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
- 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)
- In a large bowl, sift together flour, baking soda, salt and spices.
- Using a stand or a hand mixer, whip butter and sugars until light and fluffy.
- Add the molasses, egg and vanilla. Beat until well incorporated.
- Add the dry ingredients to the mixer slowly, and mix until well combined.
- Chill the batter until firm (20-30 minutes.)
- Preheat oven to 350°.
- 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.
- Roll the balls in the sugar and place them on a baking sheet 2 inches apart.
- Using a plate or the bottom of a glass, flatten the balls slightly.
- Bake for 12-15 minutes until cookies feel dry on top. (Cook longer for more crispiness.)
- Let snaps cool on a wire baking sheet while you prepare the filling.
The Butterscotch Pumpkin Spice filling
- 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!)
- Microwave the butterscotch chips in a large bowl for 30 seconds at a time, stirring in between, until melted.
- Add the pumpkin, spices, and 1/2 of the can of frosting.
- Stir until combined. If needed, microwave at 30 second intervals until smooth.
- While warm, pipe the filling onto the bottoms of half of your ginger snaps.
- After a few minutes the filling will soft-set. Add the top snap.
- 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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