Pumpkin Gingersnaps

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!

I cannot even tell you how much I love pumpkin everything.  Seriously…the breads, the muffins, the coffees…and even the cookies. When you add the nutmeg, cinnamon, and other fall flavors to a can of pumpkin, something magical happens in your kitchen.  

And, these Pumpkin Gingersnaps are no exception. The light dusting of sugar makes them scrumptious, and before you know it, you have eaten quite a few of them! Sorry, not sorry!

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!  

Ingredients for Pumpkin Ginersnaps

• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1/2 cup canned pumpkin
• 1/4 cup dark molasses
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 1/3 cup all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt

How to Make 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!

Pumpkin Gingersnaps

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Ingredients

• 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

Instructions

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.

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Carrie Hurst

Not only do I love sharing all my vacation tips and ideas here on A Princess and Her Pirates, but I also work alongside families to create magical vacation memories year after year! Email me at carrie@destinationsinflorida.com to begin the planning process, and join hundreds of families on my current guest list.