SOFT PUMPKIN GINGERSNAP COOKIES

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 1/2 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

1. In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.
2. Add the pumpkin, molasses, egg, & vanilla, mix until well combined.
3. 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!
4. 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.}
5. 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

4.67 from 3 votes

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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!

Ingredients

• 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

Instructions

1. In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.
2. Add the pumpkin, molasses, egg, & vanilla, mix until well combined.
3. 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!
4. 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.}
5. 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.

Recipe Notes

Yields 3 1/2 dozen cookies