Quick Summary
Pumpkin Gingersnaps- two of the best cookies in ONE! If you like pumpkin cookies and gingersnaps, you will LOVE this cookie recipe. The cookies are soft, perfectly spiced, and make a great fall treat!
I love making pumpkin cookies, gingersnaps, and molasses cookies. They are all classics. Well, I decided to take my love of all of these cookies and make ONE delicious cookie. These Pumpkin Gingersnaps are PERFECT.
The pumpkin keeps the gingersnaps extra soft and moist. The cookies are 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, sparkly top. These cookies are perfect for fall, winter, and even Christmas. Your friends and family will love them!
Cookie Ingredients
The ingredients are simple and will give you all of the fall vibes!
- Butter– use unsalted butter that is at cool room temperature.
- Sugar– granulated sugar for the cookie dough and for rolling the cookies.
- Pumpkin– pure pumpkin, find it in the baking aisle.
- Molasses– you can find molasses in the baking aisle too.
- Egg
- Vanilla Extract
- Flour– fluff, spoon, and level your flour when measuring.
- Baking soda
- Spices– cinnamon, ginger, and cloves
- Salt
How to Make Pumpkin Gingersnaps
- 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. DON’T over bake! You want the cookies to still be soft when you take them out of the oven. They will finish baking as they cool.
- 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.
How to Store
Store the cooled cookies in an airtight container on the counter for up to 3 days. You can also freeze the baked cookies for up to 2 months.
To freeze the cookie dough, roll the cookies into balls and place on a baking sheet or tray. Freeze for 30 minutes or until solid. Transfer the balls to a freezer container or bag. Freeze for up to 2 months. You don’t have to thaw before baking, just add a few minutes to the baking time.
More Pumpkin Cookie Recipes
- Pumpkin Chocolate Chip Cookies
- Soft Pumpkin Cookies
- Pumpkin Snickerdoodles
- Brown Butter Pumpkin Oatmeal Scotchies
- Pumpkin Breakfast Cookies
- Pumpkin Cinnamon Cookies
Find all of our cookie recipes HERE! There are LOTS to choose from!
Pumpkin Gingersnap Cookies
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar. plus more for rolling the cookies
- 1/2 cup pure pumpkin
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/3 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
- 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.
Nutrition
Have you tried this recipe?
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Love the idea of pumpkin gingersnap cookies! what a perfect combination. They look amazingly delish…and your pics are so beautiful too! (as always). These ingredients are right out of the pantry too which I love.
These look delicious and perfect for this time of year! I’m also going to check out your other gingersnap recipes for the holidays, yum!
These look amazing. I love gingersnap cookies. And that they’re pumpkin infused…nice!
“The pumpkin keeps the gingersnaps extra soft and moist, which is a must. I only like soft gingersnaps.” <– agreed, 100%
I am Pinning these to my pumpkin board!
Love this idea!
They look delicious and yummy. And the photos are just perfect
I like gingersnap crusts, but not usually the cookies because they’re so hard and blah! These totally reverse that! I bet they are amazing
your soft gingersnaps are staples in my holiday baking list! i seriously tell everyone about them. i can’t wait to try these!
Oh these sound and look perfect! Gotta make these!
These remind me of packaged chewy gingersnap cookies that I used to love. These cookies look fantastic with the pumpkin in them!
These sound lovely!
oh maria…these sound so good. they remind me of the ones my mimi used to make! i would eat them on road trips and down an entire bag before i even knew what had happened!
Yum! We make the big soft ginger cookies from AllRecipes every year, and I’m obsessed with the idea of making fall ice creams for ginger cookie ice cream sandwiches. I’m going to try your recipe too, because it might be perfect.
Those look scrumptious Maria, one of my very favorite cookies to much on this time of year! Hope you have a great day!!
I haven’t had gingersnaps in a long time. I love ginger too!
Oh maria what a great combo!
Love these!!
Gingersnaps are a favorite cookie of mine and I love pumpkin. Putting them together in one cookie is a home run! I too like a chewy cookie better. Can’t wait to make these. Congratulations on the little one, he’s a cutie!
I love soft and chewy gingersnaps, I’ll be adding these to my holiday baking list!
