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Pumpkin Gingersnap Cookies

Pumpkin Gingersnap Cookies for Cozy Fall Moments

Thick and chewy Pumpkin Gingersnap Cookies filled with cozy fall flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 0.5 cups Unsalted Butter Adds richness and moisture; substitute with margarine or coconut oil for a dairy-free option.
  • 1 cups Granulated Sugar Sweetness and crinkle tops; can be swapped with brown sugar for a deeper flavor.
  • 0.5 cups Pure Pumpkin Purée Provides moisture and autumn flavor; use fresh or canned pumpkin for delicious results.
  • 0.25 cups Molasses Contributes depth of flavor and moisture; dark corn syrup can work as a substitute.
  • 1 large Egg Binds ingredients together; use a flax egg for a vegan alternative.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; skipping it might lessen the cookie's aromatic complexity.
  • 2.33 cups All-Purpose Flour Structure of the cookie; a gluten-free flour blend can be used if desired.
  • 2 teaspoon Baking Soda A leavening agent for a soft texture; check for freshness.
  • 2 teaspoon Ground Cinnamon Adds warm spices; pumpkin pie spice can be substituted.
  • 1.5 teaspoon Ground Ginger Provides a distinctive taste; consider fresh ginger for a more pronounced flavor.
  • 1 teaspoon Ground Cloves Offers additional warmth and spice; can be omitted.
  • 0.5 teaspoon Salt Balances sweetness; essential for enhancing flavor depth.
  • 0.25 cups Coating Sugar Used for rolling cookies before baking.

Equipment

  • Mixing bowl
  • Whisk
  • Baking Sheets
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions for Pumpkin Gingersnap Cookies
  1. Cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add ½ cup of pure pumpkin purée, ¼ cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth.
  2. In a separate bowl, whisk together 2⅓ cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, 1½ teaspoons of ground ginger, 1 teaspoon of ground cloves, and ½ teaspoon of salt. Gradually mix into the wet ingredients until just combined; the dough will be thick.
  3. Refrigerate the dough for at least 1 hour. It can be chilled for up to 2-3 days for convenience before baking.
  4. Preheat oven to 350°F (175°C) while the dough is chilling. Line baking sheets with parchment paper. Scoop portions of dough, roll them into balls, and coat in ¼ cup of coating sugar before placing on baking sheets 3 inches apart.
  5. Bake for 10-12 minutes until the tops crack and edges are set. Allow to cool on baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container for 3-5 days or freeze for up to 2 months. Ensure freshness by using quality ingredients.

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