These soft and spicy pumpkin gingerbread cookies are bursting with fall flavors! With a hint of ginger and cinnamon, they really warm your heart and tummy.
Honestly, who can resist a cookie that makes the house smell like autumn? I love to enjoy them with a cup of tea. Perfect for sharing or hiding your secret stash! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for cookies. If you’re looking for gluten-free options, you can try using a gluten-free flour blend instead. Make sure it has a binding agent, like xanthan gum.
Pumpkin Puree: Always opt for pure pumpkin puree rather than pumpkin pie filling, which has added sugars and spices. If pumpkin isn’t available, you can substitute it with applesauce for a different fruity flavor!
Molasses: This adds depth and moisture to your cookies. If you don’t have molasses, you can use honey or maple syrup, though they will change the flavor slightly.
Spices: Feel free to adjust spices based on your taste. If you aren’t a fan of cloves, you can leave them out or use allspice instead. I love adding a pinch of cardamom for something unique!
How Do I Get My Cookies to Hold Their Shape?
Keeping the dough chilled is crucial for maintaining the shape of your cookies. Chilling solidifies the fats, preventing the cookies from spreading too much while baking.
- After mixing your dough, put it in the fridge for at least an hour. This step also enhances the flavors.
- When rolling the dough, keep your hands slightly damp. This helps prevent sticking and keeps the cookies smooth.
How to Make Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
For the Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk (adjust for consistency)
- 1/2 tsp ground cinnamon
- Green food coloring (for the pumpkin stem)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for preparation and 10-12 minutes for baking. Don’t forget to chill the dough for at least 1 hour, making the total time approximately 2 hours, including cooling time! Perfect for a cozy afternoon of baking.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. This makes cleanup much easier, too!
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and brown sugar. Use an electric mixer or a whisk to cream them together until the mixture becomes light and fluffy. This step is essential for creating a soft cookie.
3. Add Wet Ingredients:
Next, beat in the egg, molasses, and pumpkin puree until everything is well combined and smooth. The pumpkin adds moisture and flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until well blended. This is your dry mix.
5. Combine Dough:
Gradually add the dry ingredients into the wet mixture, stirring gently until a soft dough forms. This should come together nicely to form a cohesive dough.
6. Chill the Dough:
Cover the bowl with plastic wrap or transfer the dough to an airtight container and chill it in the refrigerator for at least 1 hour. This step helps the cookies maintain their shape while baking.
7. Shape the Cookies:
Once chilled, take the dough out and roll it into 1 1/2-inch balls. Place them on the prepared baking sheets about 2 inches apart. Gently flatten each ball using your palm. Don’t forget to give them some character—score some pumpkin-like grooves on top with a knife!
8. Bake Them Up:
Bake the cookies in your preheated oven for 10-12 minutes. You want them set and slightly cracked on top. When the time’s up, remove them from the oven and transfer them to a wire rack to cool completely.
9. Make the Icing:
While the cookies cool, prepare the icing by whisking together powdered sugar, milk, and ground cinnamon. Adjust the milk until you reach a smooth, pourable consistency that isn’t too runny.
10. Decorate:
Take a small portion of the icing and tint it green with food coloring for the “pumpkin stems.” Once your cookies are cool, drizzle or pipe the cinnamon glaze over the top half of each cookie, resembling drippy icing. Add a tiny green stem on top. Let the icing set before enjoying!
Enjoy your festive, soft, and spicy pumpkin gingerbread cookies that look just like autumn pumpkins with a delicious cinnamon glaze drip!
Can I Substitute the Pumpkin Puree?
Yes! If you don’t have pumpkin puree, you can use unsweetened applesauce as a substitute. Keep in mind that it will give a different flavor, but it will still keep the cookies moist.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage; just make sure to wrap them well to avoid freezer burn!
Can I Use Whole Wheat Flour in This Recipe?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just note that they might be slightly denser than the original version.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to roll, simply add a little more flour, a tablespoon at a time, until it reaches a firmer consistency. Chilling the dough longer can also help make it easier to handle.