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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!


  • 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.


Yields 3 1/2 dozen cookies