Pumpkin Spice Gingerbread Cookies
This recipe combines two of my favorite things. Pumpkin, and Gingerbread cookies. If you know me, you know that Gingerbread Cookies are my absolute favorite. I love them so much that I even have one tattooed on my left hand. If that’s not dedication then I don’t know what is. I firmly believe that Gingerbread Cookies should be enjoyed year round BUT I’m also a firm believer that they taste even better around the Holidays. Now with this Pumpkin Gingerbread Recipe we have another excuse to enjoy these delicious, adorable little gems.
Key Pumpkin Gingerbread Cookie Ingredients
- Butter – Creaming the butter and the brown sugar is the first step in making the sugar cookies. This step, while it may not seem like it does much, is one of the most important steps in this recipe. It is the base for our Pumpkin Gingerbread Cookies and will impact the end results overall shape and texture of each cookie. Having room temperature butter will give you the best results – cold butter will not combine as easy. Creaming the butter and brown sugar sugar creates tiny air pockets throughout the mixture which will give the cookie a light, tender texture.
- Brown Sugar – Brown sugar amplifies the molasses flavor and richness in gingerbread cookies. The deep, deliciously warm flavor helps to not only amp up the flavor but helps result in a soft, chewy texture. The molasses in brown sugar also helps to retain moisture in the cookies so each bite melts in your mouth.
- Molasses – The smell of molasses INSTANTLY makes me think of gingerbread cookies. It was a warm, rich smell. This smell might also remind you of brown sugar which we just learned and of course is the reason why brown sugar has its color and distinct flavor. Not only does molasses play a pivotal role in the flavor of gingerbread cookies but it also helps contribute to the moisture and soft texture of our cookies.
- Pumpkin Puree – These pumpkin gingerbread cookies have the perfect amount of pumpkin flavor. The spiciness of the pumpkin is not overwhelming. Picture a gingerbread cookie but with the subtle hint of pumpkin then the aftertaste of warm pumpkin spice. The pumpkin puree plays with the pumpkin pie spice to create that perfect balance of flavors. not only that but the puree also helps to bind and add structure to our cookies while providing a natural sweetness.
- Pumpkin Pie Spice – A little pumpkin spice goes a long way. Pumpkin spice is pumpkin puree’s side kick in this recipe to take classic gingerbread cookies to the next level and pack a subtle but perfect amount of pumpkin spice punch. Pumpkin pie spice consists of cinnamon, ginger, nutmeg, cloves and allspice. Each of these spices work together to create the warm aroma of everything cozy about the season.
- Flour – Flour effects the overall structure of the cookie dough and finished product. The gluten in flour gives the dough structure and helps to hold the cookies together. The amount of gluten developed in the dough depends on how much it is mixed. The more you mix, the more gluten developed. The more gluten developed, the chewier the cookie. This is why a lot of times recipes advise you not to over mix. To mix just until everything is combined.
Is Molasses Necessary For Cookies?
While molasses can be substituted for other ingredients in various recipes depending on the exact measurements, molasses is key in gingerbread cookies. The deep, rich, warm flavor plays a HUGE role in giving Gingerbread Cookies its unique, delicious flavor.
What Makes Gingerbread Hard Or Soft?
The overall texture of Gingerbread Cookies is heavily dependent on the recipe you’re following. I personally prefer soft and chewy Gingerbread Cookies over hard Ginger Snap style cookies. Another contributing factor to the texture of Gingerbread Cookies is the sugar, fat, and moisture content. The more sugar in a recipe tends to result in softer cookies since the sugar, brown sugar in our case, tends to retain moisture better. The butter in this recipe also contributes to the soft, tender, chewy texture as well as the molasses. All of the ingredients in this recipe help to work together to create a deliciously soft, melt-in-your-mouth cookie.
Aside from the ingredients in the recipe contributing to the texture of our Pumpkin Gingerbread Cookies, the thickness that the cookie is rolled out too also plays a pivotal role. I roll out my Sugar Cookies AND my Gingerbread Cookies to 1/4″ thick. This ensures that they have a fluffy, soft, cakey center with a perfectly, slightly crisp bottom.
If you’re interested in my Sugar Cookies or learning more about Royal Icing, check out my Royal Icing Sugar Cookies Master Guide. In this Master Guide I take you through everything you need to know about decorating cookies and how to begin as well as taking you through every step.
How To Store Pumpkin Gingerbread Cookies
Because this recipe yields deliciously soft Gingerbread Cookies, it’s best that they’re enjoyed fresh. If you’re making them ahead of time for an event, store them in ziplock baggies or airtight containers up to one week. It’s important to note that if you’re storing them, allow the royal icing to set overnight before stacking the cookies to prevent the icing from smudging. These cookies can last sealed in the fridge up to a week, and sealed in the freezer for up to 2 months.
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Pumpkin Gingerbread Cookies
12-15
servings8
minutes2
hoursKeep the screen of your device on.
Ingredients
3 cups 3 all-purpose flour
3/4 tsp. 3/4 baking soda
1 1/2 tsp. 1 1/2 baking powder
2 1/2 Tbsp. 2 1/2 pumpkin pie spice
1/4 tsp. 1/4 salt
6 Tbsp. 6 unsalted butter, softened
3/4 cups 3/4 light brown sugar
1/4 cup 1/4 molasses
1 1 egg
1/4 cup 1/4 pumpkin puree
1 1/2 tsp. 1 1/2 vanilla extract
- Royal Icing
2 cups 2 confectioner’s sugar
1 Tbsp. 1 meringue powder
1-2 Tbsp. 1-2 water (add a few drops more if needed)
Directions
- Line two cookie sheets with parchment paper then set aside.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In a separate, large bowl with an electric mixer, or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and brown sugar. Beat until light and creamy, about 2 minutes.
- Add in the molasses, egg, pumpkin puree, and vanilla to the butter and sugar mixture. Continue to beat on low speed until well combined. Be sure to scrape down the sides of the bowl as you mix.
- Add the dry ingredients to the wet and mix just until a soft, cohesive dough forms. Scrape down the sides of the bowl again to ensure that everything is combining evenly.
- Transfer the dough to a sheet of parchment paper and flatten it out with your hands. Place an additional piece of parchment paper on top of the dough then use a rolling pit to roll it out to 1/4″ thick. The thicker the cookie, the fluffier and softer the center 🙂
- Place the rolled dough onto a cookie sheet and allow to chill in the fridge for one hour.
- Once the dough has chilled, cut out as many shapes as you can. Re roll the scraps until all of the dough has been used up.
- Place the cut out shapes onto the prepared cookie sheets about 2″ apart to prevent them from spreading and forming together in the oven. Place in the fridge for 10 minutes before baking.
- Preheat the oven to 400 degrees F and bake for 8-10 minutes.
- Allow the cookies to cool completely on a wire rack before decorating.
- Royal Icing
- To make the royal icing, mix together the confectioner’s sugar and meringue powder until well combined.
- Add the water in one tablespoon at a time until the mixture is smooth and forms smll ribbons with the spoon is lifted from the bowl. There should be no lumps and the mixture should be thick enough to make designs but without hurting your hand to pipe. If the mixture is too thin the icing will flow over the sides of the cookie and not hold its shape. If you’ve added too much water simply add a small amount of confectioner’s sugar at at time until it reaches the right consistency.
- Once the cookies have cooled, decorate each one however you wish! You can place the royal icing in a piping bag or use a butterknife to spread it around.
- Enjoy!
Did you make this recipe?
Tag @thesqueakymixer on Instagram! I love to see what you all create.
Not a bad recipe, the cookie did come out a little dry- i didn’t over cook it- and under seasoned. I think it’s dryer because there’s only 6 tablespoons of butter but other than that they aren’t bad. I’m hoping frosting it with a cinnamon royal icing will help!
I absolutely love all your confections! Thank you for sharing your recipes and techniques! Can you tell me where I can purchase the Halloween cookie cutters that you used for these cookies. Thank you 😋
Hi there – thank you so much!! Most of my cookie cutters have been passed down to me or I’ve collected them over the years but I was able to find Amazon Links to ones most similar to the ones I used for this recipe 🙂 I hope this helps! Halloween Cookie Cutters can be found here; https://amzn.to/3YWRUv9 . Gingerbread Cookie Cutter can be found here; https://amzn.to/3OOwYSr
Thank you!!