Pumpkin Gingersnaps

Pumpkin Gingersnaps

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon ground ginger
1/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup canned pumpkin puree
1 tablespoon molasses
1 teaspoon vanilla extract
1 large egg
1/4 cup finely chopped walnuts, toasted

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, baking soda, salt, pumpkin pie spice and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and pumpkin until creamy - about 1-2 minutes. Beat in molasses, vanilla and egg until well combined. Reduce mixer speed to low and beat in flour mixture until combined - about 1-2 minutes. Beat in walnuts until combined.

Chill dough in freezer or refrigerator for 30 minutes until cold and firm. Roll dough into balls, place on cookie sheets, and bake 10 minutes or until puffed and golden brown on the bottoms.