Soft Pumpkin Gingersnap Cookies are soft, perfectly spiced gingersnap cookies made with pumpkin! Classic cookie recipe with a twist perfect for holiday baking.
Pumpkin Gingersnap Cookies…mmmm…can’t you just smell these cookies baking? I can! I love, love, love Gingersnap Cookies. They just taste like the holidays to me. My husband isn’t super fond of them, but it’s more because of the crisp-chewy texture of most gingersnaps. He took one bite of these Pumpkin Gingersnap Cookies- where the added pumpkin really changes the texture and he was sold. They’re all the flavor of a traditional gingersnap but with a lovely soft texture. They’re our new favorite holiday cookie! Enjoy.
Pumpkin Gingersnap Cookies
Recipe from Dessert Now, Dinner Later
Yields 3 dozen cookies
- 1/2 cup butter, room temperature
- 1 cup granulated sugar, plus more for rolling the cookies
- 1/2 cup pure pumpkin
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla
- 2 1/3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp salt
- In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.
- Add the pumpkin, molasses, egg, & vanilla, mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & mix until combined. The dough is fairly sticky, so be sure to REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. I personally think these cookies taste better after the dough has sat in the fridge for a day to allow the flavors to meld!
- When you are ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart. {I use Turbinado sugar- it is coarse so the granules of the sugar stand out more.}
- Bake for 10-12 minutes, or until cookies look cracked & set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
If you love these Soft Pumpkin Gingersnap Cookies, be sure to try a few of our other favorite holiday recipes!
- Homemade Peppermint Patties
- Tiger Butter Fudge
- Chocolate Caramel Bars
- Hot Chocolate Cookie Cups
- Easy Cracker Toffee
Soft Pumpkin Gingersnap Cookies
Soft Pumpkin Gingersnap Cookies combine all your favorite holiday spices with the amazing taste and texture of pumpkin, to create cookie perfection!
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Servings: 36 cookies
Calories: 84kcal
Ingredients
- ½ cup butter room temperature
- 1 cup granulated sugar plus more for rolling the cookies
- ½ cup pure pumpkin
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla
- 2 â…“ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 ½ tsp ground ginger
- 1 tsp ground cloves
- ½ tsp salt
Instructions
- In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.
- Add the pumpkin, molasses, egg, & vanilla, mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & mix until combined. The dough is fairly sticky, so be sure to REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. I personally think these cookies taste better after the dough has sat in the fridge for a day to allow the flavors to meld!
- When you are ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart. {I use Turbinado sugar- it is coarse so the granules of the sugar stand out more.}
- Bake for 10-12 minutes, or until cookies look cracked & set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Notes
Yields 3 1/2 dozen cookies
Nutrition
Calories: 84kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 119mg | Potassium: 55mg | Fiber: 1g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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Dawn says
My grandma used to make the best gingersnap cookies 🙂 I haven't tried pumpkin gingersnaps before.. I'm so pinning this…. Thank you 🙂
Deborah says
I made the pumpkin gingersnaps. I didn’t use as much ginger as it called for because my husband doesn’t care for ginger that much. They are delicious! Thank you for sharing this recipe!
Alison says
Thank you Deborah! I am glad less ginger worked well for you and your husband!
Jenn says
Would this work with almond, oat, or coconut flour? These look amazing!
Jessica says
I haven’t tested it with a gluten free flour, Jenn…
Rachel Jagger says
THESE COOKIES BURN LIKE CRAZYYYYY!
Jessica says
Most cookies burn like crazy if you overcook them… have the oven too high…leave them in for too long… or if you use a really cheap cookie sheet, they’re also more likely to burn. None of these things are the recipes fault. 😉
auntie em says
Made these cookies for Thanksgiving this weekend and they were a hit. Followed recipe as shown. I ended up splitting the dough and baking each half over two days. First two pans were chilled for 12 hours. Second two pans for 48 hours. Definitely better if you can chill for longer. The scent and flavour was incredible.
Instead of rolling the last two pans in the sugar I pressed them lightly on the parchment sheet covered cookie sheet with a glass dipped in sugar. A lot less sticky mess! I hate handling dough if at all possible.
Thank you so much for sharing this great recipe. Definitely a keeper! 🙂
Alison says
I’m so glad this was a hit for you and thank you for sharing your tips!
Lise says
These are DELICIOUS! I made them gluten free using a cup for cup blend(Namaste), the flavor was amazing, chilled for 24 hrs. The only thing I can say is they had to be cooked way longer if left as a ball, the last batch I flattened with a fork and they cooked better, but Still needed a good 14-15 min.
Kathy Holst says
Looking Forward to trying these. Where can I find the nutrition info on these cookies?
Nellie says
I added the nutrition info to the recipe card at the bottom, so you should be able to see that now. Thank you!