These Pumpkin Gingersnap Cookies are the perfect fall gingersnap cookie. These Pumpkin Gingersnap Cookies are such a great twist on the classic ginger snap cookie. A combination of 2 amazing cookies, gingersnaps and pumpkin cookies rolled into one and everyone will love them. It brings out all the classic flavors of fall in one amazing cookie recipe.
Pumpkin Gingersnap Cookies
I am ready for fall. I know we still have a few weeks until fall is here but that is ok with me. I’m counting down the day and I am pretty sure my kids are as well. Yes summer desserts are amazing and so much fun to not only make but also eat. However fall is my favorite season to make desserts because I love all things pumpkin and I can not get enough pumpkin. Ok, well except apples I make tons of apple desserts during the fall too, but my love for pumpkin far surpasses my love for apples.
If you are wanting a cookie that screams fall then you are going to want to make these pumpkin gingersnap cookies. I combined pumpkin cookies with gingersnap cookies to make this amazing fall cookie that is perfect!
Easy Pumpkin Recipes
- Pumpkin Snickerdoodle cookies
- Pumpkin French Toast
- Crustless pumpkin Pie
- Pumpkin Pie From Scratch
- Banana Pumpkin Bread
- Pumpkin Pasta Sauce
- Fluffy Pumpkin Chocolate chip pancakes
- Pumpkin Muffins
Tips for making this recipe
Make them super soft! If you are wanting these Pumpkin Gingersnap Cookies to be super soft you can, just shorten the baking time to 10 minutes instead of 12 minutes.
Don’t skip on the chill time. The butter is softened to make the cookies and then whipped, you need to be sure to chill the cookie dough for long enough time for the butter to re solidify before baking or you will end up with a runny cookie mess. At a minimum the cookie dough needs to chill for one hour, however you can chill it for as long as 48 hours. The longer the dough is chilled the more flavorful the cookies are.
Homemade or store bought pumpkin puree. I personally like to use homemade pumpkin puree when making anything pumpkin, however if you are looking for quick and easy you can totally use a can of pumpkin instead of making it yourself.
Line the baking sheet. I also suggest that whenever you are making cookies you use silpats, you line your cookie sheet with them. And they make baking cookies so much easier and I think they taste better and bake better on a silpat instead of just the baking sheet!
Measure the ingredients properly. The biggest thing to have exact is the flour. To much flour will give you a cake like cookie instead of a soft and chewy cookie. When you are measuring the flour instead of scooping it with your measuring cup from the bag, use a spoon and scoop the flour into the measuring cup until slightly overfull. Then take a butter knife and scrape and flatten the flour to be even with the measuring cup.
Homemade or store bought pumpkin spice. You can use store bought or homemade pumpkin spice seasoning when you are making these cookies.
How to Store
Cool the cookies completely and then store in an airtight container with a piece of bread in with them at room temperature. The cookies will remain soft and the bread will get hard. The cookie will keep for 3-4 days.
Pumpkin Snickerdoodle cookies can be frozen for up to one month in an airtight container or a plastic zip close freezer bag.
Can I freeze the Cookie Dough?
Freezing the cookie dough is a great way to have it on hand for whenever you want to make some cookies.
Pumpkin Gingersnap Cookies Ingredients
- Granulated white sugar
- Pumpkin pure
- Vanilla extract
- All-purpose flour
- Baking soda
- Ground ginger
How to make Pumpkin Gingersnap Cookies
Mix the dry ingredients in one bowl.
Mix the wet ingredients in another bowl.
Combine the wet and dry ingredients together JUST until combined. Do NOT over mix.
Chill the ginigernap cookie dough.
Roll the dough into balls and coat with sugar coating completely.
Bake and let cool.
Easy Pumpkin Dessert Recipes
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Rice Krispie Treats
- Easy Pumpkin Spice Cake
- Pumpkin Pudding Parfait
- Homemade Pumpkin Pie
- Pumpkin Swirl Brownies
- ½ cup butter at room temperature
- 1.5 cup granulated sugar plus more for rolling the cookies
- ½ cup pure pumpkin puree
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- Bring the butter to room temperature on the counter. In the stand mixer bowl add the butter and 1 cup sugar and beat until smooth and creamy.
- Next add the pumpkin puree, molasses, egg and vanilla extract. Mix until they are well combined.
- In a medium sized bowl add the flour, baking soda, salt, cinnamon, ground ginger, and ground cloves. Mix well using a whisk.
- Slowly add the dry ingredients to the wet ingredients and mix just until combined.
- Place the cookie dough in the refrigerator for at least one hour.
- When you are ready to bake the cookie preheat the oven to 350.
- Add 1/2 cup granulated white sugar to a small bowl.
- Roll the cookie dough into small balls, then roll in the white sugar so they are well coated with the sugar and place on the baking sheet 2 inches apart from each other.
- Bake for 14-16 minutes.
- Let the cookies cool for 2-3 minutes on the baking sheet after removing them from the oven and then transfer the cookies to a cooling rack until cooled completely.