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Chewy Pumpkin Ginger Cookies

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Pumpkin and ginger go so well together. I have served that combination together before with gingersnap cookies and a lovely pumpkin dip. It pairs so well together. This recipe for chewy pumpkin ginger cookies puts the pumpkin in the cookie batter itself.

It’s basically a gingersnap cookie with the addition of pumpkin. The pumpkin is what makes the cookies nice and chewy. It also adds that pumpkin flavor. This is an awesome fall cookie full of fall flavor!

Chewy Pumpkin Ginger Cookies | realmomkitchen.com

First thing to make these is to blend some butter, sugar, pumpkin, and molasses together. Then you’ll add in the dry ingredients – flour, ground cloves, ground ginger, ground cinnamon, salt, and baking soda.

Now, this dough does need to chill before baking. You’ll need at least a few hours, but I prefer to let it go overnight. To bake, you are going to roll balls of the dough in a little sugar. Then bake at 350 degrees for 7-10 minutes. The cookies will start to brown. Last, allow the cookies to cool on the baking sheet before removing them to col completely.

Chewy Pumpkin Ginger Cookies | realmomkitchen.com

Here is what you need to make the

Chewy Pumpkin Ginger Cookies

pumpkin puree
ground cloves
ground ginger
ground cinnamon
baking soda

Chewy Pumpkin Ginger Cookies

Real Mom Kitchen

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  • ½ cup butter
  • 1 cup sugar
  • ½ cup canned pumpkin puree not pumpkin pie mix
  • ¼ cup molasses
  • cup flour
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda


  • Blend butter, sugar, pumpkin puree, and molasses until combined in a large bowl with a mixer.
  • Add in flour, cloves, ginger, cinnamon, salt, and baking soda. Mix on low speed until just combined.
  • Cover dough and refrigerate until very cold - preferably overnight, but at least for a few hours. It will be hard.
  • Preheat the oven to 350 degrees. Spray two cookie sheets with nonstick cooking spray.
  • Add some sugar to a bowl. Shape the dough balls into balls and roll one at a time in the sugar. Place the dough balls on the cookie sheets, leaving at least three inches between each cookie.
  • Bake at 350 degrees for 7-10 minutes until edges of cookies cookies start to brown, but cookies are still soft.
  • Let cookies cool for about five minutes on the cookie sheets, then transfer to wire racks to cool completely. Makes 2 dozen.
Tried this recipe?Let us know how it was!

Recipe adapted from Ready to Yumble.

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