Every family has at least a few recipes that have been around longer than most family members have been alive (and look like it too). My Grandma has a solid amount of these in an overflowing recipe box, one of which is an amazing ginger snap recipe.
Her mom got it when my Grandma was in high school, and my Grandma wrote this recipe card out when she was getting ready to get married and leave home, so it’s over 55 years old!
I had some leftover pumpkin from the Thanksgiving pie so decided to put a pumpkin spin on these ginger snaps. They came out of the oven and were literally like clouds, super light and fluffy with the delicious flavour of my Grandma’s ginger snaps with a hint of pumpkin.
Needless to say, this isn’t the last time I’ll be making these.
- 1/2 cup softened butter
- 1 cup sugar, plus more to roll dough in
- 1 egg
- 1/2 cup pure pumpkin puree
- 1/4 cup molasses
- 2 cups plus 2 tbsp flour
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 2 tsp ginger
- Pinch of cardamom
Preheat oven to 350F.
Cream butter and sugar until light and fluffy, a couple of minutes. Add egg, then pumpkin, then molasses, mixing well after each addition.
Mix together dry ingredients and add to wet ingredients, mixing until incorporated.
Take about a tablespoon of dough and roll into a ball, then dip one side of the ball into a bowl of sugar. Place on a baking sheet sugared side up. If you want your cookies a little flatter, you can lightly press dough down with two fingers.
Bake cookies for 10 minutes at 350F.