Print Recipe
4 from 1 vote

Pumpkin Gingersnaps

Prep Time1 hr 15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Cookie, Dessert
Servings: 36
Author: [email protected]


  • ½ cup of butter softened
  • 1 cup granulated sugar & 1/4 cup more for rolling the cookies
  • ½ cup of canned pumpkin
  • ¼ cup of molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 Tablespoons Pumpkin Pie Spice
  • 1 tsp ground ginger
  • 1/2 teaspoon salt


  • In your mixer beat the butter and sugar together until creamy.
  • Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
  • In a medium bowl, stir together flour, baking soda, spices, and salt. Then add dry ingredients to wet ingredients and mix until combined.
  • Refrigerate the cookie dough for at least 1 hour. You can refrigerate for up to 3 days prior to baking.
  • When ready to bake, preheat your oven to 350° F.
  • Line a baking sheet parchment paper and place sugar in a small bowl.
  • Roll walnut sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.
  • Bake for 10–12 minutes, or until cookies look cracked and set at the edges.
  • Don't panic, the cookies will still be soft. Allow the cookies to 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.
  • Store finished cookies in an airtight container.