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”

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  3. Jeannie — October 2, 2012 @ 11:53 am

    I was so excited to make these, but when I finally did I was disappointed! I decided to double it because I was going to give some away. Well they have way too much baking soda in them. That is what I mostly taste and leaves an after taste. Too bad because it looked and sounded so delicious! I am throwing these away.

    • Two Peas replied: — October 2nd, 2012 @ 1:16 pm

      Sorry you didn’t like the cookies. I’ve never noticed a strong baking soda flavor.

  4. ashC. — October 4, 2012 @ 8:38 am


    What would be a good substitute for molasses in this recipe? Brown sugar any good?

    • Two Peas replied: — October 4th, 2012 @ 9:28 am

      I haven’t made the cookies without the molasses. That is what gives them the gingersnap flavor.

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  6. Leticia — October 5, 2012 @ 1:46 pm

    I just baked these, and they are very tasty, thank you for the recipe. I used cookie cutters, so they are slightly flatter and they didn’t crack like yours, maybe from over beating the dough. But the outside was crunchy and the inside cakey. I also left the dough in the fridge overnight.

  7. Sarah — October 7, 2012 @ 11:47 am

    These cookies are delicious! I made them exactly and wouldn’t change a thing about the recipe! Crispy on the outside soft on the inside and they taste like autumn :).

    • Two Peas replied: — October 7th, 2012 @ 6:44 pm

      Glad you liked the cookies!!

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  9. ChiCook — October 7, 2012 @ 8:06 pm

    Loved the cookies! Though I realized that because I used fresh pumpkin puree, the dough was more moist than it should have been–which also meant softer cookies. So I baked them for a bit longer. But just a heads up for those who aren’t using canned pumpkin, maybe drain the liquid off a bit.

  10. Jane — October 9, 2012 @ 4:27 pm

    I need a recipe for using some leftover pumpkin. This was perfect! So easy and I had everything I needed in my pantry. They taste so good! I will be making these again.

  11. Pingback: » Pumpkin Gingersnap Cookies

  12. Alexis — October 11, 2012 @ 4:55 pm

    I don’t have molasses on-hand. Do you think honey would be an okay substitute? Also, how do you measure your flour? Spooned and leveled, or do you dip the measuring cup directly into flour? Thank you! I’m excited to make these

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  14. Emily : — October 12, 2012 @ 4:34 pm

    These look amazing! My three year old daughter and I are going to make them right now and we can’t wait to eat them…. who knows maybe we will destroy all the evidence before my husband comes home so we don’t have to share :)

  15. Pingback: Pumpkin Gingersnap Cookies Recipe | Free Printable Coupons, coupon blog, DIY, Learn How to Coupon, and Make Ahead Meals | Fabulessly Frugal

  16. Mama Mo — October 15, 2012 @ 10:58 am

    I read most of the comments, but nobody said they made these cookies. However, this morning, I made the dough. I am very impress with the consistency texture of the dough. I had sample the dough before refrigeration. AMAZING flavors! In addition, I included 1 tsp of nutmeg in the recipe. I strongly suggest you try this wonderful cookie recipe. I will inform you about the final product. Thank you for sharing the recipe.

  17. Mama Mo — October 15, 2012 @ 6:51 pm

    I have finished baking the first batch of cookies…..These are HEAVENLY! Oh my…thank you for the recipe. I will bake them for the Thanksgiving holiday.
    Again, thank you!

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  19. Angela — October 17, 2012 @ 9:24 pm

    This is such an awesome recipe. This is the second time I’ve made them this season. I took them to work the first time and never have I had a recipe requested more. This time I did add some nutmeg because I like nutmeg with pumpkin things. Thanks for a great recipe. This is going to one of my fall recipes every year. :)

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  21. HeidelindDavis — October 20, 2012 @ 8:01 am

    Wow- these really are incredibly moist! These are perfect fall cookies:) My husband and I were munching on these while watching a scary movie. Great Halloween setting:)

  22. Nicole — October 20, 2012 @ 2:28 pm

    Just made these and they are amazing. Thank you for sharing

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  24. Laura Lynch — October 22, 2012 @ 4:11 pm

    I just made these and they are the best cookies I’ve made yet this season. Absolutely perfect! I’m thrilled.

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  27. Eowyn — October 31, 2012 @ 2:33 pm

    I made these over the weekend and they were fabulous! When I started I didn’t realize that I was pretty much out of white sugar (I had just enough to roll the cookies in) so I subbed in brown sugar and cut back a tiny bit on molasses and they were still great. So light and fluffy! Thanks for sharing!

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  29. Erin — November 14, 2012 @ 6:22 am

    Was very excited to make these and so wanted to love them but they were terribly disappointing. I don’t even think you can call these “cookies.” They baked up like little clouds and never fell. I knew they were supposed to be of the softer variety but these weren’t that. Loved the dough, though. Outstanding flavors.

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  31. Hannah — November 17, 2012 @ 3:51 pm

    Just whipped this recipe up and it’s pretty wet-looking dough .. accurate or should I add a pinch more flour?

  32. Dory — November 17, 2012 @ 10:14 pm

    Made these last night as a great pre-thanksgiving day cookie. Super easy recipe! Only problem is that mine ended up more puffy and cake like than a typical flat ginger-snap. Did I do anything wrong? They look completely different from the images posted! (Still super yummy though)

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  35. Toodie — November 23, 2012 @ 3:20 pm

    Oh my goodness, I am going to make these when I get home Sunday! I love the combination of pumpkin and gingerbread (and I love them separately too! LOL!) and cannot wait to add these to my favorites!!!! Thank you so much for posting!

  36. Laurie — November 25, 2012 @ 10:24 am

    These cookies are wonderful! Crunchy on the outside, soft on the inside without being cakey, and bursting with flavor. Can’t wait to make them again at Christmas. I used whole wheat white flour instead of all purpose, upped the spices a bit, and used an unrefined sugar, they turned out great. A hit with everyone in our household, which is not easy. I blogged them here.

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