Pumpkin Gingersnaps

Even gingersnaps are better with a little bit of pumpkin.

Pumpkin Gingersnaps / Especially Edible

Halloween has come and gone. October is officially over. Thanksgiving is looking us in the eye. Judging by the giant Christmas tree at the mall and the white lights adorning my neighbor’s porch, we’re halfway to Yuletide. And not one of my past five posts have been about pumpkin. Oops. Let me say, that’s not a very accurate reflection of my baking life. Every other recipe I’ve made lately has had pumpkin in it. (Next on my list, for those who care, are pumpkin Rice Krispie treats.)

So in the interest of plowing through all my pumpkin baked goods before eggnog takes over as the flavor profile of the month, here’s a hybrid recipe: Pumpkin Gingersnaps. They’re not exactly snaps, as the chilling of the dough makes for puffy, pillowy cookies even for someone who melts her butter before incorporating it into the sugar. But they definitely got a thumbs up from my Offical Taste Tester #2 (otherwise known as my dad), who loves ginger-molasses cookies almost as much as he loves oatmeal-raisin ones. That’s proof enough for me that pumpkin is like chocolate: there’s not a dish that can’t be improved by its addition.

Pumpkin Gingersnaps / Especially Edible

Pumpkin Gingersnaps

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 27 minutes

Yield: 2 dozen cookies


1/2 cup of butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup pumpkin puree

1/4 cup molasses

1 large egg

1 tsp. vanilla extract

2 1/3 cups flour

2 tsp. baking soda

2 tsp. cinnamon

1 1/2 tsp. ground ginger

1 tsp. cloves

1/2 tsp. salt

1/2 cup turbinado sugar, for rolling


In a small bowl, whisk together the flour, baking soda, spices and salt. Set aside.

In a large bowl, beat together the butter and sugar until creamy. Beat in the egg. Mix in pumpkin, molasses, and vanilla.

Add dry ingredients to wet and mix until just incorporated. Chill dough for at least 1 hour and up to 3 days.

Preheat oven to 350. Roll tablespoon-sized balls of cookie dough in the turbinado sugar, then place on parchment paper-lined baking sheets.

Bake for 10-12 minutes, or until the cookies appear cracked yet soft in the middle. Let the cookies cool for 2-3 minutes on the baking sheets, then remove to a wire rack to cool completely.

Recipe slightly adapted from Two Peas and Their Pod


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