Pumpkin Gingersnap Cookies
Published on October 31, 2022
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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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!
Pumpkin ginger snaps were YUMMY ! ! ! ! ! Great 4 holidays . I baked some and the rest l rolled in balls and froze for later and they were perfect to have on hand for unexpected guests. Would have sent you a pic but——there aren’t any left. My son loves them. Thank you! Barb
You are welcome. They are such a good fall and holiday cookie.
These are my kids favourite cookies! We use coconut sugar instead of white sugar and they’re still the perfecet amount of sweetness. Could you use sub spelt flour as well?