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Soft and Chewy Pumpkin Ginger Cookies | Melanie Makes

Soft and Chewy Pumpkin Ginger Cookies

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 48 cookies
Calories: 69kcal
Author: Melanie Bauer | Melanie Makes
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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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

Calories: 69kcal | Carbohydrates: 9g | Fat: 3g | Sodium: 82mg | Potassium: 33mg | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.3mg