Pumpkin cookies meet gingersnap cookies and the results are AMAZING! You will love these pumpkin gingersnap cookies, they are the perfect fall dessert.
Prep Time15 minutesmins
Cook Time10 minutesmins
1 hourhr
Total Time1 hourhr25 minutesmins
Course: Cookies, Dessert
Cuisine: American
Keyword: pumpkin
Servings: 34cookies
Calories: 89kcal
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Ingredients
1/2cupunsalted butter,at room temperature
1cupgranulated sugar.plus more for rolling the cookies
1/2cuppure pumpkin
1/4cupmolasses
1large egg
1teaspoonvanilla extract
2 1/3cupsall-purpose flour
2teaspoonsbaking soda
2teaspoonsground cinnamon
1 1/2teaspoonsground ginger
1teaspoonground cloves
1/2teaspoonsalt
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.