Soft Pumpkin Ginger Snaps
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12
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Calories
154 kcal
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Course
Baked Goods
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Cuisine
Vegan
Soft Pumpkin Ginger Snaps
Description
This recipe for Soft Pumpkin Ginger Snaps blends pumpkin puree with spices commonly associated with gingerbread, including ginger, cinnamon, and cloves, creating a warm, cozy flavor profile. The dough combines a mix of all-purpose and almond flours, contributing both structure and a subtle nuttiness. Molasses and a mix of sugars supply the characteristic deep sweetness and moisture, giving these cookies their soft texture.
The dough is somewhat sticky and requires resting either at room temperature or chilled to firm up for easier handling. Shaping into one-inch balls and gentle flattening results in cookies that bake up with soft centers and gently crackled tops. The 11 to 13-minute bake time, with optional extra minutes for crisper edges, helps balance softness with a tender exterior.
These ginger snaps fit well as a seasonal cookie for fall or winter occasions, enjoyed with a beverage or as part of a dessert spread. They offer a softer alternative to traditional crisp ginger snaps, emphasizing tenderness and a pumpkin spin. Variations for gluten-free or nut-free preparations are included in the notes, providing options for different dietary needs.
The recipe includes guidance on making the dough texture right and substitutions for flours and mollases. Cookies can be stored at room temperature for a day or refrigerated up to five days, helping maintain their softness and bringing flexibility to serving time. The molasses may be replaced with maple syrup for a gentler flavor variation.
Ingredients
Wet
- 1/3 cup pumpkin pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup, puree
- 1/4 cup neutral oil
- 1 tbsp flax seed meal
- 1/2 tsp vanilla
- 2 tbsp molasses
- 1/2 cup sugar ( I usually use a mix of coconut and raw sugar)
- 1.5 to 2 tsp gingerbread spice blend or 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves. Or use Pumpkin pie spice blend
Dry
- 1 cup flour (I use a mix of whole wheat and unbleached white), see notes for glutenfree
- 1/2 cup almond flour , see note for nutfree
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
Instructions
- In a bowl mix all the wet ingredients until well combined. The sugar should mix in.
- In another bowl add 3/4 cup of flour and rest of the dry ingredients and and mix well. Or use a sifter and add to that and sift everything into the wet bowl. Add rest of the flour 1 tbsp at a time to make a somewhat sticky dough. See Note *
- Let sit for 10 to 15 minutes on the counter if cool (its pretty cold these days) or chill in the refrigerator. The dough will become easier to handle.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Flour or oil your hands. Make balls (about 1 inch balls) of the dough and lightly press on the baking sheet to flatten.
- Bake at 350 degrees F for 11 to 13 minutes. For crispier, bake 1 to 2 mins longer. The cookies will be soft when just baked. Cookie slam the sheet for better crackling and texture. Let them cool for 5 minutes on the sheet, then transfer to a plate. Store on t he counter covered for the day and refrigerate for upto 5 days.
Notes
- For gluten-free version, blend oat, almond, rice flour, and cornstarch to replace wheat flour; adjust quantity to preferred dough consistency.
- Any nut flour can be used in place of almond flour by finely grinding nuts with a small amount of cornstarch or flour for texture.
- To make nut-free, increase wheat flour by about 1/4 cup but note the texture will vary.
- Molasses can be substituted with maple syrup, adjusting sugar type accordingly for balanced sweetness.
- Cookies store covered at room temperature for a day or refrigerated up to 5 days to maintain softness.
- Dough consistency influences texture: drier dough yields fewer crackles; wetter dough produces more distinct crackled tops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Sodium | 129mg | 5% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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