Two Peas and Their Pod

Pumpkin Gingersnap Cookies

Pumpkin Gingersnap Cookies from twopeasandtheirpod.com 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 twopeasandtheirpod.com 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 twopeasandtheirpod.com #recipe

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 salt

Directions:

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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231 Responses to “Pumpkin Gingersnap Cookies”

  1. Pingback: Pumpkins without the patch | Seasons Worth Savoring

  2. 88
    Sydney — October 18, 2011 @ 1:58 pm

    These were awesome! I made them last night for a dinner we threw together for some friends. Everyone kept asking for more! They were perfect, not too sweet and fluffy and chewy :)

    • Two Peas replied: — October 18th, 2011 @ 2:18 pm

      I am glad everyone enjoyed the cookies!

  3. 89
    jamie — October 19, 2011 @ 8:39 am

    hi! i found you from ‘our best bites’, when your nutella cookies were shared and linked. wow. so naturally next time i wanted to try out a new cookie, i came here! these cookies tasted perfect – the flavors and spices are right on! but my cookies were so flat and moist that they actually glued themselves together when i stacked them to store. any tips? like mixing times? i never know if i should beat cookie doughs 30 sec. or 5 minutes. especially during the butter/sugar stage.

    thanks for sharing your recipes – i have the pumpkin granola bars in the oven right now!

    • Two Peas replied: — October 19th, 2011 @ 9:01 am

      Hi Jamie! Welcome! I am glad you found us:) Did you bake them long enough? Cream the butter and sugar together until smooth-this usually takes 3 minutes. Let me know if you have any other questions!

  4. Pingback: Soft Pumpkin Gingersnap Cookie Recipe | Jen's Favorite Cookies

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  6. 90
    becky @ the Mixing Bowl Diary — October 21, 2011 @ 8:53 am

    wow, those sound great. I am going to try making these Gluten Free!! Thanks for the idea.

  7. 91
    Jessica — October 22, 2011 @ 6:44 pm

    Amazing! Made them, loved them!

  8. 92
    megan @ whatmegansmaking — October 23, 2011 @ 7:16 pm

    These sound like the perfect gingersnap! I can never seem to get mine to be soft and puffy. great idea :)

  9. 93
    Kallie — October 24, 2011 @ 9:07 pm

    Love gingersnaps- soft and chewy ones- and love pumpkin cookies so I thought I would love these. Just liked them…they didn’t have a real pumpkin or ginger taste to them so I felt like something was missing. Still fun to try a new cookie!

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  19. 94
    Joanna — November 11, 2011 @ 5:09 pm

    This recipe looks tasty but surely the point of a pumpkin recipe at this time of year is to use fresh pumpkin! How should we prepare the fresh pumpkin so that we can use this for biscuits?

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  21. 95
    Tali Simon @ More Quiche, Please — November 22, 2011 @ 2:27 pm

    Made these today with fresh pumpkin, substituting half the butter with oil, halving the cloves, and using 2/3 the sugar. They’re delicious, though they didn’t crackle on top like your batch. If I make these for company, I might use the full amount of butter.

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  24. 96
    Pam — December 2, 2011 @ 11:29 pm

    Are you sure you didn’t use brown sugar in this recipe? Mine turned out really cakey, not chewy, and I think it’s because of the lack of brown sugar.

    • Two Peas replied: — December 3rd, 2011 @ 11:18 am

      Yes, I am sure. I used granulated sugar.

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  27. Pingback: pumpkin gingersnap cookies « miki's kitchen

  28. 97
    Kayla — January 25, 2012 @ 2:23 pm

    I am disappointed with the texture of these cookies! They are really cakey and I like my cookies chewy. They have no crisp edges, they have a dense, quickbread-like texture :(

    • Two Peas replied: — January 25th, 2012 @ 2:52 pm

      Sorry you didn’t like the cookies. The pumpkin creates a cakey and soft cookie.

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  32. 98
    Heather — September 12, 2012 @ 11:31 pm

    These are so good! I’m in a pumpkin craze & yesterday I just made pumpkin granola so I had to use up the rest of the can & of course two peas came to mind! (loving every recipe on this site! Favs are the rolo cookies, key lime pie, cinnamon streusel pancakes…I could go on) I made these ones today – quick question on aesthetics though: mine didn’t go as flat as yours, any suggestions as to why? (I ended up flattening them down a bit with my hands when they came out of the oven as they stayed fairly mounded)

  33. 99
    Amanda — September 15, 2012 @ 3:00 pm

    I love these cookies. This is how I found your site last year when I was looking for what to do with some extra pumpkin. Will these freeze well? Or how long will they still stay nice and fresh in a container?

    • Two Peas replied: — October 2nd, 2012 @ 1:13 pm

      Yes, they freeze well. Store in an air tight container. On the counter, they are good 3-4 days.

  34. 100
    Leah — September 17, 2012 @ 4:09 pm

    I just made these today, after dreaming about them for the last week since I saw the pin. But I have to say am a little disappointed. All I can taste is the baking soda. Do you think the baking soda could be reduced without hurting the texture, because they were perfect otherwise.

  35. 101
    Tina — September 19, 2012 @ 4:19 am

    Hi,

    I followed your recipe to the “T” and was wondering if the batter is supposed to be liquidy/wet. After I put the molasses in, it was like liquid cookie dough. The flour firmed it up a bit and refrigerating the dough helped. I’m certain I put in the correct amount of molasses. Interesting though – even with such a liquidy dough, the cookie didn’t over-spread. Thanks for your help.

    • Two Peas replied: — October 2nd, 2012 @ 1:14 pm

      It is a moist dough due to the pumpkin.

  36. 102
    Kari Routledge — September 22, 2012 @ 2:06 pm

    Making these right now. My dough is really sticky. Any suggestions? I put it back in fridge hoping to use it later.

  37. 103
    Lindsay — September 23, 2012 @ 12:56 pm

    These are delicious!
    However, mine do not look like yours. I realize that pumpkin creates a more cakey cookie, but mine rose high and are very fluffy. I love them, but I was really hoping for those chewy cracked edges like in your gorgeous photos. Any suggestions?

  38. 104
    Janet R — September 25, 2012 @ 12:28 pm

    What a FABULOUS collection of pumpkin recipes! My house smelled like heaven last night, baking the Pumpkin Ginger Snap Cookies! They’re delicious too!

    • Two Peas replied: — October 2nd, 2012 @ 1:15 pm

      Glad you liked the cookies!

  39. 105
    Anne Meilleur — September 26, 2012 @ 7:02 am

    These look so good, I have made so many of your recipes and they are all wonderful!

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