Pumpkin Gingersnap Cookies
I love Gingersnap cookies. I have two favorite recipes that I make around Christmas time-Gingersnaps with White Chocolate Chunks and traditional Soft Gingersnaps. I decided it was time to create a Fall Gingersnap cookie, so I made Pumpkin Gingersnaps. I made these cookies before our little baby was born and really wish I had a few to munch on now. The pumpkin goes perfectly with this molasses spiced cookie. These Pumpkin Gingersnaps are a great Fall treat.
The pumpkin keeps the gingersnaps extra soft and moist, which is a must. I only like soft gingersnaps. The texture of these cookies is perfect-slightly crisp on the edges with a soft and chewy center that is full of flavor. The molasses, cinnamon, ginger, cloves, and pumpkin all come together to create the perfect Fall cookie. I rolled the cookies in sugar before baking, which adds a hint of sweetness and a pretty cookie top.
I know I will be making these Pumpkin Gingersnap Cookies every Fall. They are a new favorite! I hope you like them too!
Pumpkin Gingersnap Cookies
Yield: 3 dozen cookies
Cook Time: 10-12 minutes
Ingredients:
½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (I used Libby's canned pumpkin)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon saltDirections:
1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
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SaveIf you like these Pumpkin Gingersnap Cookies, you might also like:
- Pumpkin Cookies with Cream Cheese Frosting from Sweet Pea’s Kitchen
- Pumpkin Spice Cookies from Honey and Jam
- Pumpkin Oatmeal Scotchies from Two Peas and Their Pod
- Cinnamon Glazed Pumpkin Cookies from The Craving Chronicles
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Love the idea of pumpkin gingersnap cookies! what a perfect combination. They look amazingly delish…and your pics are so beautiful too! (as always). These ingredients are right out of the pantry too which I love.
These look delicious and perfect for this time of year! I’m also going to check out your other gingersnap recipes for the holidays, yum!
These look amazing. I love gingersnap cookies. And that they’re pumpkin infused…nice!
“The pumpkin keeps the gingersnaps extra soft and moist, which is a must. I only like soft gingersnaps.” <– agreed, 100%
I am Pinning these to my pumpkin board!
Love this idea!
They look delicious and yummy. And the photos are just perfect
I like gingersnap crusts, but not usually the cookies because they’re so hard and blah! These totally reverse that! I bet they are amazing
your soft gingersnaps are staples in my holiday baking list! i seriously tell everyone about them. i can’t wait to try these!
Oh these sound and look perfect! Gotta make these!
These remind me of packaged chewy gingersnap cookies that I used to love. These cookies look fantastic with the pumpkin in them!
These sound lovely!
oh maria…these sound so good. they remind me of the ones my mimi used to make! i would eat them on road trips and down an entire bag before i even knew what had happened!
Yum! We make the big soft ginger cookies from AllRecipes every year, and I’m obsessed with the idea of making fall ice creams for ginger cookie ice cream sandwiches. I’m going to try your recipe too, because it might be perfect.
Those look scrumptious Maria, one of my very favorite cookies to much on this time of year! Hope you have a great day!!
I haven’t had gingersnaps in a long time. I love ginger too!
Oh maria what a great combo!
Love these!!
Gingersnaps are a favorite cookie of mine and I love pumpkin. Putting them together in one cookie is a home run! I too like a chewy cookie better. Can’t wait to make these. Congratulations on the little one, he’s a cutie!
I love soft and chewy gingersnaps, I’ll be adding these to my holiday baking list!
Im home sick today and these cookies might just be the thing to make me well again!
I’ve been contemplating what to do with the little bit of leftover pumpkin puree in my fridge. Now I know–pumpkin gingersnap cookies it is.
Opening mouth…..and insert 25.
Am loving that Fall flavor combination.
Just gorgeous and perfect for fall!
they look beautiful! i love the sugar crust on gingersnaps, and soft ones are my favorite.
I love all your pumpkin recipes for Fall! These cookies look delicious and I can not wait to make them. Thank you for sharing all your wonderful recipes
My husband can not get enough of your cilantro lime rice!
Cookies look great guys! But I think I want a picture of the little one too!
Great combination of flavors Maria – these sound like the perfect fall cookie to me!!
Will definitely be adding pumpkin to my ginger cookies – and did you know if you dip the cookie dough in water and then in sugar it creates a great sugar crust topping?
Two Peas replied: — October 12th, 2011 @ 6:31 pm
Great tip Lucy! Thanks for sharing!
I love pumpkin and I love gingersnaps, I bet together they are amazing!
I know two little boys who will be enjoying this for after school snack today – hoping these will brighten up our rainy/drizzly day!!!
Adding this to the never-ending list of pumpkin recipes I NEED TO MAKE that have been accruing!
Bookmarked! These look too good not to make. Hope all is well with you and your little one.
Awesome idea! I love soft gingersnap cookies too! And I’m always looking for new pumpkin recipes to try. I’m baking these this weekend!
Oh my goodness. I am LOVING all of your pumpkin posts. Bring ‘em on!
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These look so so good! Thank goodness my canned pumpkin seems to be never-ending; I could make (and eat) so many of these pumpkin treats!
oh you are SOOOO right. This is the PERFECT match for my pumpkin gingersnap ice cream!
These look great! I love soft gingersnaps too. Now I just have to remember to buy molasses next time I’m at the grocery!
OMG, I just bought the stuff to make pumpkin spice cookies, we’re thinking alike, LOL. Oh and these look AMAZING!
Two Peas replied: — October 12th, 2011 @ 6:30 pm
Great minds think alike!
I just pinned them and cannot wait to try them out!!
Two Peas replied: — October 12th, 2011 @ 6:30 pm
Thank you!
Gingersnaps are my favorite cookie! Love this fall twist on a classic. Going to bake these up over the weekend. Thanks!