Pumpkin Gingersnap Cookies

Crispy on the outside and soft and chewy on the inside, with a spiced pumpkin base and the addition of candied ginger pieces.

First, brown butter and let this cool.

Blot pumpkin puree to remove excess moisture.

Add brown sugar, vanilla, egg yolk and pumpkin to the butter and whisk.

Whisk together flour, baking powder, baking soda, spices and salt.

Add this to the butter mixture along with finely chopped candied ginger.

Roll into tablespoon sized balls.

And roll each ball into granulated sugar until the sides are coated.

Bake until golden but still soft in the middle.

See the link for the full recipe!