These Pumpkin Gingerbread Cookies are a perfect mix of spicy ginger and cozy pumpkin flavor. Soft, chewy, and packed with warm spices, they make every bite delightful!
Honestly, the smell while baking is heavenly! I love to enjoy them with a hot cup of tea—it’s like a warm hug in cookie form. Who could resist that? ☕️🍪
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. If you don’t have any, you can substitute with applesauce for moisture, but it will change the flavor slightly.
Spices: The warmth from ginger, cinnamon, cloves, and nutmeg is essential. You can adjust these based on your personal taste. If you’re low on spices, a pumpkin pie spice mix can work in a pinch!
Butter: Unsalted butter keeps the flavor balanced. If you’re dairy-free, use a plant-based butter or coconut oil as a substitute. Just remember that it may slightly change the texture.
Flour: All-purpose flour works great here! If you need a gluten-free option, a 1:1 gluten-free flour blend can be used instead, which should give similar results.
How Do I Ensure Soft and Chewy Cookies?
The key to soft, chewy Pumpkin Gingerbread Cookies lies in a few simple techniques. Firstly, don’t over bake them! Pull them out when the edges are set, and they still feel soft in the middle; they’ll continue to firm up as they cool.
- Preheat your oven properly and use parchment paper for easy removal.
- Scoop dough into balls and flatten gently to help in even baking.
- Allowing the cookies to cool on the baking sheet for a few minutes helps with texture.
Also, storing your cookies in an airtight container will keep them soft longer. Enjoy the process, and happy baking!
How to Make Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking soda
For Toppings:
- White icing (e.g. royal icing or cream cheese-based)
- Melted dark chocolate
- A sprinkle of gingerbread spice or crushed gingerbread cookies for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 10-12 minutes to bake. After that, allow time for the cookies to cool completely, which should take about 15 minutes. In total, you should plan for around 40-45 minutes before these cookies are ready to be enjoyed!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This will help prevent your cookies from sticking and make cleanup easier!
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a whisk, cream them together until light and fluffy. This helps to incorporate air and gives your cookies a delightful texture.
3. Mix in the Pumpkin and Egg:
Next, add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Beat everything together until well combined. You’ll love the beautiful orange color the pumpkin brings!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Mixing the dry ingredients separately ensures even distribution of spices throughout the cookies.
5. Create the Dough:
Slowly add the dry ingredient mixture to the wet mixture, stirring gently until a soft but manageable dough forms. Don’t overmix; just combine until there are no dry spots left.
6. Shape the Cookies:
Scoop tablespoon-sized balls of dough and place them onto the prepared baking sheets, leaving space between each cookie for spreading. Lightly flatten each ball with the palm of your hand or the bottom of a glass to shape them into round cookies.
7. Bake the Cookies:
Pop the cookies into the preheated oven and bake for about 10-12 minutes, or until the edges are set and they spring back slightly when touched. Make sure not to overbake them; you want soft and chewy cookies!
8. Cool Them Down:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This will help them firm up while still keeping them soft.
9. Decorate Your Cookies:
Once the cookies are completely cool, it’s time to get creative! Use the white icing to decorate some cookies, drizzle melted dark chocolate over others, and sprinkle with gingerbread spice or crushed cookies. Have fun with it!
10. Enjoy:
Let the icing and chocolate set before serving. Share them with friends and family, or keep them to enjoy with a cozy drink. These festive Pumpkin Gingerbread Cookies are sure to bring smiles!
Happy Baking!
Can I Freeze Pumpkin Gingerbread Cookies?
Absolutely! Once the cookies are completely cooled, place them in an airtight container or a freezer bag. They can be frozen for up to 3 months. To thaw, simply leave them at room temperature or pop them in the microwave for a few seconds.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree on hand, you can use unsweetened applesauce or even mashed ripe bananas. Keep in mind that this will change the flavor profile a bit, but they will still be delicious!
How Do I Make These Cookies Gluten-Free?
You can easily make gluten-free Pumpkin Gingerbread Cookies by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that your baking powder and other ingredients are gluten-free as well!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay soft longer, consider adding a slice of bread in the container; it helps retain moisture!
