Pumpkin Gingersnap Cookie

Pumpkin Gingersnap Cookies

Pumpkin Gingersnap Cookies
Course cookie
Cuisine American
Keyword Pumpkin Gingersnap Cookies



  • In the bowl of your 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, do not over mix.
  • Refrigerate the cookie dough for at least 1 hour.
  • 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 and roll tablespoon-sized balls of dough in sugar until well coated.
  • Place on prepared baking sheet, about 2 inches apart.
  • Bake for 14–16 minutes.
  • 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.