Soft Pumpkin Gingersnap Cookies are soft, perfectly spiced gingersnap cookies made with pumpkin! Classic cookie recipe with a twist perfect for holiday baking.
Pumpkin Gingersnap Cookies…mmmm…can’t you just smell these cookies baking? I can! I love, love, love Gingersnap Cookies. They just taste like the holidays to me. My husband isn’t super fond of them, but it’s more because of the crisp-chewy texture of most gingersnaps. He took one bite of these Pumpkin Gingersnap Cookies- where the added pumpkin really changes the texture and he was sold. They’re all the flavor of a traditional gingersnap but with a lovely soft texture. They’re our new favorite holiday cookie! Enjoy.
Pumpkin Gingersnap Cookies
Yields 3 1/2 dozen cookies
- 1/2 cup butter, 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 tsp vanilla
- 2 1/3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp salt
- In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.
- Add the pumpkin, molasses, egg, & vanilla, mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & mix until combined. The dough is fairly sticky, so be sure to REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. I personally think these cookies taste better after the dough has sat in the fridge for a day to allow the flavors to meld!
- When you are ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart. {I use Turbinado sugar- it is coarse so the granules of the sugar stand out more.}
- Bake for 10-12 minutes, or until cookies look cracked & set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
After you try these Pumpkin Gingersnap Cookies, try a few of our other favorite Christmas cookie recipes:
- Holiday Star Cookies
- Hot Chocolate Cookie Cups
- Chocolate Orange Slice Cookies
- Frosted Peppermint Cookies
- Mint Oreo Pudding Cookies
I didn’t grow up in a place where it snowed much. I’d heard various grumblings from others over the years about how freezing cold it was, how annoying it was to drive in and how much of a pain it is to shovel. I agree, sometimes it’s all those things. But you know what? I love the snow. Love it. My kids love it too and we all cheer when it starts piling up outside each winter. It’s so quiet and peaceful outside when it’s snowing. Except when my kids are also outside playing in it. Then quiet and peaceful get tossed in a tree and they just have fun.
I admit, I like to play in it too. Until I get too cold, then I come inside and am on hot chocolate and cookie duty. I’m okay with that too!
Tati says
What a timely snack. Two of my favorite ingredients. Thank you for sharing.
Shadi Hasanzadenemati says
I tried your recipe last night and loved it! Can’t wait to make it again!
Kaylie says
Thank you, Shadi!
Micki says
Oh my gosh, I loved this so much! My son adores gingersnaps, and the pumpkin in this recipe made it just perfectly soft but chewy. Yum!
Kaylie says
Thank you, Micki!