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Soft Pumpkin Ginger Snap Cookies


  • 1/2 cup butter softened
  • 1 cup white sugar
  • 1/2 cup pure pumpkin
  • 1/4 cup molasses
  • 1 large egg
  • 1 tsp vanilla
  • 2 1/3 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • Turbinado sugar for rolling


  • Beat the butter and sugar together in a large bowl until creamy. Add the pumpkin, molasses, vanilla, and egg then beat until well mixed.
  • Mix the flour together with the baking soda, cinnamon, ginger, cloves, and salt until well combined. Slowly add the flour mixture into the pumpkin mixture until well combined. The dough will be very soft and sticky so place into the refrigerator for 30 minutes so it will harden and be easier to work with.
  • When you are ready to bake, preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • Place turbinado sugar in a small bowl. Roll tablespoon sized balls of dough in the sugar until well coated then place onto the prepared baking sheet, about 2 inches apart.
  • Bake for 10-12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely. Serve with ice cold milk & enjoy.