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Pumpkin Gingersnap Cookies - Soft, Spiced, and Perfectly Chewy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 2 1/4 cups (280 g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (150 g) granulated sugar, plus extra for rolling
  • 1/2 cup (100 g) packed brown sugar
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60 ml) unsulfured molasses
  • 1 large egg yolk
  • 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup finely chopped crystallized ginger for extra zing

Method
 

  1. Prep your tools: Line two baking sheets with parchment paper. Preheat the oven to 350°F (175°C). Set a small bowl of granulated sugar aside for rolling.
  2. Whisk the dry ingredients: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
  3. Mix the wet ingredients: In a large bowl, whisk the granulated sugar, brown sugar, melted butter, and molasses until smooth. Add the egg yolk, pumpkin puree, and vanilla. Whisk until fully blended.
  4. Combine: Add the dry ingredients to the wet mixture. Stir with a spatula until no streaks of flour remain. If using, fold in the crystallized ginger.
  5. Chill the dough: Cover the bowl and refrigerate for 20–30 minutes. Chilling helps the dough firm up and prevents spreading.
  6. Shape and coat: Scoop the dough into 1 1/2-tablespoon portions (a medium cookie scoop works well). Roll each into a ball and then roll in granulated sugar to coat.
  7. Bake: Arrange balls on prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set and the tops are crackly. The centers may look slightly underbaked—that’s good for a chewy cookie.
  8. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
  9. Serve: Enjoy slightly warm, or let them cool completely for the best texture.