Pumpkin Gingersnap Cookies
Soft, chewy gingersnap cookies infused with pumpkin and warm fall spices, rolled in sugar for a crisp edge and classic crinkle top.
Ingredients
Cookie Dough:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup pure pumpkin purée or unsweetened applesauce
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 2⅔ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1½ tsp ground ginger
- 1 tsp ground cloves
- ½ tsp salt
For Rolling:
- ¼ cup granulated sugar
Instructions
- Cream butter and sugar until fluffy. Add pumpkin, molasses, egg, and vanilla. Mix well.
- In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- Mix dry ingredients into wet until combined. Dough will be sticky. Chill at least 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment. Place rolling sugar in a small bowl.
- Scoop 1.5 tbsp of dough, roll into balls, and coat in sugar. Place on tray 3 inches apart.
- Bake for 10–12 minutes, until cracked and set. Cool on tray 2–3 minutes, then transfer to wire rack.
Notes
- Dough can be made ahead and stored in the fridge for up to 3 days.
- For crispier edges, bake an extra 1–2 minutes.
- Substitute pumpkin with applesauce for a milder flavor.
- Freeze dough balls and bake as needed — no thawing required.