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Pumpkin Gingersnap Cookies

Pumpkin gingersnap cookies with a crisp, caramelized edge and chewy center, made with pumpkin puree and classic ginger-spice flavor. Roll the tops in sugar for a sparkly, crinkled finish as they bake at 375°F.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 130
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
For rolling
  • 0.33 cup granulated sugar

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line baking sheets with parchment or a silicone mat for easy release.
  2. Blot pumpkin puree dry, then whisk together all dry ingredients in a bowl until evenly combined.
Mix dough
  1. Beat softened butter and packed brown sugar until creamy and smoother in texture.
  2. Add blotted pumpkin, egg, molasses, and vanilla, then mix until the wet ingredients look fully incorporated.
  3. Fold in the flour mixture just until no dry streaks remain, then refrigerate the dough for 30 minutes to firm up.
Shape and bake
  1. Scoop dough into 1 1/2 tablespoon balls, then roll each ball in granulated sugar until lightly coated.
  2. Bake at 375°F for 9-11 minutes, until the cookies are crinkled and the edges look crisp.

Notes

For the signature crinkle, chill the dough for the full 30 minutes before baking. Store cookies airtight at room temperature for up to 5 days; freeze baked cookies for up to 2 months. For a less sweet version, use half molasses and replace the missing sweetness with an equal amount of brown sugar (texture stays similar).