Pumpkin Gingersnap Cookies are the chewy, crackly fall cookie you’ve been waiting for. They come together in one bowl, bake in 12 minutes, and fill the house with cinnamon-ginger heaven. The pumpkin keeps them moist for days, while the sugary crinkles give you that classic gingersnap snap. If you can stir, you can master these beginner-friendly cookies. Pair them with my One Pan Ground Turkey and Sweet Potato Casserole for a cozy weeknight dinner that uses the rest of the pumpkin purée.
Why You'll Love Pumpkin Gingersnap Cookies – Easy Homemade Fall Favorite
Pumpkin Gingersnap Cookies are soft, crackly, and packed with fall spice. One bowl, no chill, perfect for beginner bakers and lunch-box treats.
- One-bowl, no-chill dough—ready in 15 minutes flat
- Pumpkin keeps cookies soft for up to 5 days
- Warm spice blend tastes like pumpkin pie in cookie form
- Freezer-friendly dough—slice and bake later
Ingredients for Pumpkin Gingersnap Cookies – Easy Homemade Fall Favorite
Pumpkin purée: Libby’s is my go-to; sweet potato purée works in a pinchMolasses: use mild, not blackstrap, or sub dark corn syrupGluten-free: swap cup-for-cup GF flour plus ¼ tsp xanthan gum
- Pumpkin purée: Libby’s is my go-to; sweet potato purée works in a pinch
- Molasses: use mild, not blackstrap, or sub dark corn syrup
- Gluten-free: swap cup-for-cup GF flour plus ¼ tsp xanthan gum
Ingredient Note: Full measurements for Pumpkin Gingersnap Cookies – Easy Homemade Fall Favorite are listed in the printable recipe card below.
How to Make Pumpkin Gingersnap Cookies – Easy Homemade Fall Favorite
Step 1 — Prep & Preheat
Preheat & prep: heat oven to 350 °F. Line two sheet pans with parchment.
Step 2 — Cook and Build Flavor
Mix wet: whisk pumpkin, melted butter, brown sugar, molasses, egg, and vanilla until glossy.
Step 3 — Finish, Taste, and Adjust
Add dry: sprinkle flour, baking soda, salt, and spices on top; fold just until no streaks remain.
Expert Tips for Pumpkin Gingersnap Cookies – Easy Homemade Fall Favorite
- Chill dough 20 min if kitchen is hot—prevents spread
- For extra crackle, roll twice in sugar
- Under-bake by 1 min for super-soft centers
Pumpkin Gingersnap Cookies – Easy Homemade Fall Favorite
Pumpkin Gingersnap Cookies are soft, crackly, and packed with fall spice. One bowl, no chill, perfect for beginner bakers and lunch-box treats.
Ingredients
Main Ingredients
- 1 cup canned pumpkin purée (not pie filling)
- ½ cup unsalted butter, melted
- ¾ cup packed light brown sugar
- ¼ cup molasses
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
Seasonings & Flavor Boosters
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ¼ tsp nutmeg
- 1 tsp vanilla extract
Optional Toppings
- ⅓ cup granulated sugar for rolling
- Pinch flaky salt for finishing
Instructions
How to Make Pumpkin Gingersnap Cookies
- Preheat & prep: heat oven to 350 °F. Line two sheet pans with parchment.
- Mix wet: whisk pumpkin, melted butter, brown sugar, molasses, egg, and vanilla until glossy.
- Add dry: sprinkle flour, baking soda, salt, and spices on top; fold just until no streaks remain.
- Scoop & roll: use a 1-Tbsp cookie scoop, roll into balls, then coat in granulated sugar.
- Bake: 12 min—edges set, centers still puffy. Cool 5 min on pan, then transfer to rack.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Pumpkin Gingersnap Cookies – Easy Homemade Fall Favorite FAQs
Yes—mix dough, refrigerate 3 days or freeze scoops 3 months.
Dark corn syrup or maple syrup; flavor will be milder.
Butter was too hot or dough too warm; chill 20 min before baking.
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Before You Go
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