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
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!