Soft Pumpkin Ginger Snaps

Ginger cookies are one of my favorite cookies to make when the weather cools down. Try these soft pumpkin ginger snaps this Fall!


  • 1 cup packed brown sugar
  • ½ cup unsalted butter, room temperature
  • ½ cup pumpkin puree
  • 1 egg, room temperature
  • ¼ cup molasses
  • 1 tsp vanilla extract
  • 2 + 1/3 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • ¼ cup granulated sugar


  1. Using a stand or hand mixer, beat the brown sugar and butter together until smooth.  Beat in the pumpkin puree, egg, molasses, and vanilla.
  2. In a separate bowl, whisk together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt.
  3. Turn your mixer to low and add the dry ingredients to the egg and butter mixture., continuously stirring it in until well combined and forms a dough.  Chill the dough for at least 1 hour, up to 2 days in the refrigerator.
  4. Preheat oven to 375F.  Spread the granulated sugar into a shallow bowl.  Roll the dough into 1-inch balls and roll through the bowl of sugar to coat them.  Place cookies evenly onto the cookie sheet and bake for 8 to 12 minutes, until the tops start to crackle, and the edges are golden.
  5. Cool the cookies for 3 minutes on the cookie sheet before transferring to a cooling rack.  Enjoy!