These pumpkin gingerbread cookies are warm and spicy, making them the perfect treat for chilly days. They’re soft, chewy, and packed with flavor from pumpkin and ginger.
Baking these cookies fills the kitchen with a cozy smell that gets everyone in the mood for fall. I love to enjoy them with a cup of hot cocoa—yum!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling, as it has no added sugars. If you prefer, homemade pumpkin puree works too—just roast and blend the flesh until smooth.
Flour: All-purpose flour is ideal, but you can substitute with gluten-free flour blend if needed. Just ensure it has a binding agent like xanthan gum.
Spices: Ground spices like ginger and cinnamon are key here. Don’t have cloves? You can skip them or replace them with allspice for a different flavor punch!
Butter: Unsalted butter helps control the sweetness. If you’re dairy-free, use coconut oil or a vegan butter substitute for a similar texture.
Pumpkin Seeds: These add a delightful crunch, but feel free to skip them or use chopped nuts like pecans or walnuts if you prefer.
How Do I Ensure My Cookies Don’t Overbake?
Overbaking cookies can lead to dryness, so keeping an eye on them is essential! Here are some tips:
- Start checking your cookies around the 10-minute mark to avoid overcooking.
- Look for edges that are set while the centers still appear soft and a bit puffy—this ensures they remain chewy as they cool.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to firm up without drying out.
Following these pointers will help you achieve soft and delicious cookies every time!
How to Make Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon molasses (optional but enhances flavor)
- 1/2 cup pumpkin seeds (pepitas), optional for mix-in
For the Powdered Sugar Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 12-15 minutes to bake, plus a little extra time for cooling and glazing, making a total of around 1 hour from start to finish. Perfect for a cozy baking afternoon!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper to make sure your cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Whisk them together until well mixed and set aside.
3. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients:
Beat in the egg, then stir in the vanilla extract, molasses (if using), and pumpkin puree. Mix everything together until it’s well combined and smooth.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Stir gently until everything is just combined. If you’d like, fold in pumpkin seeds for added crunch!
6. Scoop and Shape the Cookies:
Scoop the dough by rounded tablespoons onto your prepared baking sheets, leaving about 2 inches between each cookie. For a nice shape, gently flatten the tops using the back of a spoon or your fingers.
7. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 12-15 minutes. The edges should look set while the centers remain soft—this helps keep them chewy!
8. Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
To make the glaze, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. It should be pourable, but not too runny.
10. Glaze the Cookies:
Once the cookies are completely cool, drizzle the glaze over the top using a spoon or a piping bag. Let the glaze set for a few minutes before enjoying.
11. Store Your Treats:
Keep any leftover cookies in an airtight container at room temperature for up to a week—if they last that long!
Enjoy these cozy, flavorful pumpkin gingerbread cookies that are perfect for sharing with friends and family during the fall and winter seasons!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can use fresh pumpkin puree. Just roast a small pumpkin, scoop out the flesh, and blend it to a smooth texture. Make sure it’s well-drained to avoid excess moisture.
Can I Substitute Coconut Oil for Butter?
Absolutely! If you’re looking for a dairy-free option, melted coconut oil is a great substitute for unsalted butter. Use the same amount (1/2 cup) for a fantastic result.
How Do I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you’re keeping them for longer, consider freezing them in a single layer and then transferring to a freezer bag—just thaw at room temperature before enjoying!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains a binding agent like xanthan gum for the best texture.
