These eight ingredient Soft and Chewy Pumpkin Ginger Cookies are perfect any time of year but are destined to be an autumn cookie all-star.
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Original content posted September 2017. Updated September 2019.
So, apparently I got the molasses out of the pantry earlier this week for my Slow Cooker Spicy Molasses Sweet Potatoes and I haven’t put it away yet. Instead, I decided to pumpkin-fy my most popular cookie recipe. These Soft and Chewy Pumpkin Ginger Cookies are downright genius, even if I do say so myself.
What Can Replace Eggs in Cookies?
Based on my beloved Soft and Chewy Ginger Cookie recipe, these Soft and Chewy Pumpkin Ginger Cookies are destined to become a cookie jar favorite. With just a single ingredient switch from the original recipe, an autumn favorite is born.
But don’t go thinking that these cookies will have an on overpowering pumpkin flavor – no way! Pumpkin puree replaces an egg and it brings with it an extra warmth that pairs so well with the earthy spices.
These eight ingredient Soft and Chewy Pumpkin Ginger Cookies are perfect any time of year but are destined to be an autumn cookie all-star. Pumpkin, molasses, cinnamon and ginger bring the warmth and expected fall flavors to these pillowy cookies.
They’re so delicious, I’m thinking they might be an amazing substitution in my Slow Cooker Gingersnap Pot Roast. You know, in the off chance that they actually last more than 24 hours in our house. I’m thinking they’d also be pretty amazing in these Ginger Cookie Sandwiches with Christmas Ale Buttercream.
Ginger Cookies with Sanding Sugar
Of course, regular granulated sugar works perfectly well to roll this pumpkin ginger cookie dough in and that’s what I typically use. But you know, sometimes you want to do something a bit more special. Or as special as buying a container of sanding sugar from the baking aisle of Target can make a cookie.
I love how the bigger grains of sugar act like glitter and make these cookies sparkle. There are colored varieties as well if you really want to go all out.
How to Make Pumpkin Ginger Cookies
[1] In the bowl of an electric mixer, add shortening and 1 cup sugar.
[2] Cream together on medium speed until light and fluffy.
[3] Add pumpkin and molasses to bowl.
[4] Mix together on medium speed until fully combined.
[5] Add flour, baking soda, salt, cinnamon and ginger to bowl.
TIP: Want even more pumpkin flavor? Substitute pumpkin pie spice for cinnamon.
[6] Mix together on low speed until just combined.
TIP: You want to only mix until the dry ingredients are no longer visible. Over mixing your dough will lead to tough cookies instead of the soft and chewy texture you’re looking for.
[7] Using a tablespoon scoop, shape dough into balls.
[8] Roll balls of dough in sugar to coat.
[9] Place dough on silicone mat or parchment lined baking sheet.
[10] Bake for 8 minutes or until just set. Allow to cool for two minutes on baking sheet before moving to cooling rack.
If you’ve tried these Soft and Chewy Pumpkin Ginger Cookies or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
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Soft and Chewy Pumpkin Ginger Cookies
Ingredients
- 3/4 cup shortening
- 1 cup sugar + additional for rolling
- 1/4 cup pumpkin puree
- 1/4 cup molasses
- 2 cups flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, add shortening and 1 cup sugar.
- Cream together on medium speed until light and fluffy.
- Add pumpkin and molasses to bowl.
- Mix together on medium speed until fully combined.
- Add flour, baking soda, salt, cinnamon and ginger to bowl.TIP: Want even more pumpkin flavor? Substitute pumpkin pie spice for cinnamon.
- Mix together on low speed until just combined.TIP: You want to only mix until the dry ingredients are no longer visible. Over mixing your dough will lead to tough cookies instead of the soft and chewy texture you're looking for.
- Using a tablespoon scoop, shape dough into balls.
- Roll balls of dough in sugar to coat.
- Place dough on silicone mat or parchment lined baking sheet.
- Bake for 8 minutes or until just set.
- Allow to cool for two minutes on baking sheet before moving to cooling rack.
Nutrition
Looking for other ginger flavored baked goods? You’ve got to add these decadent Gingerbread Cupcakes with Marshmallow Frosting, this Easy Gingerbread Fudge and of course, these bakery worthy Gingerbread Cookie Dough Truffles, to your sweet treat list.
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