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Pumpkin Gingersnap Cookies

Pumpkin gingersnap cookies with dark caramelized crinkling and a classic gingersnap snap, made with pumpkin puree and warm spice. Rolled in granulated sugar for a sparkly finish and baked at high heat for crisp edges.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 120
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 and mix
  1. Preheat oven to 375F, then line baking sheets with parchment or silicone mats for easy release.
  2. Blot pumpkin puree dry and whisk together all dry ingredients until evenly combined and no spice clumps remain.
  3. Beat softened butter and packed brown sugar until smooth, then mix in the blotted pumpkin puree, egg, molasses, and vanilla until fully incorporated.
  4. Fold in the flour mixture just until no dry streaks remain, then refrigerate the dough for 30 minutes.
Shape and bake
  1. Scoop dough into 1-1/2 tablespoon balls, then roll each ball in granulated sugar to coat the surface.
  2. Bake at 375F for 9-11 minutes until the cookies crinkle and the edges look set and slightly crisp.

Notes

For the crisp-edged crinkle, don’t skip blotting the pumpkin puree—too much moisture can dull the snap. Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-free option, use a 1:1 plant-based butter substitute; keep the rest of the recipe the same for best texture.