Im home sick today and these cookies might just be the thing to make me well again!
I’ve been contemplating what to do with the little bit of leftover pumpkin puree in my fridge. Now I know–pumpkin gingersnap cookies it is.
Opening mouth…..and insert 25.
Am loving that Fall flavor combination.
Just gorgeous and perfect for fall!
they look beautiful! i love the sugar crust on gingersnaps, and soft ones are my favorite.
I love all your pumpkin recipes for Fall! These cookies look delicious and I can not wait to make them. Thank you for sharing all your wonderful recipes 🙂 My husband can not get enough of your cilantro lime rice!
Cookies look great guys! But I think I want a picture of the little one too!
Great combination of flavors Maria – these sound like the perfect fall cookie to me!!
Will definitely be adding pumpkin to my ginger cookies – and did you know if you dip the cookie dough in water and then in sugar it creates a great sugar crust topping?
Great tip Lucy! Thanks for sharing!
I love pumpkin and I love gingersnaps, I bet together they are amazing!
I know two little boys who will be enjoying this for after school snack today – hoping these will brighten up our rainy/drizzly day!!!
Adding this to the never-ending list of pumpkin recipes I NEED TO MAKE that have been accruing!
Bookmarked! These look too good not to make. Hope all is well with you and your little one.
Awesome idea! I love soft gingersnap cookies too! And I’m always looking for new pumpkin recipes to try. I’m baking these this weekend!
Oh my goodness. I am LOVING all of your pumpkin posts. Bring ’em on!
These look so so good! Thank goodness my canned pumpkin seems to be never-ending; I could make (and eat) so many of these pumpkin treats!
oh you are SOOOO right. This is the PERFECT match for my pumpkin gingersnap ice cream!
These look great! I love soft gingersnaps too. Now I just have to remember to buy molasses next time I’m at the grocery! 😉
OMG, I just bought the stuff to make pumpkin spice cookies, we’re thinking alike, LOL. Oh and these look AMAZING!
Great minds think alike! 🙂
I just pinned them and cannot wait to try them out!!
Thank you!
Gingersnaps are my favorite cookie! Love this fall twist on a classic. Going to bake these up over the weekend. Thanks!
Mm, these remind me of the holidays!
Oh my goodness… These are just genius. I love gingersnaps, and the addition of pumpkin? YUM!
Spur of the moment dinner guests meant I needed a quick dessert. I also had a partial can of pumpkin in the fridge. Cookies seemed the best bet, and of course, Two Peas and Their Pod, came to mind first. And what recipe appeared on the home page? This one! Whipped these up in no time. They were so tasty! I might dial back the cloves next time, so that the pumpkin can shine through more. But trust me, these were divine.
I LOVE LOVE LOVE LOVE LOVE this recipe! PS…can you tell I am excited!?
I’m not even the biggest gingersnap lover, but this is making me want some!!
Hey!
I made these last night and they are wonderful!
So chewey and deliciously gingerbread-ish!
I am a lover of gingersnaps, however, tend to use them as crusts for tarts and cakes because of how hard they are..yuck!
I am glad to have this recipe now:).
I do have a quick question though…how do you store yours?
I placed mine on my cake stand and covered, but I think they need more air.
Do you leave yours uncovered? I just didn’t want them to dry out:).
Thanks for the great recipe!!
Gingersnaps are Ryan’s favorite and I’m always looking for new variations to make–I can’t wait to try these soon!
I can not believe how busy you are in the kitchen lately! Good for you!
You got right back in the saddle!
Hope you and the baby are doing great!
What a great recipe, these look fantastic!! 🙂
Oh no! Now I have to make these! YUM!
They look amazing Maria! I’m All-Pumpkin-All-The-Time right now. I can’t get enough. Delish!!
Maria, you’re killing me with this stuff! I love gingersnaps in a crazy way. Especially the soft and chewy variety. If I weren’t out of pumpkin, I would be making these right now instead of just looking at the pictures and drooling! So far, my favorite ginger cookie is a chocolate gingersnap that I just discovered last year. It has mini chocolate chips and chunks of crystallized ginger in it. It’s also soft and chewy and absolutely divine! We’ll see if your pumpkin gingersnap knocks it out of first place.
