Pumpkin Pie Ginger Snaps

Chewy gingersnaps with a spiced pumpkin pie filling

Make indents in the cookie dough and place pumpkin pie filling inside.

Let the cookies cool on a tray before serving.

Ingredients

Cookie Dough

• 1 stick (1/2 cup) unsalted butter, room temperature

• 200g (1 cup) sugar, plus more for rolling the cookies

• 113g (1/2 cup) pumpkin puree

• 85g (1/4 cup) molasses

• 1 egg

• 1 tsp vanilla extract

• 280g (2 1/3 cups) all-purpose flour

• 2 tsp baking soda

• 1 tsp ginger powder

• 2 tsp cinnamon

• 1/2 tsp salt

Pumpkin Filling

• 113g (1/2 cup) pumpkin puree

• 1 tbsp cornstarch

• 1 tbsp water

• 2 tbsp sugar

• 1 tsp pumpkin pie spice (or cinnamon)

Instructions

1. Make the cookie dough. Cream the butter and sugar together until smooth. Add the pumpkin puree, molasses, egg, and vanilla and mix well.

2. In a separate bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Add the dry ingredients to the wet and mix until well combined.

3. Chill the dough in the fridge for at least an hour.

4. Make the pumpkin filling. In a small saucepan, combine all the pumpkin filling ingredients. Cook until the mixture is mixed and slightly warm.

5. Place teaspoon-sized dollops of the pumpkin mixture onto a tray and place it in the freezer until they're solid.

6. Assemble and bake the cookies. Preheat the oven to 350. Line a baking sheet with parchment paper or silpat. Pour 3 tbsps of sugar into a small bowl.

7. Take 1-inch-in-diameter scoops of cookie dough, roll them into a ball, and roll them in the sugar.

8. Place the rolled cookie dough balls onto the prepared baking sheet. Make an indent in the center of each ball.

9. Place one of the frozen pumpkin fillings in each indent. Wrap the cookie dough up around the filling slightly to seal it.

10. Bake the cookies for 12-15 minutes until lightly brown on the edges. Let them cool on the tray before moving them.