Pumpkin Gingerbread Cookies

a pumpkin gingerbread cookie on a dark surface

4.84 from 31 votes

These Pumpkin Gingerbread Cookies are made with molasses and all the warm spices like cinnamon, nutmeg, ginger and allspice. Baked until golden brown, soft and chewy, these cookies are the perfect Fall treat!

Prep Time5

Cook Time10

Chill3

Total Time15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 253kcal

Author: Danielle Wolter

Ingredients

¼ cup butter softened
¼ cup shortening
½ cup brown sugar
½ cup granulated sugar
½ cup pumpkin puree
½ teaspoon vanilla extract
1 egg yolk
⅛ cup molasses
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon ground ginger
½ teaspoon ground cloves
2 teaspoon ground cinnamon
1 ½ teaspoon nutmeg
¼ teaspoon allspice
¼ cup granulated sugar for rolling

Instructions

First combine all the dry ingredients (flour, baking soda and spices) and set aside.
Then beat the butter, shortening and brown/granulated sugar. Make sure the butter has softened to room temperature before this step - otherwise it will be lumpy.
Add the egg yolk, vanilla, pumpkin and molasses and beat for one minute.
Combine the wet and dry ingredients, and stir until fully combined, being careful not to over-mix.
Refrigerate the dough (covered) for 3 hours or overnight
Preheat the oven to 375F degrees and line a baking sheet with parchment paper (or use a non-stick baking sheet).
Place the ¼ cup of granulated sugar in a bowl. Roll the dough into 1" balls and roll in the sugar.
Place on the baking sheet 2" apart and lightly flatten each cookie with a fork.
Bake for 8-10 minutes, until edges start turning golden brown. Let them cool for 5 minutes on the baking sheet, then finish cooling on a rack.

Notes

For extra spice, add ¼ cup chopped candied ginger (in place of the ground ginger) to the cookie batter before refrigerating it.
The key to keep gingerbread cookies from spreading is by chilling the dough. Make sure to chill for at least 3 hours.
Cookie dough can be made ahead and rolled in balls. Store in the fridge for up to 3 days.
To freeze: Let the gingerbread cookies cool completely then place on a baking sheet directly in the freezer for one hour. Transfer the cookies to a freezer safe bag and store for up to 3 months. You can also freeze the uncooked balls of dough. When ready to cook. roll them in sugar and bake them straight from frozen. Add 1-2 minutes to the bake time.

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