Every year, I try to switch things up in the kitchen when it comes to baking with pumpkin and fall-festive spices. During the COVID craziness, I baked up batches of Caramel Pumpkin-doodles. Pumpkin Cream Cheese Bread with Browned Butter Icing is always delightful and doesn’t linger long. And Old-Fashioned Pumpkin Spice Donuts always take the chill out of the air with a steaming cup of coffee.
Gingersnap cookies aren’t new to this house either…Triple G Gingersnaps, Old-Fashioned Gingersnaps, and Snow Sprinkled Ginger Snaps. We’re also fond of our resident Ginger, Son A! Notice the ginger-bread-house picture we took a few years ago? LOL!
But I think I’ve come across a new favorite–Pumpkin Gingersnaps! They’re honestly the perfect combination of a soft pumpkin cookie and a spiced-up gingersnap. A trick when making these is to refrigerate the dough. Right after mixing, the dough is extremely soft because of the butter in it. Letting the dough take a chill will ensure your baked final product is fluffy also. Give ’em a go and see what you think!
PrintPumpkin Gingersnaps
Soft, spicy and full of the fall flavors 99% of the population enjoys! Pumpkin, molasses, cinnamon, ginger and cloves!
- Prep Time: 15 Minutes + 1 Hour Chill Time
- Cook Time: About 23 Minutes
- Total Time: 58 minute
- Yield: About 12–15 Large Cookies 1x
Ingredients
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar + 1/4 cup (for rolling dough in)
1/2 cup canned pumpkin*
1/4 cup molasses**
1 large egg, at room temperature
1 tsp. vanilla
2–1/3 cups all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1–3/4 tsp. ground ginger
1–1/4 tsp. ground cloves
1/2 tsp. salt (table, sea or kosher)
Instructions
In a large bowl, using a standing or hand-held mixer, cream butter and 1 cup of granulated sugar together until fluffy and smooth. Add the pumpkin, molasses, egg, and vanilla. Beat to combine well.
Using a medium-sized bowl, whisk or sift together flour, baking soda, cinnamon, ginger, cloves, and salt. Add dry ingredients to pumpkin mixture. Stir until just combined. Cover and refrigerate dough for at least 1 hour, or up to 3 days.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or Silpat liners. Put 1/4 cup granulated sugar in a bowl.
Using a cookie scoop (#20 or 3 Tbsp.), portion out dough balls and roll in granulated sugar. Place about 2 inches apart on prepared baking sheets. Bake for 20-23 minutes or until edges look set. The cookies will have a cracked appearance, and will be soft. Remove from oven and let cookies cool on the baking sheet for about 3-5 minutes before transferring to a wire rack to cool completely. Store in a covered contained for up to 5 days. Cookies also freeze well in a freezer safe container or bag.
Notes
*Canned pumpkin works best because of the moisture content. You can definitely use home-cooked pumpkin. Just be sure to drain all of the excess moisture out of it before using in the recipe.
**I prefer using “Grandma’s” brand of unsulphured molasses. Blackstrap molasses, like “Brer Rabbit” brand, can also be used, but will have a stronger, less sweeter molasses taste.
IMNPB
Recommended To You