I only like soft ginger cookies too, and these look absolutely fabulous! Will definitely have to add these to my cookie trays this year!
Delicious idea, Maria. If I were near, I would bake you some 🙂 Caleb, is adorable.
my mouth is watering! Hope you and little pea are doing well
I love gingersnaps, too. Never would have thought to add pumpkin to them. Thanks for the inspiration!
Oh this is my kinda cookie!!
They look and sound fantastic! A perfect blend of flavors for sure 🙂
Wow, ginger snaps and pumpkin squished together to make perfect yumminess?! How great is that? Your cookies are honestly perfection. Love the photo as well and am new to your blog but always see the title just about everywhere. Now I know why. Congrats on your baby.
You just combined my two favorite cookies! Thanks for the recipe…can’t wait to try!
Marie
mylilpinkpocket.blogspot.com
Whoa! Pumpkin and gingersnaps all in one cookie? These look so delicious, they are definitely going on the “to-try-soon” list for sure!
you are a pumpkin baking wizard! i made your pumpkin corn bread so delish can’t wait to make these this weekend! love pumpkin time 🙂
So glad you liked the pumpkin cornbread!
Isaac loves gingersnaps and I love pumpkin – these are perfect for us! The recipe looks delicious.
I recently make some pumpkin snickerdoodles, but now you have me craving these! I’m loving the pumpkin recipes out there. Never get sick of them!
Love how you’ve combined pumpkin with gingersnap spices to get a winning combination- crispy on the edges and soft and chewy in the center, full of gingersnap spices.
I LOVE Gingersnaps… and I am so excited to make these!
I do have a question though… is the pumpkin called for in the recipe the canned pumpkin or fresh puree’d pumpkin? I am NOT a baker, so I have to be sure I know what to get! 🙂 THANKS!
I used canned pumpkin fort this recipe! Enjoy the cookies!
im guessing you mean ground cloves, right? thanks!
Yes, ground cloves!
You’ve just reminded me of my own recipe for pumpkin-molasses cookies. One of my hubby’s favorites, I’ll have to make them soon!
Great idea! I love the taste of both pumpkin and gingersnaps :)!
What a great idea to add pumpkin to gingersnaps.
Gingersnaps are one of my favorite recipes and these sound even better!!
These were so tasty and soft, everyone loved them, thanks!
These were awesome! I made them last night for a dinner we threw together for some friends. Everyone kept asking for more! They were perfect, not too sweet and fluffy and chewy 🙂
I am glad everyone enjoyed the cookies!
hi! i found you from ‘our best bites’, when your nutella cookies were shared and linked. wow. so naturally next time i wanted to try out a new cookie, i came here! these cookies tasted perfect – the flavors and spices are right on! but my cookies were so flat and moist that they actually glued themselves together when i stacked them to store. any tips? like mixing times? i never know if i should beat cookie doughs 30 sec. or 5 minutes. especially during the butter/sugar stage.
thanks for sharing your recipes – i have the pumpkin granola bars in the oven right now!
Hi Jamie! Welcome! I am glad you found us:) Did you bake them long enough? Cream the butter and sugar together until smooth-this usually takes 3 minutes. Let me know if you have any other questions!
wow, those sound great. I am going to try making these Gluten Free!! Thanks for the idea.
Amazing! Made them, loved them!
These sound like the perfect gingersnap! I can never seem to get mine to be soft and puffy. great idea 🙂
Love gingersnaps- soft and chewy ones- and love pumpkin cookies so I thought I would love these. Just liked them…they didn’t have a real pumpkin or ginger taste to them so I felt like something was missing. Still fun to try a new cookie!
This recipe looks tasty but surely the point of a pumpkin recipe at this time of year is to use fresh pumpkin! How should we prepare the fresh pumpkin so that we can use this for biscuits?
Made these today with fresh pumpkin, substituting half the butter with oil, halving the cloves, and using 2/3 the sugar. They’re delicious, though they didn’t crackle on top like your batch. If I make these for company, I might use the full amount of butter.
Are you sure you didn’t use brown sugar in this recipe? Mine turned out really cakey, not chewy, and I think it’s because of the lack of brown sugar.
Yes, I am sure. I used granulated sugar.
