These Pumpkin Gingerbread Cookies are soft, spicy, and perfect for fall! With a blend of pumpkin puree and warm ginger spices, each bite feels like a cozy hug.
Who says gingerbread is only for Christmas? I love baking these cookies in October and enjoying them with a cup of tea. They make my kitchen smell amazing! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend. It’s worked well for me at times!
Ground Ginger: This spice gives the cookies their signature flavor. When out of ground ginger, you can use fresh grated ginger for a vibrant kick or even a pinch of ginger ale as a fun twist.
Pumpkin Puree: Canned is perfectly fine, but if you have fresh pumpkins, roasting them and puréeing them yourself adds a lovely flavor. Just make sure it’s not pumpkin pie filling as that’s sweetened.
Molasses: It adds depth and richness. If you’re out, try substituting with honey or agave nectar, but keep in mind it may change the cookie’s flavor slightly.
Egg: For a vegan version, substitute Flaxseed Meal (1 tablespoon mixed with 2.5 tablespoons water) or 1/4 cup applesauce for moisture and binding.
How Do I Achieve Perfectly Soft Cookies?
The key to soft pumpkin gingerbread cookies lies in handling the dough correctly and understanding baking time. Follow these steps:
- Mix the wet and dry ingredients just until combined. Overmixing leads to tougher cookies.
- Be cautious not to overbake. The cookies should look slightly underdone when you pull them out. They firm up as they cool.
- Allow cookies to cool on the baking sheet before transferring to a rack. This helps keep them soft.
These tips have helped me create the perfect texture each time, allowing the spices and pumpkin flavor to shine through!
How to Make Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For The Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For The Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: sprinkles or sanding sugar for decoration
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10-12 minutes to bake, plus additional time for cooling and icing. In total, plan for about an hour to make and decorate the cookies. Perfect for a fun afternoon activity!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your cookies bake evenly. While the oven heats up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda. This blend will give your cookies that delightful spiced flavor. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and brown sugar together using a hand mixer for about 3-4 minutes until the mixture is light and fluffy. This step is crucial for creating a nice texture!
4. Combine the Wet Ingredients:
Add the pumpkin puree, molasses, egg, and vanilla extract to the butter and sugar mixture. Beat everything together until well combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. The dough will be soft; don’t worry, that’s what you want!
6. Shape the Cookies:
Scoop tablespoon-sized portions of dough and place them onto your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass to help them spread while baking.
7. Bake the Cookies:
Bake in your preheated oven for about 10-12 minutes, or until the edges are firm but the centers remain soft. It’s important not to overbake so they stay chewy!
8. Cool the Cookies:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Prepare the Icing:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the icing is too thick, add a little more milk; if too thin, add more powdered sugar until you achieve your desired consistency.
10. Decorate the Cookies:
Once the cookies are completely cool, use a piping bag or a spoon to drizzle or spread the icing on top. Feel free to get creative with patterns! Add sprinkles or sanding sugar for a festive touch if you like.
11. Set and Store:
Let the icing set before serving the cookies. Store any leftovers in an airtight container for freshness—if there are any left!
These Pumpkin Gingerbread Cookies are not only delicious but also a wonderful way to celebrate the flavors of fall. Enjoy them with a warm drink or share them with friends and family! 🍂
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! Just make sure to roast and purée the pumpkin first. Drain any excess moisture to avoid overly wet dough. Fresh pumpkin often adds a deeper flavor!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want them to stay fresher for longer, you can refrigerate them for up to a week.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop it into balls and place them on a baking sheet to freeze individually. Once frozen, transfer the dough balls to a zip-top bag. They’ll last up to 3 months. Just bake them straight from the freezer, adding a couple of extra minutes to the baking time.
What Can I Use Instead of Molasses?
If you don’t have molasses, you can substitute it with honey or dark corn syrup. Keep in mind that it may slightly alter the flavor, but the cookies will still be delicious!
