Even gingersnaps are better with a little bit of pumpkin.
Halloween has come and gone. October is officially over. Thanksgiving is looking us in the eye. Judging by the giant Christmas tree at the mall and the white lights adorning my neighbor’s porch, we’re halfway to Yuletide. And not one of my past five posts have been about pumpkin. Oops. Let me say, that’s not a very accurate reflection of my baking life. Every other recipe I’ve made lately has had pumpkin in it. (Next on my list, for those who care, are pumpkin Rice Krispie treats.)
So in the interest of plowing through all my pumpkin baked goods before eggnog takes over as the flavor profile of the month, here’s a hybrid recipe: Pumpkin Gingersnaps. They’re not exactly snaps, as the chilling of the dough makes for puffy, pillowy cookies even for someone who melts her butter before incorporating it into the sugar. But they definitely got a thumbs up from my Offical Taste Tester #2 (otherwise known as my dad), who loves ginger-molasses cookies almost as much as he loves oatmeal-raisin ones. That’s proof enough for me that pumpkin is like chocolate: there’s not a dish that can’t be improved by its addition.