Pumpkin Gingersnap Cookies

Growing up gingersnap cookies were my ultimate favorite!  I use to get those boxes of gingersnap cookies(which of course are all processed and horrible for you) you can get at Wal-Mart and literally eat the whole box in one sitting.  I remember going to my Grandma’s house where she would always have a plate of freshly made gingersnap cookies just for me.  So delicious!  I also love anything pumpkin, so these cookies are perfect for me.  I found the recipe here.


  • ½ cup of butter, at room temperature
  • 1 cup sugar, plus more for rolling the cookies
  • ½ cup of pure pumpkin
  • ¼ cup of molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt


  • In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
  • In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
  • When you are ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on 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. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.


My mom was visiting for the weekend and she loved these!!

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