These Ginger Cookies, which are a cross between gingerbread and snickerdoodles, have everything you love about ginger cookies: the flavorful and fragrant spicy taste, the attractive crinkles and cracks on top of each cookie, all with the wonderful combination of pumpkin.
These are the best ginger cookies ever made with ginger, molasses, spice & pumpkin.
These Pumpkin Ginger Cookies are a twist on my Grandma Gillan’s Ginger Cookie recipe.
I discovered ginger snaps in high school, but I only knew my grandma’s recipe–which is still the best one today, in my opinion. This particular recipe also has pumpkin added to it, which I love.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
One of my favorite holiday traditions, which I still carry 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. We take treats and cookies and deliver them to friends as we carol. These pumpkin ginger cookies will be in the gift box this year.
Tips for making these Pumpkin Ginger Cookies:
making pumpkin ginger Cookies
Combine all the dry ingredients and set aside, including flour, baking soda, salt, cinnamon, ginger, and cloves.
Cream together sugar and butter using an electric mixer. Add the pumpkin, molasses, egg, and vanilla extract, and together until well combined.
Stir in the dry ingredients 1/2 cup at a time until well incorporated. Refrigerate the cookie dough for at least 1-2 hours.
Ready to bake!
Preheat the oven to 350 degrees.
Once you are ready to bake, in a small bowl 1/2 cup of sugar and mix in the 1/2 teaspoon of pumpkin spice, or, leave the sugar as is.
Line a baking sheet with parchment paper. Roll cookie dough-sized balls (a little less than a tablespoon) of dough in sugar & pumpkin spice mixture until well coated and place on the prepared baking sheet, about 2 inches apart. You should be able to fit 12-15 pieces of dough on one baking sheet.
Bake for 13-14 minutes in the preheated oven. Remove and allow the cookies to cool on the cookie sheet for 2-3 minutes before you remove them. Repeat with the remaining dough.
How do you store ginger cookies?
You can store these cookies in an airtight container at room temperature, lasting 1-2 weeks.
If stored in an airtight freezer bag, the cookies will last up to 2 months.
More pumpkin recipes
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Pumpkin Ginger Cookies
Video
Ingredients
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 cup butter softened to room temp
- 1 cup white granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 1 egg
- 1/2 teaspoon vanilla extract
Topping
- 1/2 cup white granulated sugar
- 1/2 teaspoon pumpkin spice
Instructions
Make the cookie dough!
- Combine all the dry ingredients and set aside, including flour, baking soda, salt, cinnamon, ginger, and cloves.
- Cream together sugar and butter using an electric mixer. Add the pumpkin, molasses, egg, and vanilla extract, and together until well combined.
- Stir in the dry ingredients 1/2 cup at a time until well incorporated. Refrigerate the cookie dough for at least 1-2 hours.
- Preheat the oven to 350 degrees
Ready to bake!
- Once you are ready to bake, in a small bowl 1/2 cup of sugar and mix in the 1/2 teaspoon of pumpkin spice or, just leave the sugar as is.
- Line a baking sheet with parchment paper. Roll cookie dough-sized balls (a little less than a tablespoon) of dough in sugar & pumpkin spice mixture until well coated and place on the prepared baking sheet, about 2 inches apart. You should be able to fit 12-15 piece of dough on one baking sheet.
- Bake for 13-14 minutes in the preheated oven. Remove and allow the cookies to cool on the cookie sheet for 2-3 minutes before you remove them. Repeat with remaining dough.
Looks amazingly delicious! Can’t wait to make a batch of this!
These were absolutely delicious! Thank you for the easy recipe!
Fabulous! Just made these with my teen sons – So soft and fluffy with wonderful flavor. Keeping this recipe for future. Thank you!