Pumpkin Gingersnap Cookies

What are Pumpkin Gingersnap Cookies?

Pumpkin Gingersnap Cookies are a soft, chewy, and deeply spiced cookie that combines the classic bite of a gingersnap with the smooth richness of pumpkin puree. These cookies are coated in sugar before baking, giving them a slight crunch on the outside, while staying soft and tender inside. Every bite delivers warming spices like ginger, cinnamon, and cloves, balanced with the earthy sweetness of molasses and the mellow flavor of pumpkin.

Unlike traditional crisp gingersnaps, these cookies are all about the chew. The added pumpkin not only contributes flavor but also moisture, making these cookies a hit with anyone who prefers soft-baked treats. Perfect for the fall season — especially around Halloween and Thanksgiving — they’re ideal for parties, gifting, or pairing with a hot drink on a cool afternoon.

Whether you’re baking them for a cookie exchange or just want something warm and nostalgic, these cookies bring spice and softness in every bite.

What Makes a Gingersnap a Gingersnap?

A classic gingersnap cookie is known for its spicy flavor profile and typically firm, crisp texture. Traditionally, these cookies include a mix of ginger, cinnamon, and cloves — often intensified with molasses for richness and depth. The “snap” in the name comes from the crunchy bite, but this recipe adapts the concept into something a little softer and more modern.

Pumpkin Gingersnap Cookies don’t snap — they melt. With added pumpkin puree, the texture shifts toward soft and chewy while keeping all the warming spice that makes gingersnaps beloved. Think of these as the cozy sweater version of a holiday cookie: full of flavor, soft in texture, and perfect for chilly days.

How to Make Pumpkin Gingersnap Cookies

Step 1: Cream the Butter and Sugar

In a large bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar using an electric mixer. Beat until the mixture is light and fluffy — about 2–3 minutes on medium speed.

Add in ½ cup of pumpkin puree, ¼ cup molasses, 1 large egg, and 1 teaspoon vanilla extract. Beat until fully combined and smooth.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together 2⅔ cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons ground cinnamon, 1½ teaspoons ground ginger, 1 teaspoon ground cloves, and ½ teaspoon salt. Stir until all dry ingredients are well incorporated.

Step 3: Combine and Chill

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick and sticky — that’s exactly what you want.

Cover the dough and refrigerate for at least 1 hour. Chilling makes the dough easier to handle and helps develop the flavor. You can refrigerate the dough for up to 3 days if making ahead.

Step 4: Preheat and Prepare

When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Place ¼ cup granulated sugar in a small bowl — this is for rolling the cookie dough balls.

Step 5: Shape and Roll

Use a 1.5-tablespoon scoop to portion out the cookie dough. Roll each scoop gently between your palms to form a ball, then roll it in the granulated sugar until evenly coated on all sides.

Place the cookie dough balls about 3 inches apart on the prepared baking sheets — 8 cookies per tray is ideal.

Step 6: Bake

Bake the cookies at 350°F for 10 to 12 minutes. The cookies should look cracked on the surface and set at the edges. They will appear puffy but will flatten slightly as they cool.

Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely. This helps them finish baking gently and preserves their chewy texture.

Tips & Troubleshooting

• Chilling is key: The dough will be sticky. Don’t skip the chill time — it makes shaping much easier.
• Pumpkin substitute: If you’re not a pumpkin fan, you can use unsweetened applesauce instead. The texture will stay the same but the flavor will be more neutral.
• Use fresh spices: Since these cookies rely on spice for flavor, make sure your cinnamon, ginger, and cloves are fresh and aromatic.
• Rolling in sugar: This step adds that signature crackle and slight crunch. Be generous — roll well on all sides.
• Storage: These cookies stay soft for several days when stored in an airtight container. You can also freeze the dough balls for up to 2 months and bake straight from frozen (just add 1–2 minutes to bake time).

Enjoy!

Pumpkin Gingersnap Cookies are the perfect cozy treat to make as the weather cools down. With a chewy bite, deep molasses flavor, and layers of warm spice, they’re everything you want in a fall dessert. They’re easy to make, require basic pantry ingredients, and offer a satisfying twist on a traditional classic.

Whether you’re baking them for guests, gifting them during the holidays, or simply indulging yourself with a soft spiced cookie, this recipe delivers every time. Enjoy them with hot cider, coffee, or a spiced tea — and don’t be surprised if they disappear quickly.