Pumpkin Ginger Cookies

Soft, chewy, and bursting with cozy fall flavors, these Pumpkin Ginger Cookies are the ultimate seasonal treat! Featuring a rich blend of warm spices like cinnamon, ginger, nutmeg, and cloves, these cookies get an extra zing from finely chopped crystallized ginger, perfectly complementing the creamy pumpkin puree. Rolled in coarse sugar for added crunch and sparkle, these cookies are as visually stunning as they are delicious. With just 20 minutes of prep time, they’re perfect for everything from holiday gatherings to an afternoon snack paired with a warm beverage. Plus, they stay fresh for days, making them an ideal make-ahead dessert for the pumpkin spice lovers in your life!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 24

Ingredients

• 113 grams Unsalted butter
• 150 grams Granulated sugar
• 100 grams Brown sugar, packed
• 120 grams Pumpkin puree
• 1 large Egg yolk
• 1 teaspoon Vanilla extract
• 220 grams All-purpose flour
• 1 teaspoon Ground ginger
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.5 teaspoon Salt
• 0.5 teaspoon Baking soda
• 50 grams Crystallized ginger, finely chopped
• 50 grams Coarse sugar (for rolling, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Step 3

Add the pumpkin puree, egg yolk, and vanilla extract to the bowl. Mix until well combined, scraping down the sides of the bowl as needed.

Step 4

In a separate medium-sized bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, salt, and baking soda.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Step 6

Fold in the finely chopped crystallized ginger with a spatula, ensuring it is evenly distributed throughout the dough.

Step 7

If desired, refrigerate the dough for 30 minutes to make it easier to handle. This step is optional but recommended for neater cookies.

Step 8

Using a tablespoon or cookie scoop, scoop out small portions of dough and shape them into balls.

Step 9

Optional: Roll each dough ball in coarse sugar for an extra crunch and sparkle.

Step 10

Place the dough balls onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie.

Step 11

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.

Step 12

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 13

Serve and enjoy these deliciously spiced pumpkin ginger cookies with a warm beverage, or store them in an airtight container at room temperature for up to 5 days!

Nutrition Facts

Serving size	(835.0g)

Amount per serving	% Daily Value*
Calories	3081.2

Total Fat 107.5g	0%
Saturated Fat 59.5g	0%
Polyunsaturated Fat 0.9g
Cholesterol 437.1mg	0%
Sodium 1897.5mg	0%
Total Carbohydrate 522.9g	0%
Dietary Fiber 12.0g	0%
Total Sugars 343.1g
Protein 28.0g	0%

Vitamin D 18.2IU	0%
Calcium 263.0mg	0%
Iron 13.6mg	0%
Potassium 696.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 3.5%

Carbs: 66.0%