Pumpkin Gingersnap Cookies


I just couldn’t stop baking with pumpkin that easily! Although Fall is sadly over, and we are now in the midst of the snowy weather season, I just couldn’t resist baking some more goodies using pumpkin. I had one can of pumpkin left over so I decided to whip up a batch of these gorgeous, soft & chewy Pumpkin Gingersnap Cookies.

I love the combination of the flavorful pumpkin with the usual Gingersnap spices (ginger, cinnamon, & cloves). It makes for a perfect, spicy Winter cookie!
The pumpkin helps keep these cookies super moist, and really adds a nice punch of flavour.

These cookies are not hard & crunchy like most gingersnaps.. they are totally thick, soft & chewy which is just the way I like all cookies to be.. (No hard/crunchy cookies for me!)
I like to roll the cookies in sugar before baking because it adds a little more sweetness, and it also makes the cookies sparkle & look really pretty which is always a plus.

If you like gingersnaps, you will love these cookies.
They are a staple in our Fall & Winter baking, and we hope you enjoy them as well!



Pumpkin Gingersnap Cookies
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  1. (yield: approx. 3 dozen cookies)
  2. 1/2 cup of unsalted butter, at room temperature
  3. 1 cup granulated sugar (plus extra for rolling the cookies in)
  4. 1/2 cup pure pumpkin
  5. 1/4 cup molasses
  6. 1 large egg
  7. 1 teaspoon pure vanilla extract
  8. 2 1/3 cups all-purpose flour
  9. 2 teaspoons baking soda
  10. 2 teaspoons cinnamon
  11. 1 1/2 teaspoons ground ginger
  12. 1 teaspoon ground cloves
  13. 1/2 teaspoon salt
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar together on medium speed until light and fluffy. Add the pumpkin, molasses, egg, & vanilla extract and mix until well combined.
  2. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, cloves & salt together.
  3. Add the dry ingredients to the wet ingredients and slowly mix until combined. Do not overmix.
  4. Cover dough and refrigerate for at least 1 1/2 hours. (Dough can be chilled for 1-3 days)
  5. 2. When ready to bake, preheat oven to 350 degrees F. Line or spray baking sheets with non-stick cooking spray.
  6. Place 1-2 cups of sugar in a small bowl. Using your hands, roll dough into tablespoon-sized balls than roll balls into the sugar until well coated and place on prepared baking sheet approx. 2 inches apart. Bake for only 10-12 minutes. The cookies will look very soft, and almost underbaked. That is what you want – do not overbake. Let cookies cool on the baking sheets for about 5 minutes, than transfer to a wire rack to cool completely.
Rose & Lea http://roseandlea.com/


Natasha xo

2 thoughts on Pumpkin Gingersnap Cookies

    • It definitely is! Thanks for the comment & stopping by! 🙂

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