There’s something irresistibly cozy about Pumpkin Gingersnap Cookies, a perfect blend of warm spices and rich pumpkin flavor wrapped in a crisp, sugary coating. These cookies strike just the right balance between soft and crunchy, making them an absolute delight with every bite. Whether you’re craving a comforting treat on a chilly day or looking to impress friends at your next gathering, this recipe will quickly become your go-to favorite for bringing that seasonal magic straight to your kitchen.

Pumpkin Gingersnap Cookies Recipe - Recipe Image

Ingredients You’ll Need

Our Pumpkin Gingersnap Cookies rely on simple yet essential ingredients, each playing a vital role in crafting their distinctive flavor and texture. From creamy butter that adds richness to aromatic spices that awaken the senses, every item listed below works in harmony to create these mouthwatering cookies.

Unsalted butter (½ cup): Provides a creamy base that makes the cookies tender and flavorful.
Granulated sugar (1 cup): Sweetens the dough and helps create the signature crackled tops.
Pure pumpkin puree (½ cup): Adds moistness and a subtle earthiness, keeping the cookies soft.
Molasses (¼ cup): Imparts deep, robust sweetness and a beautiful dark hue.
Large egg (1): Binds the ingredients together while adding richness.
Vanilla extract (1 tsp): Enhances all the flavors with a warm, fragrant note.
All-purpose flour (2⅓ cups): The sturdy foundation that ensures the dough holds its shape.
Baking soda (2 tsp): Helps leaven the cookies for a tender but slightly crisp texture.
Ground cinnamon (2 tsp): Adds warmth and spice that’s classic in pumpkin desserts.
Ground ginger (1½ tsp): Brings a vibrant zing that’s essential in gingersnap cookies.
Ground cloves (1 tsp): Provides a fragrant complexity that rounds out the spice profile.
Salt (½ tsp): Balances sweetness and heightens all the other flavors.
Granulated sugar for coating (¼ cup): Adds a delightful crunch and sparkle on the outside of each cookie.

How to Make Pumpkin Gingersnap Cookies

Step 1: Creaming the Butter and Sugar

Start by creaming the unsalted butter and granulated sugar together with an electric mixer in a large bowl. This step is crucial as it incorporates air, giving your Pumpkin Gingersnap Cookies a light texture. Once the mixture is pale and fluffy, add in the pumpkin puree, molasses, egg, and vanilla extract. Mix thoroughly until everything is well combined and smooth.

Step 2: Combining the Dry Ingredients

In a separate bowl, stir the all-purpose flour, baking soda, cinnamon, ground ginger, cloves, and salt together until evenly distributed. These spices are the heart of the Pumpkin Gingersnap Cookies, setting the warm, spicy tone for the dough.

Step 3: Mixing Wet and Dry Ingredients

Slowly add the dry ingredients into the wet pumpkin mixture. Stir or mix just until fully combined — the dough will feel thick and sticky, which is perfect. Refrigerate the dough for at least one hour to make it easier to handle later. This chilling period also helps the flavors marry beautifully.

Step 4: Preparing to Bake

When ready to bake, preheat your oven to 350℉, then line your half sheet pans with parchment paper or silicone baking mats. Pour some granulated sugar into a shallow bowl for rolling your cookies.

Step 5: Shaping and Sugar Coating

Using a #40 cookie scoop (about 1.5 tablespoons), scoop out balls of dough. Quickly roll each ball between your palms to smooth, then roll it in the granulated sugar bowl until well coated. Place the cookies about 3 inches apart on the prepared baking tray. Working fast here is key to prevent the dough from getting too soft.

Step 6: Baking Your Cookies

Bake the Pumpkin Gingersnap Cookies in the preheated oven for 10 to 12 minutes. The cookies will puff up and look crackly on top, with edges that are set but centers still soft. They’ll gently deflate as they cool, resulting in that beloved combination of chewy and crisp. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Pumpkin Gingersnap Cookies

Garnishes

A simple dusting of powdered sugar or a drizzle of spiced caramel sauce elevates these cookies beautifully. You can also sprinkle a few chopped crystallized ginger pieces on top before baking for a pop of texture and extra zing.

Side Dishes

Pair these cookies with a steaming mug of chai tea, hot apple cider, or even a scoop of vanilla bean ice cream for an indulgent treat. Their warm spices make them a perfect companion to creamy beverages and seasonal desserts alike.

Creative Ways to Present

Arrange a platter of Pumpkin Gingersnap Cookies alongside other autumnal treats like candied nuts and pumpkin brittle for a dazzling dessert board. They also make charming gifts when stacked in decorative tins or wrapped in parchment and tied with rustic twine.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin Gingersnap Cookies fresh by storing them in an airtight container at room temperature. They stay delightfully soft and tasty for 3 to 5 days, making them perfect to bake in advance and enjoy throughout the week.

