Description
Chewy Pumpkin Gingersnap Cookies are a delightful autumn treat that perfectly combines the warm flavors of pumpkin, ginger, and cinnamon. These soft, chewy cookies are not only easy to make but also visually stunning with their vibrant orange color and sugary tops. Ideal for cozy nights or festive gatherings, they are sure to impress friends and family alike. Experience the joy of baking these delicious cookies that fill your home with an irresistible aroma.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, ginger, cinnamon, and salt.
- In another bowl, mix pumpkin puree, brown sugar, granulated sugar, vegetable oil, and egg until smooth.
- Gradually combine dry ingredients with wet ingredients; stir gently until just mixed.
- Scoop dough into balls and roll in granulated sugar before placing on baking sheets.
- Bake for 10-12 minutes or until edges are set; cool for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added flavor, consider mixing in nuts or chocolate chips. To enhance spiciness, increase ginger or add a pinch of cloves. Store cookies in an airtight container at room temperature for up to a week.