These pumpkin gingerbread cookies are soft, spicy, and full of fall flavor! With a hint of ginger and a touch of pumpkin, they make your taste buds dance with joy.
Who can resist a cookie that smells like a cozy autumn day? 🍂 I love enjoying these with a cup of tea while snuggled up on the couch—perfect for sharing or keeping all to yourself!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend. I’ve tried it, and they turn out great!
Pumpkin Puree: Make sure to use pure pumpkin puree rather than pumpkin pie filling. You could also use homemade puree. Just roast and blend the pumpkin until smooth for a fresh taste.
Spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies their warm flavor. If you’re out of any, you can try using pumpkin pie spice instead for a shortcut—it has a nice blend already.
Molasses: A key flavor in gingerbread cookies! If you don’t have any, you can use honey or maple syrup, but this will change the taste slightly. It’s worth it to get the molasses if you can!
Butter: I always opt for unsalted butter for baking, but if you’re using salted butter, just reduce the salt in the recipe. Margarine can also be a substitute, but butter definitely adds a richer flavor.
What’s the Best Way to Chill the Cookie Dough?
Chilling the dough is super important for cookies to hold their shape and not spread too much while baking. Here’s how to do it right:
- After mixing the dough, divide it into two portions.
- Wrap each portion tightly in plastic wrap, ensuring no air gets in. This helps it firm up nicely.
- Chill in the fridge for a minimum of 2 hours. Chilling overnight is even better! It allows the flavors to meld.
- When ready, let it sit out for about 10 minutes to soften slightly before rolling.
This method will give you perfectly shaped cookies that are soft and flavorful!
How to Properly Decorate with Icing?
Decorating your cookies can be fun! Here’s how to get it right:
- Once cookies are completely cool, prepare the icing. It should be thick enough to hold its shape but still flow from the piping bag.
- Use a piping bag for easy decorating or a zip-top bag with the corner snipped off.
- Start with a simple outline and then fill in the middle; this gives a clean look. You can use a toothpick or skewer to spread the icing.
- For added flair, sprinkle cinnamon or nutmeg on top before the icing sets.
Decorating doesn’t have to be perfect—just have fun with it! Your cookies will taste amazing no matter what.
How to Make Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper (optional for a little warmth)
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Optional: small pinch of cinnamon or nutmeg for sprinkling
- Optional: whole cloves or small edible decoration for garnishing
How Much Time Will You Need?
This delicious recipe will take about 30 minutes of preparation time, plus at least 2 hours for chilling the dough, and then about 10-12 minutes to bake the cookies. Make sure to plan ahead, especially for chilling time, but the wait is well worth it!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, black pepper (if you’re using it), and salt. Whisk everything together until it’s well mixed. Set this aside because we’ll add it to the wet mixture later.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and dark brown sugar until it’s light and fluffy—about 2 to 3 minutes. This step is important for creating a nice texture in your cookies!
3. Mix in the Pumpkin and Egg:
Now, add the pure pumpkin puree, the egg, vanilla extract, and molasses to the butter mixture. Beat on medium speed until everything is well combined and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients. Mix just until everything is combined. Be careful not to overmix; your dough will be soft but manageable.
5. Chill the Dough:
Divide your cookie dough in half. Wrap each half in plastic wrap and chill in the refrigerator for at least 2 hours or, for the best flavor, overnight. This is key to ensuring your cookies hold their shape when baking!
6. Preheat and Prepare for Baking:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking.
7. Roll Out the Dough:
Take one wrapped portion of dough out of the fridge. On a lightly floured surface, roll it out to about 1/4 inch thickness. You can use cookie cutters or the rim of a glass to cut out cookie shapes!
8. Place on Cookie Sheets:
Arrange the cookies on your prepared baking sheets, making sure they’re about 2 inches apart. If you want, gently press whole cloves or decorative bits into the dough for a festive touch.
9. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes or until the edges feel firm and the tops spring back slightly when touched. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Make the Icing:
For the icing, mix the powdered sugar, vanilla extract, and milk together in a bowl until smooth. Add milk gradually until you achieve a thick, pipeable consistency.
11. Decorate Your Cookies:
Once the cookies are completely cool, decorate them using a piping bag or spoon to drizzle the icing on top. While the icing is still wet, you can sprinkle a little cinnamon or nutmeg for added flavor and festivity!
12. Let Them Dry:
Allow the icing to dry completely before serving your delicious cookies. Store any leftovers in an airtight container to keep them fresh!
Enjoy your soft, delightful pumpkin gingerbread cookies with a warm drink on a lovely autumn day! They are the perfect treat to bring a bit of cozy cheer to everyone around you. 🍂✨
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can definitely use fresh pumpkin! To make your own puree, simply roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. Just be sure to drain any excess moisture before measuring, as too much liquid can affect the cookie dough consistency.
How Do I Store These Cookies?
Store your pumpkin gingerbread cookies in an airtight container at room temperature for up to 5 days. If you want to extend their freshness, you can also freeze them. Just layer the cookies with parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature before enjoying!
What If My Dough is Too Sticky?
If you find that your dough is too sticky to roll out, don’t worry! You can add a little more flour—start with a tablespoon at a time—until it’s manageable. Make sure to have a well-floured surface to roll it out on as well.
Can I Use Different Spices?
Absolutely! Feel free to adjust the spices to your preference. You might try adding other warm spices, such as cardamom or allspice, for a unique flavor twist. Just remember that the balance of flavors is important, so make sure not to overpower the ginger and cinnamon!