Pumpkin gingersnap cookies have everything you love about gingersnaps, the rich and fragrant spicy flavor, the pretty crinkles and cracks along the tops of the cookies, all with the wonderful pairing of our favorite fall addition, pumpkin.
You haven’t seen it on the blog yet, but I’ve been on a huge pumpkin baking spree. My coworkers and family have been loving it. That’s the thing once you start baking with canned pumpkin puree. One recipe just takes a little bit of pumpkin and then you’ve still got the rest of can that you don’t want to go to waste, so you keep baking. And then before you know it you’ve baked pumpkin gingersnap cookies 3 times in one week and they are disappearing like hotcakes and you’ve turned your coworkers and family into addicts! LOL. Well, maybe it doesn’t go downhill quite so quickly as that, but I have made these a ton and I’ve yet to have anyone turn one of these pumpkin gingersnap cookies down.
Today’s pumpkin gingersnaps walk the line between soft and chewy, but still have those crisp edges I love. With ground cinnamon, ginger, and allspice added to the mix, they have that snappy, spicy bite that you expect with a gingersnap and just a touch of molasses rounds out this dark and deliciously sweet cookie. And like any good gingersnap you’ll find crinkles and cracks galore along the sugar crusted tops.
When making these cookies, you will want to take note of the chill time. I’ve incorporated a full ½ cup of pumpkin into the cookie dough for full pumpkin flavor, but that added pumpkin can make the dough softer and harder to work with without the proper chilling.
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup butter, softened to room temperature
- 3/4 cup brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tablespoon molasses
- 1/2 cup canned pumpkin puree
Cinnamon sugar for rolling
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- In a medium sized bowl, stir together the flour, baking soda, salt, cinnamon, ginger, and allspice. Set aside.
- In another bowl, whip the butter with an electric mixer until it is light and fluffy. Add the brown and white sugar and beat until it is smooth. Add in the remaining egg, vanilla, molasses and pumpkin and mix until well blended.
- Add the dry ingredients in and mix well. Cover and chill in the refrigerator for at least 4 hours or overnight.
- When you are ready to bake, preheat the oven to 350 degrees and prepare a cookie sheet with a silicone baking mat or parchment paper. Prepare the cinnamon sugar. Roll the cookie dough into 1.5 inch balls and then roll the balls in the cinnamon sugar to coat. Place the cookies 2 inches apart on the baking sheet and bake for 9-11 minutes. Allow the cookies to sit for 2-3 minutes on the baking sheet before removing to a wire rack.
For a crisper gingersnap, bake 11-13 minutes.
Store in an airtight container.
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