Soft pumpkin molasses gingerbread drop cookies with a warm orange-brown crumb and sparkling sugar-coated crinkle tops.
Plain pumpkin puree contributes moisture to the soft, sugar-coated dough. Use a thick puree and measure it after any excess watery liquid has drained away. Chill the mixed dough before portioning and allow the cookies to settle before judging their texture.
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Pumpkin Gingerbread Cookies Recipe
Per tray: 10–12 minutes · 4 trays of 8 cookies on 13 × 18-inch pans
Allow 153 minutes: 25 hands-on, 60 chilling, 48 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Electric mixer and bowl
- US measures and digital scale
- 1 1/2-tablespoon scoop
- Two 13 × 18-inch baking sheets and parchment
- Small sugar-coating bowl
- Cooling rack
Ingredients
Cookie dough
Spice blend
Coating
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Instructions
Cream and add pumpkin
- Use thick plain pumpkin puree. If homemade puree has visible free liquid, drain it in a fine sieve before weighing the listed 122 g; thick canned puree needs no routine draining. Beat butter and dough sugar until creamy. Add pumpkin puree, molasses, egg and vanilla and mix until combined. Scrape the bowl.
Fold the dry ingredients
- Whisk flour, soda, salt and spices separately. Mix into the pumpkin mixture just until no flour remains. Expect thick sticky dough; do not add flour to make it dry.
Firm sticky dough
- Cover and refrigerate at least 1 hour. Keep waiting dough chilled while other trays bake.
Coat small portions
- Heat to 350°F (175°C) conventional or 325°F (165°C) fan. Divide into 32 portions, about 28 g or 1 1/2 tablespoons each. Round gently and roll in coating sugar. Space 3 inches apart, 8 per lined pan.
Set without drying
- Bake 10–12 minutes until tops crack and edges set. Centers stay soft; pumpkin moisture makes a tender, slightly cakey gingerbread rather than a crisp snap.
Let the cookies settle
- Rest 3 minutes on the pan, then cool 17 minutes on a rack. They deflate slightly as they cool. Cool fully before sealing airtight.
Chef’s Science & Pro Tips
Choose thick plain puree
Consistent canned puree gives controlled moisture. Drain watery homemade puree before considering it.
Chill before coating
Cold dough is easier to portion; work quickly and refrigerate waiting portions.
Expect a soft crumb
Pumpkin adds water, giving tenderness rather than a crisp ginger-snap texture.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–5 days | Cool completely, then store airtight in a cool room. |
| Refrigeration | Raw dough: up to 2 days | Wrap dough tightly. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months | Freeze uncoated dough balls airtight. Thaw covered in the refrigerator, coat in sugar and bake. |
| Baked freezing | Up to 2 months | Freeze cooled cookies airtight. Thaw covered at room temperature. |
| Restoring | Before serving | Warm undecorated cookies briefly at 300°F for 3–5 minutes if desired; cool before decorating. |
Notes
- Use plain canned pumpkin puree with a thick consistent texture. Watery homemade puree and sweetened pumpkin pie filling change the formula. These are soft sugar-coated drop cookies, not rolled pumpkin-shaped cut-outs.
Nutrition
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
Can I use pumpkin pie filling?
No. It contains extra sugar and spices and changes the formula.
Why is the dough sticky?
Pumpkin adds moisture. Chill for an hour instead of adding extra flour.
Can I use cutters?
No. This soft formula is designed for scooped round cookies.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
