These Pumpkin Gingerbread Cookies are a tasty mix of pumpkin and warm spices like ginger and cinnamon. They are soft and perfect for any cozy gathering!
One bite, and you’ll feel ready for fall! I love to enjoy them with a warm cup of tea. You might want to hide some, or they’ll disappear fast! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cookie dough. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. I’ve tried it, and the cookies still turn out delicious!
Pumpkin puree: Use plain pumpkin puree, not the spiced pie filling! If you don’t have pumpkin, you can substitute it with applesauce or mashed bananas for a similar texture and moisture.
Spices: Ground ginger and cinnamon are essential for that signature flavor. If you find yourself out of ground cloves, nutmeg, or allspice, just increase the ginger and cinnamon a tad for a lovely warm spice blend.
Butter: You can use coconut oil or unsalted margarine if you want a dairy-free option. I find butter provides the best flavor, but other fats can add a nice twist!
How Do You Achieve the Best Cookie Texture?
Getting the right texture for your cookies is all about handling the dough correctly. Here are some tips that help:
- Chilling the dough is key! It firms up the butter, creating a better shape and reducing spreading during baking. At least 1 hour is ideal.
- A thicker dough results in soft, chewy cookies. Don’t overmix after adding the flour; just combine until you see no more dry spots.
- Roll out your dough evenly to about 1/4 inch thick. Uniform thickness ensures even baking.
Remember, everyone’s oven can vary, so keep an eye on your cookies towards the end. If the edges are set and golden, they’re ready!
Pumpkin Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing and Decoration:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Optional: pumpkin seeds, colored sugar sprinkles, edible gold dust, and food coloring for decorating
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes to prepare and bake, plus at least 1 hour to chill the dough. Most of the time is just waiting for the dough to chill and for the cookies to cool!
Step-by-Step Instructions:
1. Prepping the Oven and Dough:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking soda, salt, and all spices to mix well.
2. Creaming the Butter and Sugars:
In a large mixing bowl, cream together the softened butter with the brown sugar and granulated sugar. Beat until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Mixing in the Pumpkin:
Now, add in your pumpkin puree, egg, and vanilla extract. Mix well until everything is nicely combined. It should look smooth and creamy.
4. Combining Dry and Wet Ingredients:
Gradually add the dry ingredients from the first bowl into the wet mixture. Stir just until there are no dry spots left; be careful not to overmix! The dough will be a bit sticky—that’s okay!
5. Chilling the Dough:
Wrap the dough in plastic wrap or place it in a covered bowl, then chill it in the refrigerator for at least 1 hour. This helps with rolling and cutting out the cookies.
6. Rolling Out the Dough:
On a floured surface, roll out the chilled dough to about 1/4 inch thick. You can use cookie cutters in fun shapes like pumpkins, circles, or hearts to cut out your cookies.
7. Baking the Cookies:
Place the cut cookies on your prepared baking sheets, making sure to leave about an inch between each cookie. If you want, press a few pumpkin seeds or small sugar stars onto the tops for added decoration.
8. The Baking Part:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and lightly browned. Keep an eye on them to avoid overbaking.
9. Cooling the Cookies:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Preparing the Icing:
While the cookies cool, mix the powdered sugar with 2-3 tablespoons of milk and the vanilla extract in a small bowl until smooth and thick but spreadable. Adjust the consistency by adding more milk or sugar as needed.
11. Decorating the Cookies:
Once the cookies are completely cool, decorate them with the icing. You can spread it on or pipe it out in fun designs. For pumpkin shapes, outline and fill the sections with white or colored icing. Use green for the stems and add light drizzles of brown or orange for a cute look!
12. Letting the Icing Set:
After decorating, allow the icing to set completely before serving or storing your cookies. This helps keep them looking beautiful!
And there you have it! Enjoy your cozy and festive Pumpkin Gingerbread Cookies, perfect for autumn gatherings or just a lovely treat at home!
Can I Use Fresh Pumpkin Instead of Canned Purée?
Yes, you can use fresh pumpkin! Simply roast a small sugar pumpkin until soft, scoop out the flesh, and blend until smooth. Make sure to drain excess moisture to avoid a soggy dough.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough before chilling it. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw it in the fridge overnight before rolling it out and baking.
How Should Leftover Cookies Be Stored?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate them or freeze them in a single layer before transferring to a container.
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, substitute the butter with a plant-based spread and replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and let sit until gel-like). The flavor will still be fantastic!