I am disappointed with the texture of these cookies! They are really cakey and I like my cookies chewy. They have no crisp edges, they have a dense, quickbread-like texture 🙁
Sorry you didn’t like the cookies. The pumpkin creates a cakey and soft cookie.
These are so good! I’m in a pumpkin craze & yesterday I just made pumpkin granola so I had to use up the rest of the can & of course two peas came to mind! (loving every recipe on this site! Favs are the rolo cookies, key lime pie, cinnamon streusel pancakes…I could go on) I made these ones today – quick question on aesthetics though: mine didn’t go as flat as yours, any suggestions as to why? (I ended up flattening them down a bit with my hands when they came out of the oven as they stayed fairly mounded)
I love these cookies. This is how I found your site last year when I was looking for what to do with some extra pumpkin. Will these freeze well? Or how long will they still stay nice and fresh in a container?
Yes, they freeze well. Store in an air tight container. On the counter, they are good 3-4 days.
I just made these today, after dreaming about them for the last week since I saw the pin. But I have to say am a little disappointed. All I can taste is the baking soda. Do you think the baking soda could be reduced without hurting the texture, because they were perfect otherwise.
Hi,
I followed your recipe to the “T” and was wondering if the batter is supposed to be liquidy/wet. After I put the molasses in, it was like liquid cookie dough. The flour firmed it up a bit and refrigerating the dough helped. I’m certain I put in the correct amount of molasses. Interesting though – even with such a liquidy dough, the cookie didn’t over-spread. Thanks for your help.
It is a moist dough due to the pumpkin.
Making these right now. My dough is really sticky. Any suggestions? I put it back in fridge hoping to use it later.
These are delicious!
However, mine do not look like yours. I realize that pumpkin creates a more cakey cookie, but mine rose high and are very fluffy. I love them, but I was really hoping for those chewy cracked edges like in your gorgeous photos. Any suggestions?
What a FABULOUS collection of pumpkin recipes! My house smelled like heaven last night, baking the Pumpkin Ginger Snap Cookies! They’re delicious too!
Glad you liked the cookies!
These look so good, I have made so many of your recipes and they are all wonderful!
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.
Sorry you didn’t like the cookies. I’ve never noticed a strong baking soda flavor.
Hey.
What would be a good substitute for molasses in this recipe? Brown sugar any good?
I haven’t made the cookies without the molasses. That is what gives them the gingersnap flavor.
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.
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 :).
Glad you liked the cookies!!
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.
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.
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
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 🙂
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.
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!
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. 🙂
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:)
Just made these and they are amazing. Thank you for sharing
I just made these and they are the best cookies I’ve made yet this season. Absolutely perfect! I’m thrilled.
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!
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.
Just whipped this recipe up and it’s pretty wet-looking dough .. accurate or should I add a pinch more flour?
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)
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!
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.
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.
These look amazing! Do you think blackstrap molasses will work in these? Thanks!
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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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…
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!!
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!
Glad you liked the cookies!
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!
What type of molasses do you recommend? I usually don’t keep molasses in the pantry…it’s usually King Syrup we keep.
Blackstrap molasses
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. 🙂
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. =)
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?
Lovely recipe!! Quiet glad i found this!!! Would not change a thing and they worked out perfect!! Thank you!!
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!!
Whoa! I can taste this ginger snapping in my mouth.
Love your page–knowing white flour is really not that good for you, ever thought about promoting whole wheat flour in your recipes? I realize it changes the out come a bit, but shouldn’t be too drastic, ya think? Thanks for awesome recipes
I agree with you on liking “only soft gingersnaps”… I’m anxious to try these this Fall.. Thanks! 🙂
Just made these, adding some Ghirardelli 70% chocolate chips. Fabulous!! Will be in my regular cookie rotation! Next time I’m planning to double the recipe, form the cookies and freeze before baking. Then just take out as many as needed and bake adding just a minute or two to the time.
Glad you liked the recipe!
These cookies are AMAZING! Soft, soft, soft, and oh so delicious. I have made two batches in the past week, and upon tasting some from my first batch, a friend declared, “You should go into business!” My entire family loves these, which is a huge bonus. Thanks for the awesome recipe!
You are welcome!
