Chewy Pumpkin Gingersnap Cookies – Easy Recipes Favorite
These chewy pumpkin gingersnap cookies blend warm spices and real pumpkin in a soft, sweet bite perfect for fall.
Servings: 36 cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1/2 cup pure pumpkin purée
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the pumpkin, molasses, egg, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Chill the dough in the refrigerator for 1 hour.
- Roll dough into 1-inch balls, then roll each ball in granulated sugar.
- Place on baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until edges are set and tops crack slightly.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.