These Pumpkin Ginger Cookies are the perfect addition to your holiday. Made with ginger, molasses, spice, & pumpkin these are the best ginger cookies ever.
These Pumpkin Ginger Cookies are a twist on my Grandma Gillan’s Ginger Cookie recipe. Folks, let’s get this straight, this ain’t no ginger snap, but a soft ginger cookie. YUM!
Growing up I never knew about ginger snaps until high school. I only knew my grandma’s recipe, and it is still the one I love today. It really can’t be beat. I love the addition of pumpkin in this recipe. I actually just substituted some of the shortening for pumpkin, making it a little healthier, but it is still a cookie after all.
One of my favorite holiday traditions that I still carry on with my family, is taking cookies and caroling to our dear family and friends on Christmas Eve. My parents did this with us as children, and I love doing it with mine now. Although last year if you would have asked me on the night we were doing it, I would have said we were never doing it again. We had fighting kids, one that threw up in the car, and a screaming 3-year-old. Looking back now, I laugh. It was very memorable and I am sure a night we will talk about in the future.
Enjoy a batch of these deliciously soft Pumpkin Ginger Cookies, a recipe that will become a holiday tradition.
XOXO San
Tips for making these Pumpkin Ginger Cookies:
- Used canned pumpkin or canned pumpkin puree. Fresh pumpkin has too much water in it and makes these cookies flat.
- Make sure to beat your shortening and sugar together before adding any other ingredients.
- In a separate bowl combine all of your dry ingredients. This includes flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
- Preheat your oven to 375 degrees, always stick your cookies in a preheated oven this allows for best results.
- Line your pan with parchment paper to allow for easy removal from the baking sheet.
How do you make Pumpkin Ginger Cookies?
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Preheat oven to 375 degrees
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Combine all the dry ingredients and set aside.
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Cream sugar and shortening together using an electric mixer. Slowly add in the molasses, pumpkin, and eggs one at a time.
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Add dry ingredients 1/2 cup at a time until well incorporated.
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In a separate bowl add 1/2 cup of sugar and mix in the 1/2 teaspoon of pumpkin spice.
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Using a cookie dough scooper, make 12 balls of cookie dough at a time and roll them in the sugar.
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Place on cookie sheet and bake 10-12 minutes. Remove from oven, let the cookies cool on the cookie sheet for 1-2 minutes then remove. Repeat with remaining dough, making a dozen at a time. Enjoy!
How do you store Pumpkin Ginger Cookies?
In an airtight container at room temperature, the cookies will last for 1-2 weeks.
If stored in an airtight freezer bag, the cookies will last up to 2 months.
Love pumpkin? Try these other cookie recipes: Iced Pumpkin Cookies, Frosted Soft Pumpkin Sugar Cookies, and Pumpkin Caramel Cookies.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Pumpkin Ginger Cookies
Ingredients
- 4 cups flour
- 4 teaspoons baking soda
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1 cup shortening
- 2 cups white granulated sugar
- 1/2 molasses
- 1/2 cup pumpkin puree
- 2 eggs
Topping
- 1/2 cup white granulated sugar
- 1/2 teaspoon pumpkin spice
Instructions
- Preheat oven to 375 degrees
- Combine all the dry ingredients and set aside.
- Cream sugar and shortening together using an electric mixer. Slowly add in the molasses, pumpkin, and eggs one at a time.
- Add dry ingredients 1/2 cup at a time until well incorporated.
- In a separate bowl add 1/2 cup of sugar and mix in the 1/2 teaspoon of pumpkin spice.
- Using a cookie dough scooper, make 12 balls of cookie dough at a time and roll them in the sugar.
- Place on cookie sheet and bake 10-12 minutes. Remove from oven, let the cookies cool on the cookie sheet for 1-2 minutes then remove. Repeat with remaining dough, making a dozen at a time. Enjoy!
Nutrition
Kids review: They love these cookies. And just like my dad, they love them even more with a cold glass of milk.
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Mmm … these look super delicious and I bet they smell amazing, too:)
Looks yummy! Do you think butter or oil could be substituted for the shortening?
I would do butter. 🙂 San
I love ginger cookies, Sandra…and the pumpkin addition? Genius! Pinned. I MUST make these this fall! 🙂
Thanks for the pin! xo San
Hello from Greece!
I found you at the “mice in the kitchen linkup”
I am definitely going to make these cookies!
Oh, welcome! Can’t wait. And hope to visit Greece next year with my family! xo San
These looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Oh yum! They look so good! Pinned. Lou Lou Girls
Hi, question…on molasses it says 1/2 but 1/2 what? (1/2 cup?) This recipe sounds great, thanks for posting.
Yes, 1/2 cup – thanks!
You don’t mention when to add the pumpkin puree. ?? I put it in with the eggs and molasses.
These are FABULOUS cookies. I love a soft, chewy cookie and these are all that and more. Thanks.
That is right!!!
Can I use pumpkin pie puree to make these. I have a can in the pantry.
I made these yesterday for the kids’ (Canadian) thanksgiving dessert as they are not pie fans. Oh boy are they ever good! I made with fresh pumpkins I had baked for the pie and made them miniature ice cream sandwiches with them. Excellent recipe!
I think the shortening is ok in the recipe because it gives the cookie structure. BIG Q here- how much molasses is needed- the recipe don’t state how much. AND what kind do you use? Thank you!
Hi Sandra,
Your cookies look nice and thin like a ginger snap cookie. Will they bake up crispy if I bake they a minute or two longer?
Deb
Hi Deb! They may still be chewy in the middle with extra baking. We do have a delicious Gingersnap Cookie recipe though, that you can play with if you want that pumpkin flavor. Pumpkin is a good substitute for the shortening or eggs. I would use 1/4 cup in place of 1 egg and see how that goes!