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Soft Pumpkin Ginger Snaps
4.9 from 66 votes

Soft Pumpkin Ginger Snaps

Soft Pumpkin Ginger Snaps are tender cookies combining pumpkin puree with warming spices like ginger, cinnamon, and cloves. They use a mix of all-purpose and almond flour for texture and include molasses and a blend of sugars to provide moistness and sweetness. The dough rests to improve handling, then is shaped into balls and lightly flattened before baking to create soft-centered cookies with a lightly crackled top. These cookies offer an autumnal flavor suitable for seasonal baking.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12
Calories: 154 kcal
Course: Baked Goods
Cuisine: Vegan

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

    Cup of Yum
  1. In a bowl mix all the wet ingredients until well combined. The sugar should mix in.
  2. 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 *
  3. 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. 
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 154

% 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.