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Soft and Chewy Pumpkin Ginger Cookies

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. #pumpkin #ginger #cookies #autumn #fallrecipes #easydesserts

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.

A plate of Soft and Chewy Pumpkin Ginger Cookies sit on a dark background with a glass of milk and a napkin in the background. One cookie is in front of the plate.

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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.  Which in turn left me scratching my head, wondering why I hadn’t thought of doing it before.

These Soft and Chewy Pumpkin Ginger Cookies are downright genius, even if I do say so myself.

A plate of Soft and Chewy Pumpkin Ginger Cookies sit on a dark background with one cookie sitting to the side of the plate.

Based on my beloved Soft and Chewy Ginger Cookie recipe, which, if we’re being honest is technically my mother-in-law’s amazing 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.

A hand dips a Soft and Chewy Pumpkin Ginger Cookie into a glass of milk on a black background.

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.

A ball of Soft and Chewy Pumpkin Ginger Cookie dough rests in a plate full of sanding sugar.

Of course, regular ‘ol sugar works perfectly well for these Soft and Chewy Pumpkin Ginger Cookies 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.

A stack of Soft and Chewy Pumpkin Ginger Cookies sit on a black background.

Soft and Chewy Pumpkin Ginger Cookies | Melanie Makes
Print Recipe
5 from 7 votes

Soft and Chewy Pumpkin Ginger Cookies

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.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Servings: 48 cookies
Calories: 69kcal
Author: Melanie Bauer | Melanie Makes

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, cream together shortening and 1 cup sugar.
  • Add pumpkin puree and molasses and beat until combined.
  • Add flour, baking soda, salt, cinnamon and ginger and mix until just combined.
  • Using a tablespoon scoop, shape dough into balls and roll in sugar.
  • Place dough on silicone mat or parchment lined baking sheet and bake for 8 minutes or until just set.
  • Allow to cool for two minutes on baking sheet before moving to cooling rack.

Nutrition

Calories: 69kcal | Carbohydrates: 9g | Fat: 3g | Sodium: 82mg | Potassium: 33mg | Sugar: 5g | Vitamin A: 4% | Vitamin C: 0.1% | Calcium: 0.5% | Iron: 1.9%

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.

Reader Interactions

Comments

  11. Just made them for Canadian thanksgiving and added dried cranberries and pumpkin seeds. They are delicious and I will make them again. AND I portioned the dough out so I actually got 4 dozen cookies! That never happens.
    Reply

    • Love your add-ins, Meredith! Thanks so much for taking the time to let me know you enjoyed them. Happy Thanksgiving!
      Reply

    • Hi, Dannell - I haven't tested the recipe with butter so I can't say for certain. If you try it, let me know what happens!
      Reply

    • Hi, Monica -I haven't tested the recipe with butter so I can't say for certain. If you try it, let me know what happens!
      Reply

    • Jennifer - I haven't tested the recipe with butter so I can't say for certain. If you try it, let me know what happens!
      Reply

  15. Hi, I love anything pumpkin, and would like to try making this. Is it possible to replace shortening with butter? I've never cooked with shortening before and it's not easy to find in Australia.
    Reply

    • Hi, Anmira - I haven't tested the recipe with butter so I can't say for certain. If you try it, let me know what happens!
      Reply

    • Hi, Val - I haven't tested the recipe with butter so I can't say for certain. If you try it, let me know what happens!
      Reply

    • Hi, Amrit - I haven't tested these with fresh ginger so I can't say for certain. You likely could Google a conversion rate to get a starting point if you want to give it a try.
      Reply

  27. What kind of molasses do you use? Is the sufar you roll the cookies in the same sugar you bake with, if so what kind do you use? The calories say 829 is that per serving?? Because you don't have the servings on the list. I look forward to making these, they look delicious!
    Reply

    • Hi, Felice - I used unsulphured molasses for these cookies. I typically do use regular white sugar for rolling the cookies but in these photos, I had used sanding sugar to make them a bit more special. Either will work equally well!I updated the serving size for you so the calories are now listed per cookie. This recipe makes four dozen cookies.
      Reply

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