These pumpkin gingersnaps are a wonderful cookie. Perhaps you’ll make up a batch for Thanksgiving. You can easily make your own sweet potato puree to use in these, or use some canned pumpkin.
We tried these out on our Bible study last week, and judging by the fact that there were 2 cookies left at the end of the night, I’d say they were a hit.
I used our favorite molasses crinkle cookie recipe, but substituted sweet potato puree in place of half of the butter. What could be better – you’re gaining a vegetable and dropping out some of the butter. I’d call that a winning combination.
Whole Wheat Sweet Potato Gingersnaps – Inspired by Simple Bites, mod. from here
- 1/3 C butter, room temp
- 3/4 C brown sugar
- 1/2 C sweet potato puree
- 1/4 C molasses
- 1 egg
- 2 1/2 C white whole wheat flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cloves
- 1/4 tsp. sea salt
- granulated sugar, for rolling
Begin by creaming together the room temperature butter (1/3 C) and 3/4 C brown sugar.
Add in the 1/2 C sweet potato puree, 1/4 C molasses and 1 egg. Mix until well blended.
Meanwhile, mix together 2 1/2 C white whole wheat flour, 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. cloves and 1/4 tsp. sea salt in a large bowl.
Add the dry ingredients to the creamed mixture in the base on the mixer.
Scoop cookies onto a place covered with granulated sugar. Each cookie should be about 1 1/2 inches in size (the size of a large walnut, or ping-pong ball).
Roll each dough ball in the sugar and place it on a lightly greased cookie sheet.
Bake at 350 for 8-10 minutes until cookies are set around the edges and slightly browned.
Remove cookies from a cookie sheet & transfer them to a wire cooling wrack. Cool completely before transferring to an airtight container to store.
Enjoy these cookies!
We loved them. The sweet potato/pumpkin flavor was not overwhelming, just subtle enough to make them irresistible.
Linked to: Tasty Tuesday, Talent Show Tuesday