Freezing

You can freeze baked cookies up to 2 months without losing flavor or texture. For the raw dough, portion into balls and freeze on a lined tray until firm. Store these balls in a freezer-safe container, then roll in sugar right before baking. This is an excellent way to have cookie dough ready for whenever a craving strikes.

Reheating

Reheat cookies gently in a warm oven for a few minutes to bring back that freshly baked softness and enhance the spices’ aroma. Avoid microwaving as it can make them too soft or chewy.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Pure canned pumpkin puree works perfectly in this recipe and keeps the cookies moist and flavorful. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

How long do Pumpkin Gingersnap Cookies stay fresh?

Stored in an airtight container at room temperature, these cookies remain fresh for up to 5 days. For longer storage, freezing is your best bet.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for flour. Just be sure it contains xanthan gum for proper texture.

Will these cookies be crunchy or soft?

These Pumpkin Gingersnap Cookies have a lovely balance: slightly crisp on the outside with a soft, chewy center. If you prefer them crunchier, bake a minute or two longer, watching closely.

Is it necessary to chill the dough?

Chilling the dough for at least an hour makes the Pumpkin Gingersnap Cookies easier to shape and helps prevent spreading, ensuring that iconic crackled look and perfect texture.

Final Thoughts

There’s a cozy joy baked right into every batch of Pumpkin Gingersnap Cookies, and I can’t wait for you to experience that magic yourself. They’re simple to make, wonderfully aromatic, and absolutely delicious — perfect for sharing with friends, family, or savoring solo with your favorite warm drink. So grab your ingredients and get baking; these cookies will soon be your seasonal comfort in sweet, spicy form!

Pumpkin Gingersnap Cookies Recipe

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★★★★★

4.7 from 12 reviews

These Pumpkin Gingersnap Cookies blend the warm, spicy flavors of ginger, cinnamon, and cloves with the rich moistness of pumpkin puree. Coated in sugar and baked to perfection, they offer a soft yet chewy texture with delightfully crackled tops—a comforting treat perfect for fall or anytime you crave a cozy spice cookie.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: 1 hour 30 minutes (including chilling time)
Yield: About 24 cookies 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

½ cup (113 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
½ cup (122 g) pure pumpkin puree
¼ cup (59 ml) molasses
1 large egg
1 tsp vanilla extract
2⅓ cups (280 g) all-purpose flour, sifted, spoon & level
2 tsp baking soda
2 tsp ground cinnamon
1½ tsp ground ginger
1 tsp ground cloves
½ tsp salt

Coating

¼ cup (50 g) granulated sugar

Instructions

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together unsalted butter and granulated sugar until light and fluffy, setting the base for your cookie dough.
Add Wet Ingredients: Mix in the pumpkin puree, molasses, egg, and vanilla extract to the creamed butter and sugar. Blend until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt thoroughly to evenly distribute spices and leavening.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined to form a thick, sticky dough. Avoid over-mixing.
Refrigerate Dough: Cover the dough and refrigerate for at least 1 hour (up to 2-3 days) to firm up, making it easier to handle and enhancing flavor development.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line half sheet pans with parchment paper or silicone baking mats. Pour some granulated sugar into a bowl for rolling.
Scoop and Coat Cookies: Use a medium #40 scoop (about 1.5 tablespoons) to portion the dough. Roll each portion gently in your hands to form balls, then roll each ball in granulated sugar until coated evenly.
Arrange on Baking Sheet: Place cookies on prepared trays about 3 inches apart, fitting about 8 cookies per tray to allow room for spreading.
Bake Cookies: Bake for 10-12 minutes until the cookies are cracked on top and set around the edges. They will puff up initially but settle as they cool.
Cool: Let cookies cool on the baking sheet for 2-3 minutes, then transfer them carefully to a wire rack to cool completely.
Tip for Handling: Work quickly when rolling and coating dough balls so they don’t become too soft and sticky. Refrigerate dough balls while baking batches to maintain shape.
Storage: Store fully cooled cookies in an airtight container at room temperature for 3-5 days. Alternatively, freeze baked cookies for up to 2 months.
Freezing Dough: Roll cookie dough into balls and freeze on a lined baking sheet until firm (30-60 minutes). Transfer to freezer-safe containers without coating in sugar. When ready, roll thawed or slightly thawed dough balls in sugar before baking, adding extra bake time if baking from frozen.

Notes

Refrigerating the dough is essential for easier handling and better texture.
If baking from frozen dough balls, add a few extra minutes to the bake time.
Do not coat frozen dough balls in sugar before freezing; do this just before baking for best sugar adhesion.
Store baked cookies in an airtight container to maintain freshness.
The cookies maintain a soft chew with a slightly crackled surface—avoid overbaking to prevent dryness.
You can prepare dough up to 3 days in advance by refrigerating, or freeze for longer storage.