I made these the other day, and they are fantastic!!! I rolled them in turbinado sugar, which made a pretty sparkly finish. The recipe made 34 cookies, and they have gone pretty fast! Might be making another batch today, I took butter out to warm it up just in case…
Mine don’t look like the picture at all. Instead, they are thick, not cracked and the sugar on them is almost invisible. Did I make anything wrong? They taste good, though 🙂
Made these this weekend – fantastic! Took most of them to my office this morning and they were gone in record time. I think one person ate at least 6. These will be made over and over again. Thanks Maria!
These were tasty but they did not have the superb texture of my usual molasses cookies and they did not fall and crack. I’m sure that is due to the extra moisture of the pumpkin. The slight (almost indiscernible pumpkin flavor isn’t enough to make these regulars at my house.
–Nov. 7, 2014
Just made a batch of these and they are awesome! Was a little nervous at first about how they would turn out because my dough was rather sticky, but all is good. My son just passed through the kitchen and gobbled two cookies–said he could have eaten the whole plate. Added benefit: the house smells phenomenal…
Ginger and pumpkin- two absolute perfect flavors together. Forget chocolate and peanut butter!
I just made these and they are absolutely delicious!!
Just found this recipe and want to make them for Christmas. Do they freeze well?
Yes, they do!
Thank you for sharing. Found this on Pinterest. These were a huge hit at our Christmas gathering on Sunday. Very tasty. Not overly sweet like so many cookies. Just the right balance of flavors. Thanks again for sharing.
Yay! Glad you liked the cookies!
can i do cookie cutters with these? i have a pumpkin cookie cutter
These are incredible. Perfect blend of crispy outside and soft in the middle. I can see I’m going to have to make another batch because these will last about 10 minutes.
Ha! They don’t last long here either!
I made a double batch. Delicious. Perfect balance of spices. I sifted the dry ingredients together instead of mixing in a bowl with a whisk. After cooling for a few minutes, I loosened, but left them on the parhment paper to cool on the cooling rack. Very simple recipe, although they are very sticky before you roll them in the sugar. This will become an autumn staple for our house.
Lucian: I have looked through several recipe books and magazine searching for Pumpkin cookie recipes. I am delighted to have found your recipe and I am thankful. I have this great big pumpkin, ginger root, and several neighborhood children that love cookies, and my garden flowers, in the Spring. So you have helped me a great deal…Thank you so much. Lucia A. Tower
I’ve made these twice now and they keep coming out puffy and cake like- not flat and chewy!! Is this happening for anyone else?! Should I lessen the baking soda?
These are a go-to pumpkin cookie recipe in my house – made them for my book club Monday night and took the leftovers to work on Tuesday. Everyone raved about what good cookies they are! Thanks for such a great recipe!
The recipe sounds delicious but is , I”m sad to say, terribly misnamed. A ginger snap requires a “SNAP” to it, which you don’t get in a soft cookie. You might consider renaming the cookie to Chewy Pumpkin Ginger cookies or something like that. OR…and I just thought of this and may try it…I’d make (or purchase) dried pumpkin strips and pulverize them in my blender and use the powder for flavoring and substitute some of the pumpkin powder for some of the flour….
What is the size of the pumpkin can? They sound good
One 15 oz. can will do it. Enjoy!
I made a gluten-free version based on this recipe and posted it here:
http://www.thecrunchychicken.com/2016/10/gluten-free-pumpkin-gingersnap-cookies.html
They turned out amazing! Nice and chewy and soft and you can’t tell they are gluten-free. Thanks for posting this recipe!
Made these today and they are wonderful. Only problem I had was when I rolled them into balls the dough stuck to my hands, what can I do to prevent this next time?
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
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?
Do I store the cookies at room temperature? How long will they keep?
Yes, I keep them in an airtight container on the counter. They will be good fro 2-3 days. You can also freeze them.
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.
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!
So glad you liked the cookies!
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?
They look delicious and yummy. And the photos are just perfect
They look amazingly and your pics are so beautiful too!
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.
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.
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!
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:)
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?
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.
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!
Very good I really I the receipe of pumpin gingersnap thank you for this reciepe.
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.
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.
very good recipe
I made these a few weeks ago and everyone who ate the love the taste and soft texture. Definitely a recipe to keep! Thanks!
