Pumpkin Gingersnaps are a chewy, soft, twist on the classic Christmas cookie. The pumpkin gives them a soft texture, and they almost melt in your mouth! These Pumpkin Gingersnaps are perfect treats for a Thanksgiving or Halloween dessert table. Or, they make a nice afternoon treat with a cup of coffee!
What do you need to make Pumpkin Gingersnaps?
These cookies combine ALL your favorite fall flavors! Canned pumpkin works perfectly, but you do not want pumpkin pie filling. Make sure your cabinet is stocked with the basics such as flour, sugar, eggs, and your favorite fall spices! Ginger, cloves, and molasses are also key to this! Not only do you need the basics, but also a stand mixer with a paddle attachment. These handle thick doughs, such as this, so well!
Tips and Tricks for Perfect Pumpkin Gingersnaps
This dough is very soft, and sticky. Refrigerating it is a MUST so it is easy to work with. Plan ahead when making these so you allow time for refrigeration.
When they come out of the oven, they are very soft. Allow them to cool on the baking sheet a few minutes, otherwise they will fall apart when you transfer them to the wire rack.
They will be SO good that you won’t be able to stop eating them!
- 1/2 cup softened butter
- 1 cup granulated sugar
- 1/2 cup canned pumpkin
- 1/4 cup dark molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/3 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
First, in a stand mixer, beat the butter and sugar together until smooth and creamy. Then, add the pumpkin, egg, molasses, and vanilla. Mix until it is well combined.
Then, in a separate bowl, combine the flour, baking soda, spices, and salt. Add this slowly to the butter/sugar mixture and mix it all together until it is well combined.
Refrigerate the dough for about 2 hours, or overnight.
When you are ready to bake the cookies, heat the oven to 350 degrees. Add 1/2 cup sugar to a small bowl ~ this is used to coat the cookies before baking them.
Roll the dough into 1 inch balls, and coat them well with sugar. Place them 2 inches apart on a parchment paper covered baking sheet.
Bake for 10-12 minutes. Allow to cool on the baking sheet before transferring to a cooling rack.