Pumpkin Gingersnaps

warning: baking these cookies may cause Instant Holiday Cheer (or IHC). side effects may include a desire to cozy up under a blanket with a dozen cookies and a glass of milk.




I swear Pumpkin has a great PR team. It’s been flooding social media since August and now it’s at a fever pitch.


I am riding that media wave with a recipe that’s more pumpkin in name than flavor. Cookies with pumpkin, spices, molasses and ginger chew pieces.


the pictures today aren’t life changing or anything. I seriously couldn’t stop eating them long enough to compose a pretty shot so I gave up, put them in their container and walked away…


(with just one or two more in hand)




I honestly don’t love specifically pumpkin flavored things. I like the spices and the ginger and the molasses which is why this recipe works for me- there isn’t much actual pumpkin.


That might be a shock- a food blogger who doesn’t obsess over pumpkin. It’s ok though. deep breath. eat a cookie.




I don’t know if I will cut up these ginger chews again for this recipe- it was time consuming and required more arm strength than I have.


But it added a depth of flavor and a chewy texture in contrast to the soft cookie and the crunchy sugar coating. It was so decadent.


…ok, I convinced myself.




confession corner: freeze some of the uncooked dough (portioned and rolled in sugar) first on a cookie sheet then store in freezer in a ziploc. whenever you want IHC (Instant Holiday Cheer. it’s a thing, I swear) bake up a batch for just 1 or 2 minutes longer than the recipe says.


Pumpkin Gingersnaps
inspired by http://www.mybakingaddiction.com/holiday-recipe-exchange-pumpkin-molasses-cookies/
Recipe type: cookie
Serves: 5 dozen
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • ½ cup pumpkin, canned
  • ¼ cup molasses
  • 1 egg
  • 1 tsp vanilla
  • 2½ cup AP flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1½ tsp ground ginger
  • 1 tsp ground cloves
  • heaping ¼ cup ginger chews, roughly chopped (8 "the ginger people" ginger chews)
  • 1 cup turbinado sugar
  1. In a stand mixer, cream together the butter and 1 cup sugar
  2. add pumpkin, molasses, egg and vanilla and mix well
  3. In separate bowl, whisk flour, baking soda and spices
  4. add dry ingredients gradually to stand mixer until just combined
  5. scrape sides of bowl if needed
  6. remove bowl from stand mixer and stir in ginger chew pieces
  7. refrigerate dough for at least 1 hour or up to a day
  8. when ready to bake, preheat oven to 350, line cookie sheet(s) with parchment paper and put turbinado sugar into a shallow bowl
  9. use a small cookie scoop to scoop out dough, roll in sugar then place an inch apart on cookie sheet
  10. bake 9-10 minutes until cookies are set and darker on the edges
  11. cool on sheet for 2 minutes before transferring to a wire rack to cool completely
  12. store in air tight container at room temperature for at least 5 days.



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