Pumpkin Gingersnap Cookies Recipe

Name: Pumpkin Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter, Room Temperature; 1 cup Sugar, Plus More For Rolling Cookies; 1/2 cups Canned Pumpkin Puree; 1/4 cups Molasses; 1 whole Egg; 1 teaspoon Vanilla Extract; 2-1/3 cups Flour; 2 teaspoons Baking Soda; 2 teaspoons Cinnamon; 1-1/2 teaspoon Ground Ginger; 1 teaspoon Cloves; 1/2 teaspoons Salt

Servings: persons

1/2 cups Butter, Room Temperature
1 cup Sugar, Plus More For Rolling Cookies
1/2 cups Canned Pumpkin Puree
1/4 cups Molasses
1 whole Egg
1 teaspoon Vanilla Extract
2-1/3 cups Flour
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1-1/2 teaspoon Ground Ginger
1 teaspoon Cloves
1/2 teaspoons Salt

1
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. Set aside.
2
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.
3
3. When you are ready to bake, preheat oven to 350u00b0F. Place some sugar in a small bowl. Roll tablespoon-sized balls of dough in the sugar until well coated and place on a lightly greased or parchment paper covered baking sheet, about 2 inches apart. 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 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Butter, Room Temperature, 1 cup Sugar, Plus More For Rolling Cookies, 1/2 cups Canned Pumpkin Puree, 1/4 cups Molasses, and more.

Yes, Pumpkin Gingersnap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Gingersnap Cookies

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