SOFT Pumpkin Ginger Cookies

• Vegetarian

• Produce

  • 2 tsp Ginger, ground
  • 1/4 cup Pumpkin puree

• Condiments

  • 3/4 cup Butter/margarine/vegan margarine
  • 1/4 cup Molasses

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 Sugar

Found on theveglife.com

Ingredients

• 3/4 cup butter/margarine/vegan margarine, softened
• 1 cup sugar
• 1/4 C Pumpkin Puree, not pumpkin pie filling
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt (do not skip the salt, it really brings out the flavor)
• Additional sugar for rolling

Directions

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer, cream together the softened butter or margarine and sugar until light and fluffy.
• Add the pumpkin puree and molasses, mixing until well incorporated.
• I like to combine the flour, baking soda and spices with a whisk before adding to the butter mixture.
• Do not over mix.
• Using a 1-1/2 cookie scoop, place the dough directly into the sugar. Roll into balls, coating well with the sugar.
• Place onto a cookie sheet about 2 apart as they will spread.
• Bake for approximately 10-12 minutes. You will see them start to form the cracks on top.
• They will still be soft so let them cool on the cookie sheet until they firm up a bit
• Using a spatula, remove to a cooling rack to finish setting.