These soft-baked Pumpkin Gingersnap Cookies are thick, chewy, and full of fall flavor from pumpkin, molasses, cinnamon, and warm spices.
Gingersnap spices and pumpkin complement each other beautifully. The warming spices you expect from classic gingersnaps—ginger, cinnamon, and cloves—pair perfectly with pumpkin puree, while a bit of molasses adds depth and chew. The pumpkin also keeps the cookies moist and soft for days, so these are ideal for baking ahead or bringing to fall gatherings.
Use Leftover Pumpkin
This recipe is a great way to use up about 1/2 cup of leftover pumpkin puree. If you don’t have leftover pumpkin, open a new can—these cookies are worth it. They capture everything you love about gingersnaps: cracked, crinkly tops, cozy spice, and a soft, tender interior thanks to the pumpkin.
How to Make Pumpkin Gingersnap Cookies
*Full ingredient amounts and printable directions are in the recipe card below.
- Cream together room-temperature butter and granulated sugar in a large bowl using an electric mixer.
- Add pumpkin puree, unsulfured molasses, the egg, and vanilla extract. Mix until evenly combined.
- Whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt in a separate bowl.
- Stir the dry ingredients into the wet ingredients until just combined. The dough will be thick and sticky. Refrigerate the dough for at least 1 hour to make it easier to handle; it can be chilled for up to 2–3 days.
- When ready to bake, preheat the oven to 350°F. Line half-sheet pans with parchment paper or silicone baking mats and pour some granulated sugar into a small bowl for coating.
- Using a medium (#40) scoop (about 1.5 tablespoons), portion the dough into balls. Gently roll each ball between your hands, then coat completely in granulated sugar. Space the dough balls about 3 inches apart on the prepared pans (about 8 cookies per pan).
- Bake at 350°F for 10–12 minutes, until the tops appear cracked and the edges are set. Cookies will be puffy when removed and will deflate slightly as they cool.
- Allow cookies to rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Tip: Work quickly while rolling and coating so the dough does not warm and become too sticky. Refrigerate prepared dough balls while other cookies bake to keep them firm.
Storing and Freezing
Store cooled cookies in an airtight container at room temperature for 3–5 days. Baked cookies freeze well for up to 2 months.
To freeze unbaked dough: portion the dough into balls and place them on a parchment- or silicone-lined baking sheet. Freeze until firm (30–60 minutes), then transfer the frozen balls to a freezer-safe container or zip-top bag, separating layers with parchment. Do not coat frozen balls in sugar. Freeze for up to 2 months. When ready to bake, roll the frozen dough balls in sugar and bake; you may need to thaw them 10–15 minutes at room temperature so the sugar adheres, or bake from frozen for a few extra minutes without rolling in sugar.
More Pumpkin Desserts
- Pumpkin French Toast Casserole
- Pumpkin Roll
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bundt Cake with Cream Cheese Filling
- Pumpkin Cream Cheese Muffins
If you make this recipe, please rate and review it in the comments below—thanks!
Pumpkin Gingersnap Cookies
Ingredients
- ½ cup (113 g) unsalted butter, room temperature (1 stick)
- 1 cup (200 g) granulated sugar
- ½ cup (122 g) pure pumpkin puree
- ¼ cup (59 ml) unsulfured molasses
- 1 large egg
- 1 tsp vanilla extract
- 2⅓ cups (280 g) all-purpose flour, spoon & level
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1½ tsp ground ginger
- 1 tsp ground cloves
- ½ tsp salt
Coating:
- ¼ cup (50 g) granulated sugar
Equipment
- Half sheet pans
- Silicone baking mats or parchment
- #40 cookie scoop (about 1.5 Tbsp)
- Electric hand mixer
Instructions
- Cream the butter and sugar together in a large bowl with an electric mixer. Add the pumpkin, molasses, egg, and vanilla. Mix until well combined.
- In a separate bowl, stir together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined. The dough will be thick and sticky. Refrigerate the dough for at least 1 hour, up to 2–3 days.
- Preheat the oven to 350°F. Line baking sheets and place granulated sugar in a small bowl for coating.
- Scoop dough with a #40 scoop (about 1.5 Tbsp), roll into balls, and coat evenly in sugar. Place about 3 inches apart on prepared pans.
- Bake for 10–12 minutes until cracked on top and set at the edges. Let rest on the pan 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
- Work quickly while rolling and coating so the dough doesn’t get too soft. Refrigerate prepared dough balls while baking the remainder.
- Store cookies in an airtight container at room temperature for 3–5 days or freeze baked cookies up to 2 months.
- To freeze dough: portion into balls and freeze on a lined sheet until firm, then transfer to a freezer-safe container. Do not coat in sugar before freezing. When ready to bake, roll in sugar and bake, or bake from frozen adding a few minutes to the bake time.
Nutrition
Disclaimer: Nutritional values are estimates.
*Originally published 10/28/2012. Post updated September 2023.
