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Pumpkin Gingersnap Cookies Recipe

Pumpkin Gingersnap Cookies Recipe
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★★★★★

5 from 21 reviews

Delight in these Pumpkin Gingersnap Cookies, a perfect blend of warm spices and moist pumpkin puree, coated in sweet sugar for a crisp finish. Ideal for fall baking, these cookies offer a tender, chewy texture with a spicy kick that satisfies any seasonal craving.

Ingredients

Scale

Main Ingredients

  • 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

  1. Cream the Ingredients: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the pumpkin puree, molasses, egg, and vanilla extract; mix until well combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to ensure even spice distribution.
  3. Combine Wet and Dry: Add the dry ingredients to the wet mixture and stir until a thick, sticky dough forms. Chill the dough in the refrigerator for at least 1 hour to make it easier to handle, and up to 2-3 days for convenience.
  4. Prepare for Baking: Preheat your oven to 350℉ (175℃). Line half sheet pans with parchment paper or silicone baking mats. Pour granulated sugar into a bowl to coat the cookies before baking.
  5. Shape and Coat: Using a #40 cookie scoop (about 1.5 tablespoons), scoop dough balls and gently roll them between your hands. Then roll each ball in granulated sugar until evenly coated. Place the cookies on the prepared trays spaced about 3 inches apart, fitting 8 cookies per tray.
  6. Bake Cookies: Bake for 10-12 minutes, or until the cookies are cracked on top and the edges are set. They may appear puffy but will soften and deflate slightly as they cool.
  7. Cool Down: Allow the cookies to cool on the baking sheet for 2-3 minutes to firm up, then transfer them to a wire rack to cool completely before storing.
  8. Storage and Tips: Work quickly when rolling the dough to prevent it from warming too much. Refrigerate rolled and sugared dough balls while baking batches. Store baked cookies in an airtight container at room temperature for 3-5 days or freeze them baked for up to 2 months. For freezing dough, roll into balls without sugar coating, freeze on a tray until firm, then transfer to a freezer-safe container. When ready to bake, roll in sugar and bake, thawing slightly or baking from frozen with a few extra minutes.

Notes

  • Chilling the dough helps with handling and improves cookie texture.
  • Do not roll cookie dough balls in sugar before freezing; wait until ready to bake to coat.
  • Cookies are best stored in an airtight container to maintain freshness.
  • Baking from frozen dough may require 1-2 extra minutes of bake time.
  • Use a #40 scoop for uniform cookie size and consistent baking.
  • Work quickly with the dough to prevent it from becoming too soft and sticky.

Nutrition

Keywords: pumpkin cookies, gingersnap cookies, pumpkin gingersnap, fall cookies, holiday baking, pumpkin spice cookies

Find it online: https://kitchenwithkai.com/pumpkin-gingersnap-cookies-recipe-2/