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Pumpkin Gingersnap Cookie

Pumpkin Gingersnap Cookies

Pumpkin Gingersnap Cookies
Course cookie
Cuisine American
Keyword Pumpkin Gingersnap Cookies
Prep Time 10 minutes
Cook Time 14 minutes
Servings 24
Calories 143kcal



  • 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.



Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 178mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg