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Pumpkin Gingersnap Cookies

Pumpkin gingersnap cookies made with pumpkin puree, warm spices, and a classic crinkled, caramelized edge. Rolled in granulated sugar for sparkle, then baked hot until crisp at the edges.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ginger
  • 1.5 tsp cinnamon
  • 0.5 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.25 cup pumpkin puree (blotted dry)
  • 1 egg
  • 2 tbsp molasses
  • 1 tsp vanilla
Rolling sugar
  • 0.33 cup granulated sugar

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat oven to 375F and line baking sheets with parchment or silicone mats; the sheets should be ready before dough is scooped.
Mix dry ingredients
  1. Blot pumpkin puree dry, then whisk together all dry ingredients (flour, baking soda, ginger, cinnamon, cloves, allspice, black pepper, pumpkin pie spice, and salt) until evenly blended.
Cream and combine
  1. Beat softened butter and packed brown sugar until smooth, thick, and cohesive.
Add pumpkin and flavor
  1. Beat in blotted pumpkin puree, egg, molasses, and vanilla until the mixture looks glossy and evenly colored.
Form the dough and chill
  1. Fold in the flour mixture just until no dry streaks remain, then refrigerate the dough for 30 minutes to firm up for clean scooping.
Shape and roll
  1. Scoop 1-1/2 tablespoon balls, roll each in granulated sugar, and set on the prepared baking sheets with space between for spreading.
Bake
  1. Bake for 9-11 minutes at 375F until cookies are crinkled with crisp edges, then cool briefly on the sheet before moving.

Notes

Pro tip: blott the pumpkin puree well so the dough bakes up crinkly instead of spreading too much. Store baked cookies in an airtight container at room temperature for 3-4 days, or freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 vegan butter substitute (softened) in place of the unsalted butter.