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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211 Responses to “Pumpkin Gingersnap Cookies”

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  1. Pingback: Pumpkin Gingersnaps - Old Salt Merchants

  2. 178
    Zkarebear — December 2, 2012 @ 7:38 pm

    I made these, and they were good, but the dough was a little gooey for rolling with the added moisture from the pumpkin. Also I really couldn’t taste the pumpkin at all, they just tasted like the chewy ginger snaps I’ve been making for years*shrug*. Good cookies, but nothing special in the pumpkin department.

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  4. 179
    Khadijah — December 4, 2012 @ 5:54 am

    These look amazing! Do you think blackstrap molasses will work in these? Thanks!

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  7. 180
    Amber — December 23, 2012 @ 7:46 pm

    Wow these cookies are awesome!! They are such a big hit here I just mixed up my 3rd double batch this week!!! Maybe I will get some of this batch.

  8. Pingback: Munchie Monday: Pumpkin Gingersnap Cookies « hello momo

  9. Pingback: New Food: Soft Pumpkin Ginger Cookies | My Word with Douglas E. Welch

  10. Pingback: Two Peas and Their Pod: Pumpkin Recipes Galore! : Thermador Home Appliance Blog

  11. 181

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  12. Pingback: Pumpkin Gingersnap Cookies – Baking Adventures

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  14. 182
    Ginny — September 13, 2013 @ 12:43 am

    I just made a double batch of these bad boys for both my last day at work (new job, yay!) and my softball’s team year-end party, and HOLY SMOKES they are delicious!! I substitued all spices (except salt) with pumpkin spice and cooked them for a few extra minutes. They stayed pretty round and I was worried they were going to come out cakey, but NOPE! They’re deadly. Soft and chewy with that delightful sugar crust. I may or may not choose to share them…

  15. 183
    Rachel (teacher-chef) — September 26, 2013 @ 9:09 pm

    I made these last year and just re-came across the pin so decided to make them (totally forgetting that I had ever made them before). YUP – as amazing this year as they were last year!!

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  19. 184
    Amy — October 4, 2013 @ 8:13 pm

    I happened upon these on Pinterest. I am dairy free so I used my favorite vegan spread (Earth Balance) and it worked really well. The cookies were cake-like and delicious! Thanks for sharing the recipe!

    • Two Peas replied: — October 5th, 2013 @ 12:53 pm

      Glad you liked the cookies!

  20. 185
    Jo C. — October 6, 2013 @ 3:54 pm

    Made these today — they look gorgeous, smell heavenly and taste like Christmas! A winner and my kids loved. Mine were puffer than the photo, but that’s not a bad thing!

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  23. 186
    Sherri — October 23, 2013 @ 1:57 pm

    What type of molasses do you recommend? I usually don’t keep molasses in the pantry…it’s usually King Syrup we keep.

    • Two Peas replied: — October 23rd, 2013 @ 2:00 pm

      Blackstrap molasses

  24. 187
    Alayna — October 26, 2013 @ 3:18 pm

    These cookies are delicious and the perfect fall treat! I love gingersnaps, but don’t always like how crunchy they are. Thanks for the soft gingersnap recipe! This has become one of my go-to recipes. :)

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  26. 188
    Caitlin — November 10, 2013 @ 10:34 am

    I just made these and they are fantastic! Well worth the effort of ordering canned pumpkin online (since it is virtually impossible to find here in the UK). I’ll be sharing them with my coworkers tomorrow in the hopes of proving that pumpkin isn’t as gross as they think. =)

  27. Pingback: Favorite Fall Recipes | A Single Carrot

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  29. 189
    Clever Monkey — December 6, 2013 @ 1:02 pm

    I’ve made these twice already and they are a hit and get devoured! My question is do they freeze well? Do you freeze individually or is in a container okay?

  30. 190
    Lolly — January 5, 2014 @ 2:51 pm

    Lovely recipe!! Quiet glad i found this!!! Would not change a thing and they worked out perfect!! Thank you!!

  31. 191
    Anonymous — January 24, 2014 @ 2:46 pm

    Just wanted to say that these are great! They’re really soft and they have the perfect combination of flavors. I will definitely be making these again. Thanks!!

  32. 192
    Aqiyl Aniys — March 21, 2014 @ 11:11 pm

    Whoa! I can taste this ginger snapping in my mouth.

  33. Pingback: Chewy Pumpkin Ginger Cookies

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