Holy amazeballs, these are delicious! Made them vegan with a flax egg and vegan margarine, added some spices to the rolling sugar. Perfect!
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!
So happy you loved them!
Bake them just now, though not flat, they are very tasty. Used frozen pumpkin and honey instead of molasses.
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.
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!
Delish!
Just finished a batch of these… and they truly are crisp around the outside and soft and chewy on the inside, with just the right amount of sweetness. And my house now smells amazing!
Perfect for National Pumpkin day!
Great cookies! Thanks so much for sharing.
I absolutely love these cookies. I found this recipe last year and the cookies were absolutely delicious. My family and friends loved these cookies. I’m going to bake these cookies again. Thank you so much for sharing this recipe
These cookies are amazing! They came out perfect and tasted unbelievably good! 5 star rating from my family and that means a lot!
Hello thanks for the cookie recipes! I love your posts. You mentioned a specific molasses to use in one of your messages… I can’t find it, what molasses did you recommend??
These cookies are some of my absolute favorites! I’ve made several batches every year for the past few years. My husband loves them, as well as several of my friends. They never last long!
These were a hit with friends and family. I passed a plateful across the chain link to my neighbor and bookmarked the recipe for next time—soon!
These cookies are delicious and chewy. I’m sure they will be eaten quickly. I like the spicy flavor and was hoping, however, for more pumpkin taste. I’ll make these again but I’m back on my search for more pumpkin!
Is it ½ of a large or small can of pumpkin?
1/2 cup
You need 1/2 cup. A 15 oz can will be plenty. Just measure out 1/2 cup.
Excellent! Took care of my craving for gingerbread cookies and pumpkin cookies.
These look great, I’m planning to make them soon. About how many cookies does this recipe make? Thx
We love these cookies! We make them every year and get asked to share the recipe all the time!
i really like the texture of these theyre very soft! the flavor is just a little lighter than id prefer, so if you enjoy things a little more spiced id add 1/3 cup of molasses and double the spices ! otherwise this recipe is fantastic ill definitely be making these again
I just made these so amazing . The house smells so Christmasy now. Gifting to neighbours . They are like a soft pumpkin pie baked inside a ginger cookie . MMM Thanks
I don’t know why it took me so long to leave a review but here we go…I have been making these cookies for YEARS! They became my signature cookie like 10 years ago. But best of all my grandma adores these cookies. I make them for her year around in big batches. She puts them in the freezer and heats up one cookie a day…like a vitamin LOL. Thank you so much for this recipe it actually has become such a staple for me and my family. I’m currently up before my toddler gets up baking my grandma 3 batches.
We love them. Cookie like cakey. I always make them every years
These look delicious! Trying them when I get home!!!
Yay!
These are so soft and gingery! So, so good. I did get sticky hands, but ended up coating them with sugar before rolling them in the sugar.
Glad you liked the cookies.
Can you use gluten-free flour?
I haven’t tried it, but I am sure an all-purposed gluten-free flour would work. Of course, the texture and flavor might be a little different.
I found these cookies to be a bit cakey. I would have liked them to be more buttery/cookie-like.
If you think I’ve made a mistake that made them too cakey, please let me know! I”m happy to try again!
They are more of a cakey cookie because of the pumpkin. They are a soft cookie.
Made these pumpkin gingersnap cookies this week and they were a big hit!
Yahoo!
I made these for an activity my garden club does at Presbyterian Senior Care. They were a HUGE hit. Everyone loved them….residents, aides , club members and family!
I have been making these for years! Everyone’s loves them! We love to make a double batch and freeze them…they taste amazing straight from the freezer even! Yum!
I love them frozen too:)
I made the pumpkin gingersnaps last night but forgot to roll in sugar before baking. they are still wonderful. They are going on tray to share with the lime coconut snowballs. Thanks for great recipes always!!
Perfect!!
May I have information on the topic of your article?
Great cookie !! I used organic whole wheat flour and a dark wildflower honey instead of sugar and also organic pumpkin for a healthier cookie with more fiber. Have made 4 batches so far. My son loves a
small candied ginger piece in each cookie. My neighbor also loves them and she is getting the recipe.
I am glad you love the cookies!