Do yourself a favor and add these to your list of things to bake this fall. If you do I sure hope you enjoy them, happy baking!
i n g r e d i e n t s :
1 cup brown sugar
3/4 cup oil (I used canola but any neutral oil will work)
1 teaspoon vanilla
1/3 cup pumpkin puree (not pumpkin pie filling)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 bag of candy melts or about 6 squares of almond bark for dipping
d i r e c t i o n s :
1. Preheat oven to 350*.
2. In your stand mixer fitted with the paddle attachment add the sugar and oil mixing well. Add the egg, vanilla and pumpkin puree, mix well.
3. I then add all of the dry ingredients right into the bowl; flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. (If you have pumpkin pie spice you can use two teaspoons of that instead of the cinnamon, ginger, nutmeg and cloves.) Mix on low until just combined.
4. Line a baking sheet with parchment paper and scoop rounded balls onto the pan placing them about 1-2 inches apart. I used my tablespoon scoop for these cookies. No need to flatten them before baking.
5. Bake for about 10-12 minutes (I know my oven well and cookies are always done on the lower end of the time range so 10 minutes was perfect).
6. Let them rest on the pan a couple minutes before transferring to a cooling rack.
Dipping the cookies:
1. Melt the almond bark or candy melts in the microwave according to the package. I usually start with a full minute then stir really well. I go in 15-20 second increments after that. Stir really well between each and once it’s completely melted you can start dipping your cookies.
2. I dip the cookies halfway and then transfer to a piece of wax paper to dry.
3. You could choose to add sprinkles or maybe a light dusting of pumpkin pie spice before they harden.
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