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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!
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.
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!
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!
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
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.
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.
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!
Ingredients
- ¼ cup butter softened
- ¼ cup shortening
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin puree
- ½ teaspoon vanilla extract
- 1 egg yolk
- ⅛ cup molasses
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ cup granulated sugar for rolling
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.
- Refrigerate the dough (covered) for 3 hours or overnight
- 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.
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 for up to 3 days.
- To freeze: 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.
Nutrition
Jennifer Banz
These were so soft and chewy...my new favorite cookie!
Danielle
SO glad you liked them!
SHANIKA
These Molasses Cookies look so soft and chewy! I definitely love making Gingerbread flavor during the Holidays and I must try this one for sure!
Danielle
Hope you love it!
Jenni LeBaron
These soft and chewy gingerbread molasses cookies look so delicious. I'm already contemplating adding one more thing to my baking list for Christmas looking at this recipe. I bet these are just scrumptious with a big pot of tea or cocoa!
Danielle
Thanks!
Jacque Hastert
Gingerbread cookies are a family tradition here. We love to make them for Santa and Santa really enjoys them as her/his midnight snack.
Danielle
Totally!
Jamie
I'm always looking for chewy cookies to try out since they're my favorite! I'm adding this to my list right now! Looks incredible.
Danielle
Hope you love them!
Denise
I love a good molasses cookie! I appreciate your tips as well, especially putting some candied ginger in the dough! I may have to try that.
Danielle
Thanks!
Carrie | Clean Eating Kitchen
I'm much more a fan of a chewy cookie, these sound amazing! So perfect for the festive season!
Danielle
Thanks!
Veena Azmanov
The festive season is in and so something unique is surely wanted at the table. Love the combination and look of these cookies. Best gifting option too.
Danielle
Totally!
Shelley
This is really a terrific recipe post, full of fantastic tips! I learned so much about things like how to keep the cookies from spreading and why they might turn out harder than expected. But, most of all, I was excited about the freezing and make-ahead tips ... so helpful during the busy holiday season to be able to make dough ahead (and even freeze it in the dough stage - wow!), or to bake the cookies ahead and freeze those. So many options to be able to enjoy these without stressing about last-minute baking! Thank you!
Danielle
I'm so glad you enjoyed the post Shelley!
Tara
These cookies are perfectly spiced, and I love the chewy & soft texture!
Danielle
Thanks!