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.

Pumpkin Madeleines

These pumpkin Madeleines have a hint of spice and are not too-sweet.

Pumpkin Madeleines


  • 2 tbs. salted butter, melted
  • 1 c. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1 tsp. baking powder
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. Chinese five spice powder
  • 1/2 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tbs. pumpkin puree
  • 1/2 c. salted butter, melted

Yields Approximately 1 dozen Madeleines

Brush the Madeleines with the melted butter, then chill in freezer to firm up butter. Brush with another layer of melted butter before chilling until the Madeleines are ready to bake.

In a bowl, sift together the flour, salt, baking powder, cinnamon, and Chinese five spice. Set aside.

Whisk the sugar and eggs until the mixture is pale and fluffy, about three minutes. Add the vanilla extract and pumpkin puree and whisk to combine.

While whisking, drizzle in the flour mixture and melted butter in alternating additions until the batter is just combined. Gently scrape the bowl and finish combining the batter with a spatula. Cover the bowl with plastic wrap and chill for one hour.

Preheat the oven to 400 degrees Fahrenheit.

Scoop the Madeleines batter into each depression, filling to be level with the edges. Bake for 8-10 minutes, until the Madeleines are lightly browned on the edges and when Madeleines are lightly firm to the touch.