The Pumpkin Pie Mini Indulgence at Seasons 52 is pumpkin cake, pumpkin mousse, pumpkin cake, pumpkin mousse, whipped cream and a ginger snap cookie. So many layers, but just the right amount. Their Pumpkin Pie Mini Indulgence is a secret recipe, but they’re happy to share with you how to make our ginger snap cookie.
Looking for more cookie recipes to try at home? Join our Virtual Cookie Swap!
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses, unsulphured
- 1 whole large egg
- 1/4 tsp vanilla extract
- 1 cup + 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp Kosher salt
- 1 1/2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 cup sugar in the raw
Directions
- Combine softened butter with brown and granulated sugars in electric mixer with a paddle attachment.
- Mix on medium speed until light and fluffy (3-4 minutes).
- Add molasses, egg and vanilla extract; mix until incorporated (1 minute).
- In a separate mixing bowl, whisk together flour, baking soda, salt and spices.
- Add butter mixture to flour and mix by hand until completely combined.
- Cover dough directly with plastic wrap and refrigerate batter for at least 2 hours, preferably overnight.
- Place sugar in the raw in a mixing bowl.
- Scoop dough into quarter sized portions using a tablespoon, and roll into balls in hands.
- Roll balls in sugar in the raw and place on paper-lined metal sheet tray.
- Bake at 350 degrees for 6-8 minutes, rotating at midpoint.
- Cool to room temperature.
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