Pumpkin Gingersnap Cookies Recipe

If you’re looking to welcome the flavors of autumn into your kitchen, these Pumpkin Gingersnap Cookies are exactly what you need. Combining the warm spiciness of ginger and cloves with the moist richness of pumpkin, these cookies offer a perfect balance of chewy texture and crackled, sugar-coated crunch. They bring cozy memories and festive aromas to any gathering, making every bite a delightful celebration of fall.

Ingredients You’ll Need

Each ingredient in this Pumpkin Gingersnap Cookies recipe plays a vital role in crafting cookies that are both flavorful and tender. From the creamy butter that yields a soft crumb to the spices that give these cookies their signature zing, these essentials come together in harmony.

• Unsalted butter (½ cup): Provides rich moisture and helps create a tender, melt-in-your-mouth texture.
• Granulated sugar (1 cup): Sweetens the cookies and adds a slight crunch when coating the dough.
• Pure pumpkin puree (½ cup): Imparts moisture, natural sweetness, and that signature fall flavor and color.
• Molasses (¼ cup): Delivers deep, robust sweetness and enhances the gingersnap spices.
• Large egg (1): Acts as a binder adding structure while keeping the cookies soft.
• Vanilla extract (1 tsp): Enhances overall flavor with warm, aromatic notes.
• All-purpose flour (2⅓ cups): Forms the base of the dough, holding everything together.
• Baking soda (2 tsp): Gives the cookies a light rise and helps create those signature cracks.
• Ground cinnamon (2 tsp): Adds sweet warmth that complements the pumpkin beautifully.
• Ground ginger (1½ tsp): Provides spicy kick essential for gingersnap cookies.
• Ground cloves (1 tsp): Brings a subtle earthiness that rounds out the spice mix.
• Salt (½ tsp): Balances sweetness and enhances overall flavor.
• Granulated sugar for coating (¼ cup): Gives the cookies a sparkling, sweet crust.

How to Make Pumpkin Gingersnap Cookies

Step 1: Cream the Butter and Sugar

Start by beating the unsalted butter and granulated sugar together until it turns light and fluffy. This step is essential because it creates air pockets, contributing to the cookie’s soft and tender texture. Make sure your butter is at room temperature so it blends effortlessly with the sugar.

Step 2: Mix in Pumpkin, Molasses, Egg, and Vanilla

Next, add the pumpkin puree, molasses, egg, and vanilla extract to the creamed butter mixture. Mix everything until fully combined, resulting in a moist, richly colored dough that’s bursting with flavor. The molasses gives the cookies depth, while the pumpkin lends moisture and that unmistakable autumn hue.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Combining these dry ingredients separately ensures your pumpkin gingersnap cookies have an even spice distribution and helps create that perfect chewy texture.

Step 4: Incorporate Dry Ingredients into Wet Mixture

Slowly add the dry ingredients to the wet, mixing until just combined. The dough will be thick and sticky, which is a good sign—it means your cookies will turn out perfectly chewy. At this point, refrigerate the dough for at least one hour; chilling helps the dough firm up, making it easier to handle and results in better cookie shape.

Step 5: Prep for Baking

Preheat your oven to 350°F and line your baking trays with parchment paper or silicone mats. Pour some granulated sugar into a small bowl to coat the cookie dough balls later. Using a medium cookie scoop (about 1.5 tablespoons), scoop out balls of dough and gently roll each one in the sugar until fully covered. Place them generously spaced on the trays to give them room to spread.

Step 6: Bake and Cool

Bake your pumpkin gingersnap cookies for 10 to 12 minutes, or until the tops crackle and edges set. Don’t expect them to brown deeply; the crackled, puffy look is exactly what you want! Immediately after baking, let them cool on the trays for a few minutes before transferring them to wire racks. This helps them set perfectly without breaking apart.

How to Serve Pumpkin Gingersnap Cookies

Garnishes

For an extra touch of festive charm, sprinkle a little cinnamon sugar on top just before baking. You can also dust these cookies lightly with powdered sugar for a snowy finish that’s perfect for holiday gatherings.

Side Dishes

Serve these pumpkin gingersnap cookies alongside a warm mug of chai tea, spiced latte, or even a simple cup of hot cocoa. Their spicy warmth and soft texture complement hot beverages wonderfully, making them a perfect comfort treat for cool days.

Creative Ways to Present

Try stacking these cookies with a dollop of whipped cream or a smear of cream cheese frosting in between to make delightful sandwich cookies. Alternatively, serve them on a rustic wooden platter with small bowls of apple butter or honey for dipping, offering guests a fun and interactive snacking experience.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Gingersnap Cookies stay delightfully fresh in an airtight container at room temperature for up to five days. Make sure they’re completely cooled before storing to maintain that perfect chewy-soft texture you worked so hard to achieve.

Freezing

If you want to enjoy these spiced delights later, freeze the prepared cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe container. When you’re ready to bake, roll the frozen dough balls in sugar and bake straight from frozen, adding a couple of extra minutes to the baking time. Baked cookies also freeze well for up to two months.

Reheating

To refresh your Pumpkin Gingersnap Cookies after freezing, simply warm them in a 300°F oven for 5 to 7 minutes. This gently softens the cookies and revives their freshly baked aroma and flavor, making them taste like they just came out of the oven.

FAQs

Can I use canned pumpkin or fresh pumpkin puree?

Both canned and homemade fresh pumpkin puree work beautifully in this recipe. Just be sure your pumpkin is pure pumpkin and not pie filling, which contains added spices and sugar that could alter the flavor balance.

What if I don’t have molasses?

Molasses is crucial for that rich, deep gingersnap flavor, but if you don’t have any, you can substitute with dark corn syrup or honey, although the flavor won’t be quite as intense or traditional.

Why do I need to chill the dough?

Chilling allows the dough to firm up, which helps the cookies bake evenly and prevents them from spreading too much in the oven. It also intensifies the flavors and makes the dough easier to handle when rolling in sugar.

Can I make these cookies gluten-free?

You can experiment with a gluten-free all-purpose flour blend, but results may vary. Make sure the blend includes xanthan gum to help provide structure and chewiness similar to traditional flour.

How do I get the perfect crackly top on the cookies?

The crackly top comes from the baking soda reacting with the moist dough and the sugar coating the cookie balls. Proper mixing and chilling of the dough, as well as baking at the right temperature, are key to achieving this signature look.

Final Thoughts

There’s something truly special about Pumpkin Gingersnap Cookies that just feels like home in every bite. Their cozy spices and moist pumpkin goodness make them a must-bake any time you want to add a little warmth and sweetness to your day. I can’t wait for you to try this recipe and make it your own favorite fall tradition—you’re going to love the delightful smiles these cookies bring!

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