Clark isn't a huge fan of pumpkin. I'm not sure why, since I think it's one of the best things EVER (especially in autumn), but I've definitely been winning him over these past couple of months. His favorite? These babies. Clark LOVES gingersnaps.

These are soft. They're not exactly "snappy"... I'm still working on legitimate gingersnaps. So, for now, enjoy these fabulously delicious soft pumpkin gingersnaps!

Ingredients:

- 1/2 C butter, at room temperature
- 1 C sugar
- 1/2 C pumpkin puree (I used canned)
- 1/8 C Molasses
- 1/8 C honey
- 2 tsp vanilla
- 1 egg
- 2 1/3 C all-purpose, unbleached flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 3/4 tsp ground cloves
- 1/2 tsp salt
- Raw or Granulated sugar, for rolling

Directions:

- Mix together your butter, sugar, pumpkin, molasses, honey, vanilla, and egg.

- Add your dry ingredients (premixed or not) in sections until you need to switch to a spoon or spatula.
- Let the dough sit in the fridge for at least an hour. I let mine sit for longer.
If you need to add a little extra flour so it's not super sticky, that's OK-- but don't go overboard!
- Preheat the oven to 350 and prepare your cookie sheet as needed.
- Use about a tablespoon of dough for each cookie. Roll the cookie in raw or granulated sugar and place on your cookie sheet.
- Bake for 11 to 13 minutes. Let cookies sit for a minute before transferring to a wire cooling rack.


This recipe makes around three dozen cookies, more or less depending on how big you make them. It was adapted from: Two Peas & Their Pod.