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Pumpkin Gingersnaps

11/12/2014

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​Here we are in the middle of November - the heart of a very busy season for a lot of us.  With Thanksgiving right around the corner and Christmas right on its heels.  Everyone's to-do list is longer than normal these days.  
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​I'm finding myself attempting to cram a little more into each day and sleeping a little less just to try and keep my head above water.  Fortunately, I do have a few little tricks up my sleeve that get me through my busiest cooking days.  One of my favorite not-so-secret tricks that gets me through the holiday season?  - frozen cookie dough.
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​Having cookie dough balls in the freezer has literally saved me from a mental breakdown - more than once.  Christmas parties at the kids school, work parties at Ben's office, last minute gifts for teachers and neighbors, etc.  I am doing my best to be super chef this month and those little balls of butter and sugar in my freezer are my cryptonite.   
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​I freeze almost all of my cookie dough and most of it I don't even thaw before I bake.  (I do add a couple of extra minutes to baking time though.)  These pumpkin gingersnap cookies from twopeasandtheirpod.com is especially festive and super freezer friendly.  
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Pumpkin Gingersnap Cookies
½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin 
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt


​Beat the butter and sugar together until creamy and smooth.
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​Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
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Whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. 
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When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.
​Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
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​You may want to make a double batch of these delicious little treats.  When you smell the dough - it will make you want to bake some right away.  
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​I want to know what your tricks are for surviving the busy holiday season.  Send them to me in a comment.

Ciao!
Click here for a printable version of this recipe
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