These Pumpkin Gingerbread Cookies are soft, spicy, and truly festive! Made with warm pumpkin and ginger, they smell amazing while baking.
If you ask me, the best part is how they turn a simple kitchen into a cozy fall wonderland. I can’t resist enjoying one with a cup of tea! 🍵
Key Ingredients & Substitutions
Flour: All-purpose flour is the base, but feel free to substitute with whole wheat flour for added nutrition. Just keep in mind that it may change the texture slightly.
Spices: Ground ginger, cinnamon, cloves, and nutmeg are key for that warm flavor. If you’re out of one, you can experiment with pumpkin pie spice as a substitute!
Pumpkin Puree: Always use pure pumpkin puree – avoid pumpkin pie filling for this recipe. If you don’t have pumpkin, you can swap it out with mashed banana or applesauce for a different twist.
Butter: Unsalted butter keeps the flavor balanced, but you can use coconut oil or even a vegan butter alternative for a dairy-free option.
Egg: If you want to make these cookies vegan or egg-free, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).
How Do I Get My Cookies Soft and Chewy?
The secret to soft and chewy cookies lies in the mixing and baking method. Here are some tips:
- Do not overmix the batter once the flour is added; this helps maintain a tender texture.
- Keep an eye on baking time. Overbaking can lead to crunchy cookies. They should look set but still soft in the center when you take them out.
- If your cookies spread too much, consider chilling the dough for about 30 minutes before baking.
Enjoy making these delightful cookies; they bring the best of autumn right into your kitchen!
How to Make Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Icing and Garnish:
- 1 cup powdered sugar
- 2 tablespoons milk (adjust for drizzle consistency)
- 1/2 teaspoon vanilla extract
- Pumpkin seeds (pepitas)
- Optional: ground ginger, or small bits of crystallized ginger for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time, plus 12-15 minutes of baking. Allow an additional 10-15 minutes for cooling and icing the cookies. Overall, you can have these delicious cookies ready in about an hour and a half!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Begin by preheating your oven to 350°F (175°C). While the oven is warming up, line your baking sheets with parchment paper. This will help prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This mixture will add wonderful flavor to your cookies and help them rise!
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter together with granulated sugar and brown sugar using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes. This step is important for creating a nice texture in your cookies.
4. Add the Liquid Ingredients:
Beat in the egg until well mixed, then add the pumpkin puree and vanilla extract. Mix everything until it’s smooth and combined—a little bit of fall magic in a bowl!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Mix gently until just combined. The dough will be soft, which is perfect for those chewy cookies!
6. Shape the Cookies:
Using rounded tablespoons or a cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten the tops with your hand to help them spread evenly while baking.
7. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops have a nice crackle. Keep an eye on them so they don’t overbake! They should still be soft in the center.
8. Cool the Cookies:
Once baked, remove them from the oven and let the cookies cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Prepare the Icing:
While the cookies are cooling, whisk together powdered sugar, milk, and vanilla extract in a small bowl. You’re looking for a slightly thick consistency that you can drizzle over the cookies.
10. Icing the Cookies:
Once the cookies are completely cool, drizzle the icing over them using a spoon or a piping bag. Get creative! You can add pumpkin seeds or crystallized ginger on top for an extra touch.
11. Let It Set and Enjoy:
Allow the icing to set before serving. Now your pumpkin gingerbread cookies are ready to be enjoyed with a warm cup of tea or coffee! Perfect for sharing with friends and family on a cozy fall evening.
Enjoy these delightful cookies that fill your home with the aroma of autumn! 🍂
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! To do this, roast or steam a pie pumpkin until tender, then puree it until smooth. Make sure to drain any excess moisture to avoid altering the cookie texture.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If it’s humid in your area, consider refrigerating them to maintain freshness.
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the cookie dough by shaping it into balls and placing them in a freezer-safe bag for up to 3 months. Just let them thaw in the fridge before baking. Baked cookies can also be frozen; just layer them between parchment paper in an airtight container for up to 2 months.
How Can I Make the Icing Thicker or Thinner?
If you want a thicker icing, simply add more powdered sugar until you reach your desired consistency. For a thinner icing, add a little more milk, a teaspoon at a time, until you achieve the perfect drizzle.
