Pumpkin Gingersnap Cookies
When the cookies have been baked allow them to cool on the cookie sheets for at least 2-3 minutes. Add the ginger and. Pumpkin Gingersnap Cookies Dessert Now Dinner Later Add the pumpkin molasses egg vanilla mix until well combined. Pumpkin gingersnap cookies . Pumpkin Gingersnap Cookies. 1 cup granulated sugar plus more for rolling the. The pumpkin keeps the gingersnaps extra soft and moist which is a must. Place 2 inches apart on the cookie sheets and bake in the oven for 10 minutes. Add the pumpkin molasses egg vanilla mix until well combined. Roll the dough into the sugar and place onto the cookie sheets. Preheat the oven to 350 degrees Fahrenheit. Combine the wet and dry ingredients together JUST until combined. Add the dry ingredients to the wet ingredients and stir until combined. Pumpkin gingersnap cookie pops are the perfect mini dessert for your holiday table. These pumpkin gingersnap cookies are so good that I have made them twice in the past w...