If you adore the cozy flavors of fall, you are going to fall head over heels for this Gingersnap Pumpkin Pie Cookies Recipe. These delightful cookies expertly combine the spicy warmth of gingersnaps with the creamy richness of pumpkin pie filling, creating a treat that is both comforting and irresistibly delicious. Each bite bursts with the perfect balance of sweet molasses, fragrant spices, and velvety pumpkin, making this recipe a must-try for anyone who loves festive desserts that bring out the best of the season.
Ingredients You’ll Need
This Gingersnap Pumpkin Pie Cookies Recipe calls for simple, pantry-friendly ingredients that come together to create an extraordinary flavor and texture experience. Each component plays a crucial role, from the tender butter enriching the dough to the aromatic spices that define the cookie’s unmistakable personality.
- ¾ cup unsalted butter, softened: Adds richness and a tender crumb to the cookie base.
- 1 cup brown sugar: Provides deep caramel notes and moisture for the dough.
- 1 egg: Binds ingredients and helps create the perfect cookie texture.
- ¼ cup molasses: Gives the classic gingersnap’s bold and earthy flavor.
- 2¼ cups all-purpose flour: Forms the structure of the cookie, ensuring it holds its shape.
- 2 tsp ground ginger: Delivers a spicy kick that sets the tone for gingersnap magic.
- 1 tsp cinnamon: Adds warmth and depth to the flavor profile.
- ½ tsp cloves: Brings subtle earthiness to balance the spices.
- ½ tsp baking soda: Helps the cookies rise slightly and stay soft in the center.
- ¼ tsp salt: Enhances all the flavors and prevents dullness.
- Extra sugar for rolling: Creates a delightful crackly, sparkling crust on each cookie.
- ¾ cup pumpkin purée: Offers creamy sweetness and iconic fall flavor inside each cookie.
- ¼ cup brown sugar: Sweetens the pumpkin filling just right for a luscious bite.
- 1 tsp pumpkin spice: A blend of cinnamon, nutmeg, and other warming spices for authentic autumn vibes.
- 2 tbsp cream cheese, softened: Adds a smooth, tangy richness that makes the filling irresistible.
- 1 egg yolk: Thickens and enriches the pumpkin filling for perfect spoonability.
- Whipped cream or whipped topping, for garnish: Adds a fluffy, light finish that complements the spiced cookies beautifully.
How to Make Gingersnap Pumpkin Pie Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
The first step in this Gingersnap Pumpkin Pie Cookies Recipe is all about getting your kitchen ready. Preheat your oven to 350 degrees Fahrenheit to ensure perfect baking conditions from the start. Then, line your baking sheets with parchment paper for easy cleanup and to prevent sticking. This small prep step makes a world of difference in achieving evenly baked cookies with tidy bottoms.
Step 2: Mix the Cookie Dough
Next, cream together the softened butter and brown sugar until light and fluffy—this is the secret to creating that wonderfully soft cookie texture. Beat in the egg and molasses, which add that iconic gingersnap flavor and moisture. Then, combine the dry ingredients—flour, ginger, cinnamon, cloves, baking soda, and salt—and gradually mix them into the wet ingredients until a smooth dough forms. Be careful not to overmix to keep your cookies tender.
Step 3: Shape and Sugar Coat the Cookies
Roll the dough into uniform balls, about the size of a walnut, to ensure even baking. Roll each ball in extra sugar for that irresistible sparkly crust that gives gingersnaps their signature look and a slight crunch. Place the sugared dough balls on the prepared baking sheets, spaced to allow for spreading. Gently press the centers to create shallow wells—these will hold your heavenly pumpkin pie filling.
Step 4: Prepare the Pumpkin Filling
While the dough rests, mix together the pumpkin purée, brown sugar, pumpkin spice, cream cheese, and egg yolk until completely smooth. This luscious filling combines sweet, creamy, and spicy notes that balance beautifully with the crisp gingersnap cookie base. Spoon a small dollop into each cookie well—you want just enough to fill without overflowing during baking.
Step 5: Bake Your Cookies
Bake the cookies for 12 to 14 minutes in your preheated oven. The edges should be set and slightly firm while the centers remain soft and filled with pumpkin deliciousness. Remove them from the oven and allow to cool completely on wire racks. Cooling is crucial as it helps the filling set and prevents your cookies from breaking apart when handled.
Step 6: Add the Final Touch
Once your cookies are completely cooled, top each one with a tiny dollop of whipped cream or your favorite whipped topping. This finishing touch adds an elegant fluffiness that complements the spicy cookie and rich pumpkin filling, making each bite a perfect bite. And voilà —your Gingersnap Pumpkin Pie Cookies are ready to enjoy!
How to Serve Gingersnap Pumpkin Pie Cookies Recipe
Garnishes
While the whipped cream topping is classic and always a winner, feel free to sprinkle a pinch of extra pumpkin spice or finely chopped toasted pecans over the dollop for an extra layer of texture and flavor. A light dusting of powdered sugar can also add a beautiful snowy effect that looks festive and inviting.
