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!
- ½ cup butter
- 1 cup sugar
- ½ cup canned pumpkin puree (not pumpkin pie mix)
- ¼ cup molasses
- 2¼ cup flour
- ½ tsp ground cloves
- ½ tsp ground ginger
- 1½ 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.
Recipe adapted from Ready to Yumble.