Christine, with her Pumpkin Gingersnap Cookies recipe! Christine will be receiving a Tre Sorelle gift basket full of sweet treats.
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In case you want to try out this award-winning recipe we've included it below. Be sure to comment below and tell us how it goes and what you think.
Pumpkin Gingersnap Cookies
The pumpkin in these cookies keeps the gingersnaps extra soft and moist. The texture of these cookies is slightly crisp on the edges with a soft and chewy center. The molasses, cinnamon, ginger, cloves and pumpkin all come together to create the perfect fall cookie, and makes the house smell so good!
Yield: 3 dozen cookies Cook Time: 10-12 minutes
½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (Libby’s canned pumpkin)
¼ cup molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, 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.
3. When you are ready to bake, preheat oven to 350o F. Line a baking sheet with 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 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.