Pumpkin Gingersnap Cookies – Two Peas & Their Pod

I love making pumpkin cookies, gingersnaps, and molasses cookies. They are all classics. Well, I decided to take my love of all of these cookies and make ONE delicious cookie. These Pumpkin Gingersnaps are PERFECT.

The pumpkin keeps the gingersnaps extra soft and moist. The cookies are slightly crisp on the edges with a soft and chewy center that is full of flavor. The molasses, cinnamon, ginger, cloves, and pumpkin all come together to create the perfect fall cookie.

I rolled the cookies in sugar before baking, which adds a hint of sweetness and a pretty, sparkly top. These cookies are perfect for fall, winter, and even Christmas. Your friends and family will love them!

Cookie Ingredients

The ingredients are simple and will give you all of the fall vibes!

• Butter– use unsalted butter that is at cool room temperature.
• Sugar– granulated sugar for the cookie dough and for rolling the cookies.
• Pumpkin– pure pumpkin, find it in the baking aisle.
• Molasses– you can find molasses in the baking aisle too.
• Egg
• Vanilla Extract
• Flour– fluff, spoon, and level your flour when measuring.
• Baking soda
• Spices– cinnamon, ginger, and cloves
• Salt

How to Make Pumpkin Gingersnaps

• 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. DON’T over bake! You want the cookies to still be soft when you take them out of the oven. They will finish baking as they cool.
• 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.

How to Store

Store the cooled cookies in an airtight container on the counter for up to 3 days. You can also freeze the baked cookies for up to 2 months.

To freeze the cookie dough, roll the cookies into balls and place on a baking sheet or tray. Freeze for 30 minutes or until solid. Transfer the balls to a freezer container or bag. Freeze for up to 2 months. You don’t have to thaw before baking, just add a few minutes to the baking time.

More Pumpkin Cookie Recipes

Find all of our cookie recipes HERE! There are LOTS to choose from!

Cookies

Pumpkin Gingersnap Cookies

Pumpkin cookies meet gingersnap cookies and the results are AMAZING! You will love these pumpkin gingersnap cookies, they are the perfect fall dessert.

• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar. plus more for rolling the cookies
• 1/2 cup pure pumpkin
• 1/4 cup molasses
• 1 large egg
• 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 ground cloves
• 1/2 teaspoon salt

• 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.

Calories: 89kcal, Carbohydrates: 15g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 12mg, Sodium: 102mg, Potassium: 58mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 652IU, Vitamin C: 0.2mg, Calcium: 11mg, Iron: 1mg

Have you tried this recipe?

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