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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255 Responses to “Pumpkin Gingersnap Cookies”

  1. Georgia Pellegrini — October 12, 2011 @ 9:25 pm

    Mm, these remind me of the holidays!

  2. Jen @ My Kitchen Addiction — October 12, 2011 @ 9:46 pm

    Oh my goodness… These are just genius. I love gingersnaps, and the addition of pumpkin? YUM!

  3. Becki Sue — October 12, 2011 @ 9:55 pm

    Spur of the moment dinner guests meant I needed a quick dessert. I also had a partial can of pumpkin in the fridge. Cookies seemed the best bet, and of course, Two Peas and Their Pod, came to mind first. And what recipe appeared on the home page? This one! Whipped these up in no time. They were so tasty! I might dial back the cloves next time, so that the pumpkin can shine through more. But trust me, these were divine.

  4. Vicki Bensinger — October 12, 2011 @ 10:19 pm

    Ooh these sound fantastic and what a perfect marriage between the gingersnaps and pumpkin. I wish I’d thought of that. I love this recipe and know others will as well.

    Would you consider adding this recipe on my “Virtual Cookie Swap & Giveaway” that I’m doing right now? This is one of those recipes I know everyone would love.

    If you have the time please share the link to your recipe on my blog. You can view all the info here:

    Thanks for sharing!

  5. SweetSugarBelle — October 13, 2011 @ 12:17 am

    I LOVE LOVE LOVE LOVE LOVE this recipe! PS…can you tell I am excited!?

  6. Deborah — October 13, 2011 @ 1:15 am

    I’m not even the biggest gingersnap lover, but this is making me want some!!

  7. Rachael — October 13, 2011 @ 6:40 am

    I made these last night and they are wonderful!
    So chewey and deliciously gingerbread-ish!
    I am a lover of gingersnaps, however, tend to use them as crusts for tarts and cakes because of how hard they are..yuck!
    I am glad to have this recipe now:).
    I do have a quick question though…how do you store yours?
    I placed mine on my cake stand and covered, but I think they need more air.
    Do you leave yours uncovered? I just didn’t want them to dry out:).
    Thanks for the great recipe!!

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  9. natalie (the sweets life) — October 13, 2011 @ 9:52 am

    Gingersnaps are Ryan’s favorite and I’m always looking for new variations to make–I can’t wait to try these soon!

  10. stacey snacks — October 13, 2011 @ 10:41 am

    I can not believe how busy you are in the kitchen lately! Good for you!
    You got right back in the saddle!
    Hope you and the baby are doing great!

  11. Kelly — October 13, 2011 @ 10:45 am

    What a great recipe, these look fantastic!! :)

  12. Marie — October 13, 2011 @ 10:53 am

    Oh no! Now I have to make these! YUM!

  13. Heather | Farmgirl Gourmet — October 13, 2011 @ 11:55 am

    They look amazing Maria! I’m All-Pumpkin-All-The-Time right now. I can’t get enough. Delish!!

  14. Jen — October 13, 2011 @ 2:29 pm

    Maria, you’re killing me with this stuff! I love gingersnaps in a crazy way. Especially the soft and chewy variety. If I weren’t out of pumpkin, I would be making these right now instead of just looking at the pictures and drooling! So far, my favorite ginger cookie is a chocolate gingersnap that I just discovered last year. It has mini chocolate chips and chunks of crystallized ginger in it. It’s also soft and chewy and absolutely divine! We’ll see if your pumpkin gingersnap knocks it out of first place.

  15. Tracy — October 13, 2011 @ 2:43 pm

    I only like soft ginger cookies too, and these look absolutely fabulous! Will definitely have to add these to my cookie trays this year!

  16. Mari @ Mari's Cakes — October 13, 2011 @ 3:11 pm

    Delicious idea, Maria. If I were near, I would bake you some :) Caleb, is adorable.

  17. Alison @ Ingredients, Inc. — October 13, 2011 @ 3:14 pm

    my mouth is watering! Hope you and little pea are doing well

  18. Kasey — October 13, 2011 @ 4:00 pm

    I love gingersnaps, too. Never would have thought to add pumpkin to them. Thanks for the inspiration!

  19. Lisa [With Style and Grace] — October 13, 2011 @ 4:09 pm

    Oh this is my kinda cookie!!

  20. Rachel @ Baked by Rachel — October 13, 2011 @ 4:21 pm

    They look and sound fantastic! A perfect blend of flavors for sure :)

  21. Geni — October 13, 2011 @ 4:59 pm

    Wow, ginger snaps and pumpkin squished together to make perfect yumminess?! How great is that? Your cookies are honestly perfection. Love the photo as well and am new to your blog but always see the title just about everywhere. Now I know why. Congrats on your baby.

  22. Marie — October 13, 2011 @ 9:48 pm

    You just combined my two favorite cookies! Thanks for the recipe…can’t wait to try!


  23. Brenda @ Meal Planning Magic — October 13, 2011 @ 9:49 pm

    Whoa! Pumpkin and gingersnaps all in one cookie? These look so delicious, they are definitely going on the “to-try-soon” list for sure!

  24. Nastassia (Let Me Eat Cake) — October 13, 2011 @ 10:14 pm

    you are a pumpkin baking wizard! i made your pumpkin corn bread so delish can’t wait to make these this weekend! love pumpkin time :)

    • Two Peas replied: — October 14th, 2011 @ 9:06 am

      So glad you liked the pumpkin cornbread!

  25. Brittany — October 13, 2011 @ 10:39 pm

    Isaac loves gingersnaps and I love pumpkin – these are perfect for us! The recipe looks delicious.

  26. Nikki @Pennies on a Platter — October 14, 2011 @ 12:23 am

    I recently make some pumpkin snickerdoodles, but now you have me craving these! I’m loving the pumpkin recipes out there. Never get sick of them!

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  28. Jeanette — October 14, 2011 @ 8:12 am

    Love how you’ve combined pumpkin with gingersnap spices to get a winning combination- crispy on the edges and soft and chewy in the center, full of gingersnap spices.

  29. Shauna — October 14, 2011 @ 10:19 am

    I LOVE Gingersnaps… and I am so excited to make these!
    I do have a question though… is the pumpkin called for in the recipe the canned pumpkin or fresh puree’d pumpkin? I am NOT a baker, so I have to be sure I know what to get! :-) THANKS!

    • Two Peas replied: — October 14th, 2011 @ 1:08 pm

      I used canned pumpkin fort this recipe! Enjoy the cookies!

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  31. allana — October 14, 2011 @ 2:03 pm

    im guessing you mean ground cloves, right? thanks!

    • Two Peas replied: — October 14th, 2011 @ 4:48 pm

      Yes, ground cloves!

  32. Cara — October 14, 2011 @ 5:14 pm

    You’ve just reminded me of my own recipe for pumpkin-molasses cookies. One of my hubby’s favorites, I’ll have to make them soon!

  33. Mackenzie@The Caramel Cookie — October 15, 2011 @ 8:18 am

    Great idea! I love the taste of both pumpkin and gingersnaps :)!

  34. Barbara @ Barbara Bakes — October 15, 2011 @ 9:54 am

    What a great idea to add pumpkin to gingersnaps.

  35. Cookbook Queen — October 15, 2011 @ 10:38 am

    Gingersnaps are one of my favorite recipes and these sound even better!!

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  39. Lindsay — October 17, 2011 @ 10:40 am

    These were so tasty and soft, everyone loved them, thanks!

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