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

More Pumpkin Cookies

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.
4.41 from 15 votes

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 ½ teaspoons ground ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon salt

Instructions
 

  • 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.
  • 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.
  • 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.

Have you tried this recipe?

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Maria

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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  1. 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.

  2. 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! 

  3. 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.

  4. 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.

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

  6. 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!

  7. 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!

  8. 2 stars
    Made these today during our shelter in place in Minnesota. They’re very tasty but I can’t discern the pumpkin, so they are soft ginger cookies to me. I guess I prefer a more crunchy or even chewy ginger cookie. Will be sharing with my 94 year old neighbor, who loves it when I have time to bake.

  9. 5 stars
    These were so delicious and a little out of the box if you’re wanting to change things up. The dough is very sticky, even after refrigerating, but the cookies didn’t spread abnormally. I rolled mine in coarse turbinado sugar for extra crunch. Perfect for Fall!

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