Pumpkin Gingersnap Cookies
Total Time
1 hr 25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.53 out of 5 stars
(61)
Ingredients
34 cookies
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus more for rolling the cookies
- 1/2 cup pure pumpkin
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
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Preparation
Step 1
In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
Step 2
In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
Step 3
When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl.
Step 4
Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.
Step 5
Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Step 6
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Chef's notes
Store the cooled cookies in an airtight container on the counter for up to 3 days. You can also freeze the baked cookies for up to 2 months.
To freeze the cookie dough, roll the cookies into balls and place on a baking sheet or tray. Freeze for 30 minutes or until solid. Transfer the balls to a freezer container or bag. Freeze for up to 2 months. You don’t have to thaw before baking, just add a few minutes to the baking time.
