Pumpkin Gingersnap Cookies

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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

Pumpkin cookies meet gingersnap cookies and the results are AMAZING! You will love these pumpkin gingersnap cookies, they are the perfect fall dessert.
4.5 from 12 votes
Prep Time
15 minutes
Cook Time
12 minutes
Servings
3 dozen cookies

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 ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  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.

If you like these Pumpkin Gingersnap Cookies, you might also like:

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. These cookies have great flavor but turned out like a boxed cake mix cookie.
    They look like they shld be set around the edges with soft centers.
    Not so. Just puffy and soft all over.
    Disappointing

  2. 4 stars
    Hi Maria, I have made your pumpkin gingerbread cookies many times. My love and I love them very much.
    My question is, can the dough be frozen as I always make a double batch?

    1. Yes, I keep them in an airtight container on the counter. They will be good fro 2-3 days. You can also freeze them.

  3. They did not flatten or have a cracked top and edges at all. I will not make these again. They are more cake like than cookie. I will stick to my “tried, tested and true” recipe in the future. The addition of the pumpkin doesn’t add any flavour. 

  4. 5 stars
    I love this recipe! I like to add a little more molasses and a little less pumpkin plus dip the bottoms in chocolate. It’s my go-to cookie recipe now!

  5. I tried the recipe. They came out fluffy and cake like. Would you increase the butter to give it the chewy crackled look? Would you keep it the same and melt some of the butter?

  6. 3 stars
    I probably did something wrong in the mixing process. Mine came out more like little cakes than cookies, and not spicy enough. I was hoping for flat discs, but these rose a lot and were too cake like for my tastes, especially since I was hoping for a cookie. 

  7. 5 stars
    ABSOLUTELY FANTASTIC!!! Twp thumbs up from grownups and children alike. What a wonderful addition to my holiday cookie trays, thank you. They came out perfectly the first time, even at high altitude, but I would tell high altitude bakers to watch them at about 8 min as mine were almost too done at 9 minutes.

  8. Hi Josh and Maria! Question for you: did this recipe receive an update at some point? I remember making these cookies several years ago and them looking and tasting just as you have pictured. However, I’ve made them a few times in the last few years, and they no longer look and only semi taste the way they used to. I noticed that there’s 2 tsp of baking soda in the recipe which seems to be causing my cookies to be super fluffy with no cracks and kind of a dry texture…not very gingersnappy at all, haha! Is it possible there’s a mistake in the recipe? Or could I be crazy? 🙂

    Any help you could provide would be greatly appreciated as these used to be my FAVORITE fall cookie recipe!

    1. I didn’t change the recipe at all. Did you add too much flour? You can always try adding less baking soda. I haven’t made them in years, I will have to retest them:)

  9. I’ve made these many times and they are my favorite cookie. I’ve always used fresh ginger but am wondering if ground ginger would work?

  10. 5 stars
    I just made these yesterday. They were great and will probably go on my Christmas cookie rotation. I did make a few changes. I sub’ed 1 cup whole wheat pastry flour for 1 cup of AP flour, and instead of 1 cup granulated sugar I used 1/3 cup brown sugar, 1/3 granulated and 1/3 splenda. And I added about 1/4 cup small diced crystallized ginger to really amp up that ginger flavor. I loved them.

  11. 5 stars
    These cookies were a HIT! Soft inside and lovely chewy edges with a beautiful mix of ginger and pumpkin flavours. A new Fall favourite for me! 

  12. 5 stars
    Can the dough be frozen? I would like to give them as part of a cookie tray but don’t want to use a lot of storage space prior.

  13. 5 stars
    Amazing show-stopper cookies. They’re the softest and everyone at work will love me forever for bringing them in. This recipe I’ve made twice now and it will become a tradition for me. The subtle sugar coating makes the texture of the cookies even better.

  14. I made these a few weeks ago and everyone who ate the love the taste and soft texture. Definitely a recipe to keep! Thanks!

  15. 5 stars
    Holy amazeballs, these are delicious! Made them vegan with a flax egg and vegan margarine, added some spices to the rolling sugar. Perfect!

  16. Sooo tasty! Mine did not crack, but turned out beautifully soft like big sugar cookies. I love that they don’t have any weird ingredients or strange instructions. Can’t wait to make them again!

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