Today I want to share one of my favorite go-to holiday recipes. These spicy ginger snaps are filled with a sweet butterscotch and pumpkin filling, making a delicious Pumpkin Ginger Snap cookie. I usually pull this one out for work functions, or when I don’t have a lot of time, since they are delicious with homemade and store bought ginger snaps. I’ll show you how to make the gingersnaps from scratch, but I won’t tell if you’re running behind and decide to start with some store bought snaps.

The Ginger Snaps

Ingredients:

•  3/4 cup unsalted butter (room temp)
• 1/2 cup brown sugar (preferably dark)
• 1/2 cup white sugar (plus extra for rolling)
• 1/4 cup dark unsulphered molasses
• 1 egg
• 2 cups flour
• 1/2 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves (optional)

Instructions:

1. In a large bowl, sift together flour, baking soda, salt and spices.
   
2. Using a stand or a hand mixer, whip butter and sugars until light and fluffy.
   
3. Add the molasses, egg and vanilla. Beat until well incorporated.
   
4. Add the dry ingredients to the mixer slowly, and mix until well combined.
5. Chill the batter until firm (20-30 minutes.)
6. Preheat oven to 350°.
7. Place some white sugar in a separate bowl. (I use a Cinnamon sugar) Roll the dough into 1 inch balls. I use a small melon scoop to portion them evenly.
   
8. Roll the balls in the sugar and place them on a baking sheet 2 inches apart.
9. Using a plate or the bottom of a glass, flatten the balls slightly.
10. Bake for 12-15 minutes until cookies feel dry on top. (Cook longer for more crispiness.)
11. Let snaps cool on a wire baking sheet while you prepare the filling.
    

The Butterscotch Pumpkin Spice filling

Ingredients:

•  1 bag of butterscotch chips
• 3 tablespoons of pumpkin puree
• 1 can cream cheese frosting
• 1 tablespoon Pumpkin spice (I use the Chai spice from my Roasted Acorn Squash & Chai Ice Cream recipe. I make a bunch at once and use it for everything!)

Instructions:

1. Microwave the butterscotch chips in a large bowl for 30 seconds at a time, stirring in between, until melted.
2. Add the pumpkin, spices, and 1/2 of the can of frosting.
   
3. Stir until combined. If needed, microwave at 30 second intervals until smooth.
4. While warm, pipe the filling onto the bottoms of half of your ginger snaps.
   
5. After a few minutes the filling will soft-set. Add the top snap.
6. Once filled, the snaps will absorb some moisture from the filling. It makes them more of a whoopie pie texture than a true, crunchy, snap. My family prefers them this way- but if you want yours to be snappy when your guests eat them, hold off on filling until the last possible moment.
   

I hope you have liked my recipe and that you enjoy the rest of your holiday weekend!

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Kayla Domeyer

My name is Kayla and I am an Artist and Graphic Designer. That means that I love pretty things, and also that I like to make free printables! I'm so happy that you've stopped by to visit my blog, and I hope you find something interesting here. In the past 15 years since I started the site, I bought a house, had two children, and shifted careers. My focus now is more about sharing and less about the daily grind.

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