Pumpkin Gingerbread Cookies

Name: Pumpkin Gingerbread Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/4 cup butter (softened); 1/4 cup shortening; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup pumpkin puree; 1/2 teaspoon vanilla extract; 1 egg yolk; 1/8 cup molasses; 2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 2 teaspoon ground cinnamon; 1 1/2 teaspoon nutmeg; 1/4 teaspoon allspice; 1/4 cup granulated sugar (for rolling)

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These Pumpkin Gingerbread Cookies are made with molasses and all the warm spices like cinnamon, nutmeg, ginger and allspice. Baked until golden brown, soft and chewy, these cookies are the perfect Fall treat!

a cookie broken in half with crumbs on a dark surface

Gingerbread is the best. Seriously guys, I love gingerbread. It makes me feel all warm and fuzzy and ready for the holidays. Gingerbread IS the holidays. These are the flavors I crave.

My favorite part about these cookies? These babies are amazingly chewy and just so incredibly delicious. All the spices make you feel so warm and fuzzy inside.

They are seriously some of my favorite cookies ever.

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Why This Recipe Works
Ingredients
Step By Step Instructions
Expert Tips
Variations
Freezing Instructions
Frequently Asked Questions
Recipe
💬 Comments

a pumpkin gingerbread cookie on a dark surface

Why This Recipe Works

The dough is refrigerated for several hours to help keep the cookies from spreading while baking;
A mix of shortening and butter is used to keep the cookies moist but chewy;
A combination of molasses with all the warm spices makes for a cookie filled with all the Fall flavors!

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Ingredients

The full list of ingredients is included in the recipe card at the bottom of the post.

Warm spices like cinnamon, nutmeg, cloves, ginger and allspice are used - literally what I think Christmas would taste like.

A good quality molasses gives the cookies a rich, amber flavor.

Pumpkin puree (store bought or homemade pumpkin puree) is used. If you use homemade, just make sure any excess liquid is strained off.

Step By Step Instructions

First combine all the dry ingredients (flour, baking soda and spices) and set aside.

Then beat the butter, shortening and brown/granulated sugar. Make sure the butter has softened to room temperature before this step - otherwise it will be lumpy.

Add the egg yolk, vanilla, pumpkin and molasses and beat for one minute.

Combine the wet and dry ingredients, and stir until fully combined, being careful not to over-mix. Over-mixed cookies will be tougher. You want to just barely see flour streaks before you stop mixing.

Refrigerate the dough (covered) for 3 hours or overnight. I always prepare these cookies the day before for convenience.

Preheat the oven to 375F degrees and line a baking sheet with parchment paper (or use a non-stick baking sheet).

Place the ¼ cup of granulated sugar in a bowl. Roll the dough into 1" balls and roll in the sugar.

Place on the baking sheet 2" apart and lightly flatten each cookie with a fork.

Bake for 8-10 minutes, until edges start turning golden brown. Let them cool for 5 minutes on the baking sheet, then finish cooling on a rack.

If you guys really want to spice things up, add about ¼ cup of chopped candied ginger (in place of the ground ginger) to this recipe. It really adds a nice bite of flavor!

a cookie on a dark surface with cookies in the background

Expert Tips

For extra spice, add ¼ cup chopped candied ginger (in place of the ground ginger) to the cookie batter before refrigerating it.
The key to keep gingerbread cookies from spreading is by chilling the dough. Make sure to chill for at least 3 hours.
Cookie dough can be made ahead and rolled in balls. Store in the fridge, covered, for up to 3 days.

Variations

Make an ice cream sandwich by scooping vanilla (or cinnamon, caramel, etc.) ice cream onto one cookie. Place another cookie on top and gently press to make a sandwich.
Do the same as above, but fill the cookies with frosting instead of ice cream. Try this Cinnamon Frosting from Julie Blanner. You can also just frost the cookies and eat them like that instead of making a sandwich.
Add ¼ cup of chopped candied ginger to add an extra bite to the cookies. Make sure the ginger is chopped very small.
Drizzle the cookies with melted white chocolate;
Add ¼ cup of white or dark chocolate, cinnamon, or butterscotch chips to the batter.
Add a tiny pinch (⅛ to teaspoon) of cayenne pepper for just a touch of heat.

Freezing Instructions

Let the gingerbread cookies cool completely then place on a baking sheet directly in the freezer for one hour.

Transfer the cookies to a freezer safe bag and store for up to 3 months. You can also freeze the uncooked balls of dough.

When ready to cook. roll them in sugar and bake them straight from frozen. Add 1-2 minutes to the bake time.

Frequently Asked Questions

How do I keep my cookies from spreading?

The key to preventing these cookies from spreading is by chilling the dough. You can also replace the butter with shortening or use less sugar if you continue to have issues. For this recipe, the chilled dough typically keeps the cookies from spreading.

Why are my cookies hard when they cool?

If you didn't chill the dough for long enough and your cookies spread too much, they will be hard when they cool. Also, if you bake them too long, they will harden when they cool.

How do I know when the cookies are done?

When the edges of the cookie have started to brown, they are usually done. The middle may seem uncooked, but as they cool it will firm up.

More Cookie Recipes

Mexican Chocolate Shortbread Cookies;
Mexican Wedding Cookies;
Chewy S'mores Cookies;
Cranberry Sugar Cookies;
Butterfinger Cookies.

Did you make this recipe? Rate it and leave a comment to let me know how they turned out!