These Pumpkin Gingerbread Cookies are soft, spiced, and full of autumn flavor! With pumpkin and warm ginger, they’re perfect for cozy evenings or holiday gatherings.
I love how these cookies fill the kitchen with that wonderful smell! They pair perfectly with a cup of tea or coffee. Trust me, it’s hard to eat just one! 🎃🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. For a gluten-free option, you can use a 1:1 gluten-free flour blend. I find that this helps maintain the same texture!
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. If you don’t have pumpkin, you can substitute with applesauce or mashed banana for a different flavor.
Molasses: This gives the cookies that deep, rich flavor. If you don’t have molasses, honey or maple syrup can be good alternatives, although they will change the flavor slightly.
Spices: The recipe calls for ground ginger, cinnamon, cloves, and nutmeg. If you’re missing any, a pumpkin spice blend can work well! Just adjust according to your taste.
How Do I Get My Cookies to Be Soft and Chewy?
Soft and chewy cookies are the goal! Here are a few key tips to achieve that perfect texture:
- **Do Not Overmix:** Once you add the dry ingredients to the wet, mix until just combined. Overmixing can make the cookies tough.
- **Proper Measurement:** Make sure to measure your flour correctly. Too much flour can lead to dry cookies. Use the scoop and level method for accuracy.
- **Bake Time:** Keep an eye on baking time. Cookies should look puffed and set at the edges but still soft in the center. They will continue to firm up as they cool.
- **Cooling Time:** Let them cool on the baking sheet briefly before transferring them to a wire rack. This ensures they hold their shape and stay soft.
By following these tips, your Pumpkin Gingerbread Cookies will turn out delicious and just the right texture! Enjoy baking!
How to Make Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup molasses
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- Optional: a pinch of ground cinnamon or ginger for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake, plus additional time for cooling and for the glaze to set. Overall, set aside about 1 hour and 30 minutes to make the cookies and enjoy them fresh!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab your baking sheets and line them with parchment paper or silicone mats. This helps prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. This combination of spices will give your cookies that lovely autumn flavor! Set this bowl aside.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened unsalted butter together with the brown sugar and granulated sugar using an electric mixer or a whisk. Mix until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Pumpkin, Egg, and Molasses:
Add in the pumpkin puree, large egg, vanilla extract, and molasses to the butter and sugar mixture. Mix well until everything is incorporated and smooth.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can make your cookies tough!
6. Scoop the Dough:
Using a tablespoon, scoop rounded dough balls onto the prepared baking sheets, placing them about 2 inches apart to allow for spreading during baking.
7. Bake the Cookies:
Put the baking sheets in the oven and bake for about 12-15 minutes. The cookies should look set around the edges but slightly soft in the middle—they will firm up as they cool.
8. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
While your cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until it’s smooth and thick but still drizzly. If it’s too thick, add a little more milk until you get your desired consistency.
10. Drizzle the Glaze:
Once the cookies have cooled completely, use a spoon or piping bag to drizzle the glaze artfully over the top of each cookie. If you’d like, add a sprinkle of cinnamon or ginger on top for a touch of flair!
11. Let the Glaze Set:
Allow the glaze to set for about 15-20 minutes before enjoying your cookies. This step will let the glaze harden slightly for better presentation.
Now, it’s time to indulge in your delightful homemade Pumpkin Gingerbread Cookies! They’re perfect for sharing with friends or enjoying all on your own. Happy baking! 🎃🍪
Can I Use Fresh Pumpkin Instead of Pumpkin Puree?
Yes, you can! If using fresh pumpkin, make sure to cook and puree it until smooth. Remove excess moisture by straining, as too much water can make the cookies too wet.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them super soft, you can add a slice of bread to the container; it helps retain moisture!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before baking. Scoop dough balls onto a baking sheet, freeze until solid, then store in a freezer bag for up to 3 months. When ready to bake, add a couple of extra minutes to the baking time.
What Can I Substitute for Molasses?
If you don’t have molasses, you can use honey or maple syrup. Keep in mind that this will slightly alter the flavor, but they still create a delicious sweet base for the cookies!