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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245 Responses to “Pumpkin Gingersnap Cookies”

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  3. 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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  5. 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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  7. 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?

  8. 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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  11. 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!

  12. 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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  18. 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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  20. Khadijah — December 4, 2012 @ 5:54 am

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

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  23. 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.

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  30. 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…

  31. 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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  35. 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!

  36. Two Peas — October 5, 2013 @ 12:53 pm

    Glad you liked the cookies!

  37. 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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  40. 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.

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