Pumpkin Gingersnap Cookies

Pumpkin Gingersnaps–The perfect combination of pumpkin and spices. I make these every year and everyone loves them! (Even the people who say they don’t like pumpkin.)

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My mom loves gingersnap cookies so I grew up eating them.  There is something about the ginger and the molasses together rolled in sugar that just makes me happy (like these small batch crispy ginger snaps). My mom also loves pumpkin pie and has been known to make it any time of the year so I grew up eating pumpkin pie year round.  I love the way that pumpkin and spices smell and taste together and it always reminds me of fall and these pumpkin gingersnaps are everything you need in a fall cookie.

I’ve brought these cookies to many a holiday party and everyone loves them.  Even people who don’t like pumpkin or gingersnaps, like my brother-in-law, have requested them multiple times.  They are perfect for cookie exchanges, holiday treats or just something yummy to munch on at home.  I love that they are not your typical pumpkin cookie, but they still bring the warmth of pumpkin and spices into your holiday baking (and kitchen).

Let’s get started!

How to Make Pumpkin Gingersnap Cookies

Here is what you’ll need to make these cookies:

First, in a large bowl, cream the butter and sugar together.  (I prefer to use my hand mixer.)  Then add the pumpkin, egg, molasses and vanilla and mix until well combined.

In a medium bowl, whisk the flour, soda, spices and salt together.

Add the dry ingredients to the wet ingredients and stir until combined.  Refrigerate for at least an hour.  The dough can be chilled for 2-3 days.  (One year, I made the dough the day before going out of town for Thanksgiving and just brought it with me in the cooler and put it in the fridge when we got to our destination.  So much easier than trying to bring all the ingredients with me!)

Preheat the oven to 350 degrees.  Line the cookie sheet with a silpat (silcone baking mat), parchment paper or a light coat of cooking spray.  I personally prefer using a silpat because it prevents the bottoms from getting overdone and makes removal super easy.  (I use these mats and love that they come in a set of three.)

Pour some sugar into a small bowl.  (I used about 1/4-1/3 cup.)  Using a spoon, scoop about a tablespoon of dough and roll it into a ball.  Drop it in the sugar and roll it around until coated.  Place on baking sheet about 2 inches apart.

Bake for 10-12 minutes, or until cookies look cracked and set on the edges.  Remove from oven and let cookies cool on pan for 2-3 minutes, as they will be very soft.  Transfer to wire rack to cool completely.

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Pumpkin Gingersnap Cookies

By Shani Ogden

The perfect combination of pumpkin and spices in a chewy, sugar-crusted cookie

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 dozen

Ingredients

• 1/2 c. butter, softened
• 1 c. sugar (plus more for rolling the cookies)
• 1/2 c. pure pumpkin puree (not pumpkin pie filling)
• 1/4 c. molasses
• 1 egg
• 1 tsp. vanilla extract
• 2 1/3 c. flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 1/2 tsp. ground ginger
• 1 tsp. ground cloves
• 1/2 tsp salt

Instructions

• In a large bowl, cream the butter and sugar together. Then add the pumpkin, egg, molasses and vanilla and mix until well combined.
• In a medium bowl, whisk the flour, soda, spices and salt together. Add the dry ingredients to the wet ingredients and stir until combined. Refrigerate for at least an hour. (The dough can be chilled for 2-3 days.)
• Preheat the oven to 350 degrees. Line the baking sheet with a silpat, parchment paper or a light coat of cooking spray. I personally prefer using a silpat because it prevents the bottoms from getting overdone and makes removal super easy.
• Pour some sugar into a small bowl. (I used about 1/4-1/3 cup.) Using a spoon, scoop about a tablespoon of dough and roll it into a ball. Drop it in the sugar and roll it around until coated. Place on baking sheet about 2 inches apart.
• Bake for 10-12 minutes, or until cookies look cracked and set on the edges. Remove from oven and let cookies cool on pan for 2-3 minutes, as they will be very soft. Transfer to wire rack to cool completely.

Notes

I put my dough back in the fridge in between batches to keep it from getting too warm and spreading too much while baking. It also creates more soft, dome-top cookies. If you like your cookies more flat, then keeping it out of the fridge in between batches will allow them to spread out more during baking and will produce a slightly more crisp cookie. It’s simply a preference, but either way is delicious!

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Hi! I’m Shani,

A stay-at-home mom of 4 and wife. I love sharing easy to follow craft tutorials, kid activities, family-friendly recipes, organization, travel and motherhood. I hope you’ll feel uplifted and empowered by each post, regardless of what kind it is. Join me as I raise my little munchkins and share the sunshine in this beautiful, crazy thing called life! Read more...

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