The holiday baking season has begun! Time to give my mixer and oven a serious workout. First up are these chewy and soft Pumpkin Gingersnap cookies, perfect for autumn. Unlike traditional gingersnap cookies these stay soft rather than becoming hard and crispy. A great mix of texture with an ever so slightly crisp outer edge and soft chewy center.
As in similar recipes, the pumpkin is key to making these cookies stay soft and add moisture to the batter. While the pumpkin flavor is subtle the taste reminds me of a gingerbread cookie mixed with a little pumpkin pie. Sounds like the holidays to me! I hope you try these out and add them to your holiday baking rotation this season. Enjoy!
Soft Pumpkin Gingersnap Cookies
- Prep Time: 1 hour 15 min (includes chilling time)
- Cook Time: 10 min
- Total Time: 1 hour 25 minutes
- Yield: 30–32 cookies 1x
Description
SUPER soft cookies made with pumpkin puree, molasses, and gingersnap spices, rolled in sugar for a slight touch of sparkle and crunch.
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar (plus about 1/2 cup for rolling the cookies)
- 1/2 cup pure pumpkin puree
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 1/3 cup all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground clove
- 1/2 tsp salt
Instructions
- In a large bowl, beat the butter and sugar together with a hand or stand mixer until combined and sandy in texture. Mix in pumpkin, molasses, egg, and vanilla extract. (The mixture may look a bit curdled at this point, but that is ok! It will come together when the dry ingredients are added.)
- In a separate bowl, whisk together flour, baking soda, spices and salt. Add the dry ingredients to the wet ingredients and mix until well combined. Refrigerate the cookie dough for at least 1-2 hours or overnight. The dough can be chilled for 2-3 days in advance.
- When ready to bake, heat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. Place additional 1/2 cup of granulated sugar in a small bowl. Use a 1 1/2 tbsp size cookie scoop to measure out the dough. Quickly roll the dough into balls between your hands and then roll in the sugar until well coated. Place 8 cookies per baking sheet. (The dough is sticky and can be messy to work with if not chilled properly. Place dough back in the fridge in between preparing each batch of dough balls.)
- Bake for 10-12 minutes, or until cookies look cracked and set at the edges. The cookies will still be very soft in the center, but will firm up as they cool.
- Let cool on the baking sheet for 10 minutes before removing.
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