Chewy Pumpkin Gingersnap Cookies are melt-in-your-mouth delicious, they are another one of my late grandmothers old recipes that we went crazy over during the Holidays every year!
I made these to give away for Fall and again for Christmas time -and got rave reviews from everyone!
If you’ve ever had issues properly measuring ‘sticky’ ingredients like honey, or molasses, the best way to remedy that is to grease your measuring cup with a little but of butter, oil, or even a non-stick spray. All those sticky ingredients will slide right out.
If you want to avoid the trans fat that is in shortening, you can substitute all butter instead- they will come out incredible still! So whichever you have on hand will work 🙂
Gingersnap Cookies have always been one of my special favorite cookies, and I have always adored my grandmothers recipe- I am so happy to be able to bring it here to share with you all!
This is literally the perfect cookie recipe. The holidays are coming so fast, my entire house currently smells like Christmas and Fall baking, and I have over 3 dozen different cookies cooling in my kitchen! This recipe is definitely a recipe that will be going in your “Will Bake Many Times Again” files!
I LOVE these cookies and I’m making them again for my family’s Thanksgiving get-together. If you like your gingersnaps crispy, just leave them in a few extra minutes 🙂 These will make the perfect edible gift this holiday!
This recipe produces soft, chewy delicious cookies that slowly became crunchy “snaps” if you left them out on the cookie plate on the counter, or stayed soft if you put them in a sealed container once they cooled!
Adding a mixture of brown sugar & white sugar creates a perfect cookie- brown sugar is amazing for creating a chewy texture.
Adding shortening to cookie recipes to help keep them soft.
Adding a sprinkle of granulated sugar to the tops of the cookies before baking are also a delicious addition!
I’ve made my late grandmothers pie and cookie recipes countless times over the years and it never fails to bring back sweet childhood memories.
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Chewy Pumpkin Gingersnap Cookies
- 1 stick of sweet cream unsalted butter (room temperature)
- 1 C sugar
- 1/4 cup of brown sugar
- 1/2 C pure pumpkin
- 1/4 C molasses
- 1 large egg
- 1 tsp vanilla
- 2 1/3 C flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp salt
Bake: 12 min
Makes:3 dozen cookies
- Add the butter and sugars to the mixing bowl continue to to beat until it is creamy and smooth. Slowly add the pumpkin, molasses, egg, and vanilla. Mix until all is combined.
- Whisk the flour, baking soda, spices, and salt together in the medium bowl.
- Slowly begin adding the dry ingredients to the wet ingredients. Mix until blended.
- Transfer the cookie dough to the refrigerator for at least one day. (Cookie dough can be chilled for up to 2-3 days.)
- Preheat oven to 350F
- Makes tablespoon sized cookie dough balls. Place the dough balls on the cookie sheets 2 inches apart.
- Bake for 10-12 minutes. (The cookies will appear to be cracked but set on the edges) The cookies will be soft.
- When the cookies have been baked allow them to cool on the cookie sheets for at least 2-3 minutes.
- Transfer the cooled cookies to a wire rack to cool completely.