Two Peas and Their Pod

Pumpkin Gingersnap Cookies

Pumpkin Gingersnap Cookies from A fall favorite!

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.

Pumpkin Gingersnap Cookie Recipe from A fall favorite!

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 Cookie Recipe from #recipe

Pumpkin Gingersnap Cookies

Yield: 3 dozen cookies

Cook Time: 10-12 minutes


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 salt


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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251 Responses to “Pumpkin Gingersnap Cookies”

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  1. CouponClippingCook — October 12, 2011 @ 3:12 am

    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.

  2. Kathryn — October 12, 2011 @ 4:38 am

    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!

  3. Averie @ Love Veggies and Yoga — October 12, 2011 @ 5:08 am

    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!

  4. Blog is the New Black — October 12, 2011 @ 5:53 am

    Love this idea!

  5. Priyanka — October 12, 2011 @ 5:55 am

    They look delicious and yummy. And the photos are just perfect

  6. Erica — October 12, 2011 @ 6:13 am

    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

  7. Jessica @ How Sweet — October 12, 2011 @ 6:45 am

    your soft gingersnaps are staples in my holiday baking list! i seriously tell everyone about them. i can’t wait to try these!

  8. Christina @ This Woman Cooks! — October 12, 2011 @ 7:49 am

    Oh these sound and look perfect! Gotta make these!

  9. Lauren at Keep It Sweet — October 12, 2011 @ 7:58 am

    These remind me of packaged chewy gingersnap cookies that I used to love. These cookies look fantastic with the pumpkin in them!

  10. Katrina @ Warm Vanilla Sugar — October 12, 2011 @ 8:05 am

    These sound lovely!

  11. Heather (Heather's Dish) — October 12, 2011 @ 8:09 am

    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!

  12. Jenny — October 12, 2011 @ 9:18 am

    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.

  13. Jenny Flake — October 12, 2011 @ 9:42 am

    Those look scrumptious Maria, one of my very favorite cookies to much on this time of year! Hope you have a great day!!

  14. Curt — October 12, 2011 @ 9:49 am

    I haven’t had gingersnaps in a long time. I love ginger too!

  15. vanillasugarblog — October 12, 2011 @ 9:50 am

    Oh maria what a great combo!
    Love these!!

  16. Deb @ knitstamatic — October 12, 2011 @ 9:55 am

    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!

  17. Cassie @ Bake Your Day — October 12, 2011 @ 10:28 am

    I love soft and chewy gingersnaps, I’ll be adding these to my holiday baking list!

  18. Katie — October 12, 2011 @ 10:40 am

    Im home sick today and these cookies might just be the thing to make me well again!

  19. Emilee — October 12, 2011 @ 11:08 am

    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.

  20. Bev Weidner — October 12, 2011 @ 11:40 am

    Opening mouth…..and insert 25.

  21. Lynne @ 365 Days of Baking — October 12, 2011 @ 11:45 am

    Am loving that Fall flavor combination.

  22. Delishhh — October 12, 2011 @ 11:49 am

    Just gorgeous and perfect for fall!

  23. brandi — October 12, 2011 @ 11:51 am

    they look beautiful! i love the sugar crust on gingersnaps, and soft ones are my favorite.

  24. Esther Sam — October 12, 2011 @ 12:40 pm

    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!

  25. Ashley — October 12, 2011 @ 12:48 pm

    Cookies look great guys! But I think I want a picture of the little one too!

  26. Nancy@acommunaltable — October 12, 2011 @ 12:49 pm

    Great combination of flavors Maria – these sound like the perfect fall cookie to me!!

  27. Lucy Lean — October 12, 2011 @ 1:00 pm

    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!

  28. HeatherChristo — October 12, 2011 @ 1:15 pm

    I love pumpkin and I love gingersnaps, I bet together they are amazing!

  29. — October 12, 2011 @ 1:28 pm

    I know two little boys who will be enjoying this for after school snack today – hoping these will brighten up our rainy/drizzly day!!!

  30. Joanne — October 12, 2011 @ 2:15 pm

    Adding this to the never-ending list of pumpkin recipes I NEED TO MAKE that have been accruing!

  31. Pamc — October 12, 2011 @ 3:14 pm

    Bookmarked! These look too good not to make. Hope all is well with you and your little one.

  32. Cupcake Activist — October 12, 2011 @ 3:29 pm

    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!

  33. Oh my goodness. I am LOVING all of your pumpkin posts. Bring ’em on!

  34. Pingback: Pumpkin cravings… | CaliforniaRaisinRuns

  35. Lisa @ CaliforniaRaisinRuns — October 12, 2011 @ 4:17 pm

    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!

  36. tracy — October 12, 2011 @ 4:37 pm

    oh you are SOOOO right. This is the PERFECT match for my pumpkin gingersnap ice cream!

  37. Urban Wife — October 12, 2011 @ 4:54 pm

    These look great! I love soft gingersnaps too. Now I just have to remember to buy molasses next time I’m at the grocery! 😉

  38. Angie — October 12, 2011 @ 5:01 pm

    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! :)

  39. Natalie @ Cooking for My Kids — October 12, 2011 @ 6:06 pm

    I just pinned them and cannot wait to try them out!!

    • Two Peas replied: — October 12th, 2011 @ 6:30 pm

      Thank you!

  40. Teresa — October 12, 2011 @ 8:15 pm

    Gingersnaps are my favorite cookie! Love this fall twist on a classic. Going to bake these up over the weekend. Thanks!

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