These Pumpkin Gingerbread Cookies are soft and spicy, perfect for chilly days! Made with real pumpkin and warming ginger, they bring a cozy treat to your table.
Honestly, the smell of these baking is reason enough to make them! I love how they get a little chewy while being super flavorful. Perfect with a cup of hot cocoa! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for most cookie recipes. If you need a gluten-free option, you can use a gluten-free flour blend. Personally, I like to add a bit of almond flour for extra flavor and texture!
Ground Spices: The spices are what give these cookies their classic gingerbread flavor. If you’re missing any, you could use a gingerbread spice mix instead, which usually combines several of these spices together.
Canned Pumpkin Puree: If you don’t have pumpkin puree, you can use applesauce for a similar texture, but do note it will change the flavor a bit. Some people even swap for sweet potato puree!
Unsalted Butter and Vegetable Shortening: For a richer flavor, I love using all butter. If you are dairy-free, coconut oil works well as a substitute for butter. Just make sure it’s solid, not melted!
How Do I Get the Perfect Texture for Cookies?
The right texture comes from careful mixing and baking. When you beat the butter and sugar, make sure they’re well-creamed; this helps incorporate air for a light cookie. Don’t over-mix after adding the flour, as this can toughen the dough.
- Chill the dough for about 30 minutes if it’s too sticky to handle; this makes scooping easier.
- Watch the baking time! You’ll want the edges set, but the centers a bit soft. They’ll firm up as they cool.
How to Make Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable shortening
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: food coloring for pumpkin stems
How Much Time Will You Need?
This delightful recipe will take about 30 minutes for preparation and around 10-12 minutes for baking. Allow some extra time for cooling and icing, making a total of about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper, so the cookies don’t stick while baking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This will ensure your spices are evenly distributed in the dough.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to beat together the softened unsalted butter, vegetable shortening, and brown sugar until the mixture is creamy and smooth. This step incorporates air, making your cookies light and fluffy!
4. Combine the Wet Ingredients:
Next, add the egg, canned pumpkin puree, and vanilla extract to your butter-sugar mixture. Beat everything together until it’s fully combined and smooth.
5. Create the Cookie Dough:
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until a soft dough forms. Don’t over-mix, or the cookies may become tough!
6. Scoop the Dough:
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread a little as they bake, so give them room.
7. Bake the Cookies:
Pop the sheets into your preheated oven and bake for 10-12 minutes. They should be slightly flat, and the edges will look set. They’ll continue to firm up as they cool.
8. Cool the Cookies:
Once baked, remove the sheets from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Make the Icing:
While the cookies are cooling, prepare the icing. In a bowl, mix the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk amount until you reach a consistency that is easy to pipe.
10. Decorate the Cookies:
Once your cookies are completely cool, use the icing to pipe or drizzle pumpkin shapes on top. You can also tint some of the icing green for the stems and add fun decorations like edible gold sprinkles if you like!
11. Let the Icing Set:
Allow the icing to set before serving or storing your delicious cookies. This means letting them sit for a little while until the icing becomes firm.
Enjoy your warm, spicy, and festive Pumpkin Gingerbread Cookies! They’re perfect for sharing with family and friends or just treating yourself this cozy season!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’re using fresh pumpkin, make sure to roast it first until soft and then puree it. Drain any excess moisture to avoid making the dough too wet.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week, but they may lose some of their softness.
Can I Freeze the Cookie Dough?
Yes! You can freeze the dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet, then transfer them to an airtight container. When you’re ready to bake, just add a couple of extra minutes to the baking time.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, refrigerate it for about 30 minutes. Chilling helps it firm up and makes it easier to scoop and shape the cookies.