Description
These Pumpkin Gingersnap Cookies are soft, chewy, and packed with warm spices. They offer a delightful blend of pumpkin and ginger flavors.
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar, plus extra for rolling
- 1/2 cup pure pumpkin
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- In a stand mixer, beat the butter and sugar until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract. Mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined. Refrigerate the dough for at least 1 hour (up to 2–3 days).
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Place extra sugar in a small bowl.
- Roll tablespoon-sized portions of dough into balls. Roll each ball in sugar until fully coated. Place on the baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until the cookies are cracked on top and set around the edges. They will remain soft in the center.
- Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough helps the cookies keep their shape and improves flavor.
- Do not overbake; the cookies will firm up as they cool.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 89
- Sugar: 8 g
- Sodium: 102 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Carbohydrates: 15 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 12 mg
Keywords: Pumpkin Gingersnap Cookies, Cookies, Pumpkin, Gingersnap