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Soft Pumpkin Ginger Snap Cookies

Soft Pumpkin Ginger Snap Cookies

I saw a recipe for cookies on Butter, with a side of Bread and decided to make them today. We were had friends over for dinner and these cookies made an excellent dessert. They were easy to make, smelled amazing while they baked, and tasted even better. We all, kids & adults, loved these soft and flavorful cookies. 

Soft Pumpkin Ginger Snap Cookies

Beat the butter and sugar together in a large bowl until creamy. Add the pumpkin, molasses, vanilla, and egg then beat until well mixed.

Mix the flour together with the baking soda, salt, cinnamon, ginger, and cloves until well combined. Slowly add the flour mixture into the pumpkin mixture until well combined. The dough will be very soft and sticky so place into the refrigerator for 30 minutes so it will harden and be easier to work with.

When you are ready to bake, preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place turbinado sugar in a small bowl. Roll tablespoon sized balls of dough in the sugar until well coated then place onto the prepared baking sheet, about 2 inches apart.

Soft Pumpkin Ginger Snap Cookies

Bake for 10-12 minutes, or until cookies look cracked  and set at the edges. The cookies will still be soft. Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely. Serve with ice cold milk & enjoy. 

Soft Pumpkin Ginger Snap Cookies

 

Soft Pumpkin Ginger Snap Cookies

Soft Pumpkin Ginger Snap Cookies

Ingredients

  • 1/2 cup butter softened
  • 1 cup white sugar
  • 1/2 cup pure pumpkin
  • 1/4 cup molasses
  • 1 large egg
  • 1 tsp vanilla
  • 2 1/3 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • Turbinado sugar for rolling

Instructions

  • Beat the butter and sugar together in a large bowl until creamy. Add the pumpkin, molasses, vanilla, and egg then beat until well mixed.
  • Mix the flour together with the baking soda, cinnamon, ginger, cloves, and salt until well combined. Slowly add the flour mixture into the pumpkin mixture until well combined. The dough will be very soft and sticky so place into the refrigerator for 30 minutes so it will harden and be easier to work with.
  • When you are ready to bake, preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • Place turbinado sugar in a small bowl. Roll tablespoon sized balls of dough in the sugar until well coated then place onto the prepared 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. Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely. Serve with ice cold milk & enjoy.
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8 Comments

  1. Kim in MD says:

    Yum! I love soft cookies, and the flavors in these are perfect for the season!

  2. Love these cookies Pam, look amazing:)

  3. Warm Ginger Snaps with a nice tall glass of cold milk is probably one of my favorite sweet treats. This recipe sounds delicious. My mom makes homemade ginger snaps around the holiday time, so I think every time I eat one it automatically makes me think of Fall and Winter 🙂 Great recipe, like that yours includes pumpkin…mmm!

  4. these look SO yummy. not really ginger-snappy at all, but i prefer a soft cookie. 🙂

  5. I love that these are a mix of pumpkin and ginger! Two of my favorite fall flavors.