These Pumpkin Gingerbread Cookies are soft, spicy, and full of fall flavors! The mix of pumpkin and ginger sets them apart, making each bite a cozy treat.
They’re perfect for sharing or keeping all to yourself—no judgment here! I love enjoying them with a warm cup of tea for that extra comfy feeling on chilly days.
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree for the best flavor. If you don’t have any, you can substitute with butternut squash puree or sweet potato puree.
Brown Sugar: Brown sugar adds moisture and a hint of caramel flavor. If you don’t have brown sugar, you can use white sugar, but the taste will be slightly different. You can also mix in a bit of molasses with white sugar to create a quick substitute.
Unsalted Butter: Use unsalted butter to control the salt content in your cookies. If you’re dairy-free, coconut oil or vegan butter can work just as well.
Spices: If you’re missing some of the spices like cloves or nutmeg, don’t worry! You can use pumpkin pie spice instead—it’s a tasty blend that captures those flavors nicely.
How Do I Get Soft and Chewy Cookies?
The key to achieving soft, chewy cookies lies in how you mix and bake them. First, don’t over-mix the dough once you add the flour. Mix just until combined for a tender texture.
- Roll the dough into 1-inch balls, and flatten them slightly to help them spread evenly.
- Watch your baking time! Take them out when they are still soft in the center and just set on the edges; they will firm up as they cool.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps keep them nice and soft.
How Can I Decorate My Cookies Creatively?
Decorating these cookies can be a fun way to get creative! Use the white icing to create a drizzle on top or use a piping bag for detailed designs. Try these ideas:
- Use colored icing to design pumpkin shapes—brown for the ridges and green for the stems.
- Edible decorations like sprinkles can add a festive touch. Add them while the icing is wet for them to stick.
- Create little faces on your “pumpkin” cookies for a whimsical touch, especially fun for Halloween!
Enjoy baking and sharing these delightful Pumpkin Gingerbread Cookies!
How to Make Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp ground black pepper (optional for a subtle warmth)
For the Icing:
- 2 cups powdered sugar
- 2-3 tbsp milk (or as needed for consistency)
- 1/2 tsp vanilla extract
- Green and brown food coloring (for pumpkin stems and ridges)
- Edible decorations like sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and 10-12 minutes for baking. After baking, let the cookies cool completely for another 10-15 minutes, plus additional time for decorating the cookies. Overall, plan for about an hour to make these delightful treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line your baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer. Once that’s done, add the pumpkin puree and egg—mix well until everything is nicely combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and optional black pepper. This helps to ensure all the spices are evenly distributed in your dough.
4. Form the Cookie Dough:
Gradually add the dry mix to the wet mixture, stirring gently until a soft dough comes together. Do not overmix, as this can make your cookies tough!
5. Shape the Cookies:
Roll the dough into approximately 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Press down each ball slightly using the palm of your hand or the bottom of a glass to flatten them just a bit.
6. Bake the Cookies:
Place the cookies in the preheated oven and bake for about 10-12 minutes. Keep an eye on them; they should be set with slightly browned edges but still soft in the center. Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
7. Prepare the Icing:
While the cookies cool, make the icing by whisking together the powdered sugar, milk, and vanilla extract. Adjust with more milk for a thinner icing, if desired, until you reach a smooth and spreadable consistency.
8. Color and Decorate:
Divide the icing into portions: keep some white and color the remainder according to your decoration preference using green and brown food coloring for pumpkin decorations. Once the cookies are completely cool, use the icing to decorate them as mini pumpkins, with white icing for the top, brown or orange for the ridges, and green for the stem. Sprinkle any edible decorations on top while the icing is still wet!
9. Set and Serve:
Allow the icing to set for a while before serving or storing your cookies in an airtight container. Enjoy the cozy flavors and festive look of your Pumpkin Gingerbread Cookies!
Happy baking!
Can I Use Canned Pumpkin Puree?
Yes, canned pumpkin puree works perfectly! Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the cookies for up to 3 months. Just make sure they are fully cooled before freezing.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free 1:1 baking blend. Just ensure the blend includes xantham gum for the best texture.
What If I Don’t Have All The Spices?
No problem! You can use pumpkin pie spice as a substitute for the individual spices. About 2-3 teaspoons should give you the right flavor profile if you’re missing some elements.
