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

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!

4.67 from 3 votes

Print Pin Rate

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

• 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

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