Pumpkin Gingersnaps

Good afternoon!

I'm in quite a frenzy today. I have a lot to do, yet all I've done today is fiddle around with my blog template and header, and eat sticky buns. I'm trying to figure out how to move my columns around. You see, I have a three column blog, but I would like to have a column on each side of my posts. Does anyone know how to do that? Like, I don't want two columns on the right side of my blog anymore. I've been staring at html for the past hour and I don't know how to fix it. Ugh.

If you know how to help me, email me, and I will bake you cookies. I'm serious. I will ship you a box of whatever kind of cookies you want. I would be so grateful!
**Update: I did it myself! I'm so proud.**


Remember when I had the blogiversary giveaway and I gave away cookies and other stuff? Well, Brandi of Love Me, Love My Dogs won, and a while back, she emailed me to let me know she received the cookies. I was nervous if she liked them or not, but luckily she liked them! It made my day when she emailed be back these pictures of she and her husband chowing down on the chocolate chip cookies.

Look at that stack of cookies! Nice! And with a big glass of milk. I like her thinking.


Brandi's husband having a chocolate chip cookie. (Don't worry - I asked Brandi if I could post these!)


Thanks, Brandi! Glad you liked the cookies. :)



I better hurry up with this post because I still have to do some running, go to the library, AND, visit Blockbuster to pick up some more Mad Men to watch. I know, I know. I'm late on the Mad Men craze. I just stated watching this week and I'm already hooked.

Today's cookie = Pumpkin Gingersnaps.



This cookie is a winner... one that I'll make again and again. They're spicy little cookies, flavored with pumpkin puree, pumpkin pie spice, ground ginger, butter, brown sugar, molasses and finely chopped toasted walnuts.



These are puffier and softer than regular gingersnaps, because of the addition of pumpkin puree. When the cookies comes out of the oven, they're firm, crisp, and perfect. The next day the the gingersnaps softened up, but they're still good. You could pop them back in the oven for ten minutes to re-crisp them if you wanted to.



I added mini chocolate chips in half of the batter and like the results. I think I probably prefer the non-chocolate chip gingersnaps, though.

SO good! I wish I had more of these cookies right now. I love, love pumpkin.



Pumpkin Gingersnaps
Printable Recipe

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.