Side Dishes
These cookies pair wonderfully with a warm cup of chai tea or a lightly spiced latte, amplifying the cozy spice profile. If you’re hosting a holiday gathering, consider serving them alongside a small bowl of apple cider or hot chocolate for a comforting beverage companion that echoes the autumnal theme.
Creative Ways to Present
For a charming presentation, arrange your Gingersnap Pumpkin Pie Cookies Recipe on a rustic wooden platter lined with autumn leaves or a decorative festive napkin. You could also set them around a small pumpkin centerpiece or stack a few on a tiered serving tray with candid dried orange slices and cinnamon sticks. These little details turn simple cookies into a show-stopping seasonal treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to four days. This keeps them soft and maintains the fresh pumpkin filling texture while preserving that magical gingersnap crust crispness. Avoid refrigeration if possible as it can dry cookies out quickly.
Freezing
If you want to enjoy these cookies later, you can freeze them. Place the baked and fully cooled cookies in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe container or zip bag. They will keep beautifully for up to two months. When ready to enjoy, let them thaw at room temperature to preserve the best flavor and texture.
Reheating
To refresh your cookies after storage, gently warm them in a preheated oven at 300 degrees Fahrenheit for 3 to 5 minutes. This will revive the soft pumpkin filling and bring back the just-baked aroma without drying out the cookies. Avoid microwaving as it can make the cookies chewy or soggy.
FAQs
Can I use canned pumpkin purée for this recipe?
Absolutely! Canned pumpkin purée works perfectly and is a convenient option. Just make sure it is pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
What if I don’t have molasses? Can I substitute it?
Molasses provides that deep, rich flavor essential to gingersnaps, but if you don’t have it, you can substitute with dark corn syrup or honey. Keep in mind the flavor might be slightly different but still delicious.
How do I prevent the pumpkin filling from leaking during baking?
Pressing a shallow well into each cookie ball before adding the filling helps control this. Using a small spoonful of filling and ensuring the cookie edges are thick enough also helps keep the filling neatly inside during baking.
Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend. Make sure your blend contains xanthan gum or add it separately to achieve a similar texture and structure.
Are these cookies suitable for freezing before baking?
Certainly! You can freeze the shaped cookie dough balls on the tray before baking. When ready to bake, simply add a couple extra minutes to the baking time to accommodate the frozen dough.
Final Thoughts
I can’t recommend this Gingersnap Pumpkin Pie Cookies Recipe enough — it’s an absolute joy to make and even more delightful to eat. Whether you’re hosting friends, looking for a unique holiday treat, or simply craving the ultimate fall cookie, these gingersnap pumpkin pie cookies hit all the right notes. Give this recipe a try and share the warmth and happiness it brings with everyone you love!
Print
Gingersnap Pumpkin Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingersnap Pumpkin Pie Cookies combine the spicy warmth of classic gingersnap cookies with a creamy pumpkin pie filling. Perfect for fall, these soft and chewy cookies feature a gingery crust filled with a smooth pumpkin-spice mixture, topped with a dollop of whipped cream for a festive and delicious treat.
Ingredients
Cookie Dough
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- 2¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp baking soda
- ¼ tsp salt
- Extra sugar for rolling
Pumpkin Filling
- ¾ cup pumpkin purée
- ¼ cup brown sugar
- 1 tsp pumpkin spice
- 2 tbsp cream cheese, softened
- 1 egg yolk
Garnish
- Whipped cream or whipped topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Dough: Cream the softened butter and brown sugar together until light and fluffy. Beat in the egg and molasses until well combined. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt; gradually add this dry mixture into the wet ingredients and mix until a soft dough forms.
- Shape Cookies: Roll the dough into balls about 1 inch in diameter. Coat each ball in extra sugar, then place them spaced apart on the prepared baking sheets. Press the center of each ball gently to create a shallow well for the filling.
- Prepare Pumpkin Filling: In a bowl, blend the pumpkin purée, brown sugar, pumpkin spice, softened cream cheese, and egg yolk until smooth and creamy, ensuring the mixture is well combined.
- Fill Cookies: Spoon a small amount of the pumpkin filling into each cookie well, filling it just enough without overfilling to prevent overflow during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are set and the filling is slightly puffed but not browned.
- Cool and Garnish: Remove the cookies from the oven and allow them to cool completely on the baking sheets. Once cooled, top each cookie with a tiny dollop of whipped cream or whipped topping before serving for an extra touch of indulgence.
Notes
- Softened butter and cream cheese are crucial for easy mixing and a smooth texture.
- Be careful not to overfill the cookie wells to avoid filling spilling during baking.
- Cookies should cool fully to allow the filling to set properly.
- Use fresh pumpkin purée or canned pure pumpkin, not pumpkin pie filling.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Whipped cream topping is optional but adds a nice finishing touch.
