Pumpkin Gingersnaps

These cookies are extra tender from the pumpkin.

Pumpkin Gingersnaps


  • 1 c. salted butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar, packed
  • 4 large eggs
  • 1/4 c. black strap molasses
  • 1/2 c. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tbs. ground ginger
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground cloves
  • 1/8 tsp. ground mace
  • 1/8 tsp. ground cardamom
  • 4 c. all-purpose flour
  • 1 c. turbinado sugar

Yields Approximately 4 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugars together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping the bowl after each addition. Add the molasses, pumpkin, and vanilla and mix to combine.

In a bowl, sift together the salt, baking powder, baking soda, ginger, cinnamon, nutmeg, black pepper, cloves, mace, cardamom, and flour.

Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition.

Using tablespoon-sized scoops of dough, roll each dough ball in turbinado sugar before placing onto a parchment paper-lined baking sheet. Bake for 10-12 minutes, until the cookies are lightly firm to the touch and golden brown on the bottom.

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