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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245 Responses to “Pumpkin Gingersnap Cookies”

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

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

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

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

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  8. 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 :)

  9. Two Peas — October 18, 2011 @ 2:18 pm

    I am glad everyone enjoyed the cookies!

  10. 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!

  11. Two Peas — October 19, 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!

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  14. 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.

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

    Amazing! Made them, loved them!

  16. 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 :)

  17. 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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  27. 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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  29. 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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  32. 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.

  33. Two Peas — December 3, 2011 @ 11:18 am

    Yes, I am sure. I used granulated sugar.

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  37. 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 :(

  38. Two Peas — January 25, 2012 @ 2:52 pm

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

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