Pumpkin Gingersnap Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
34 cookies
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Calories
89 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Gingersnap Cookies
Description
These Pumpkin Gingersnap Cookies begin with creaming unsalted butter and sugar, then incorporating pumpkin puree, molasses, egg, and vanilla extract. Dry ingredients feature all-purpose flour combined with baking soda, ground cinnamon, ground ginger, ground cloves, and salt. The dough is refrigerated for at least an hour to firm up.
The cookies are rolled into sugar-coated balls and baked at 350°F until the edges are set and the surface cracks, producing a soft but slightly crisp textured cookie. The pumpkin adds moistness and a subtle earthiness, while the molasses and spices deliver classic gingersnap warmth.
These cookies are suitable for autumn or holiday baking, offering a balance of soft chew and crunchy edges. They can be stored several days in an airtight container, retaining their moist texture.
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar plus more for rolling the cookies
- 1/2 cup pumpkin pure
- 1/4 cup molasses
- 1 egg large
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cloves ground
- 1/2 teaspoon salt
Instructions
- In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
- When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl.
- Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart
- Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 34cookies
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 102mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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