Molasses gingerbread drop cookies with pumpkin pie spice and a light cinnamon-sugar crust, without pumpkin puree.
The pumpkin flavor profile comes from the measured spice blend; this dough contains no pumpkin puree. Mix the spices evenly into the dry ingredients and coat the portions lightly. Bake matching scoops together for tender middles and set edges.
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Pumpkin Spice Gingerbread Cookies Recipe
Per tray: 10–12 minutes · 3 trays of 12 drop cookies
Allow 146 minutes: 30 hands-on, 60 chilling, 36 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
- Digital kitchen scale and US measuring cups/spoons
- Large mixing bowl and electric mixer
- 1-tablespoon cookie scoop
- Two 13 × 18-inch light-colored baking sheets and parchment paper
- Wide spatula and wire cooling rack
Ingredients
Cookie dough
Spice blend
Spiced 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 combine
- Beat butter and both sugars for 2 minutes. Mix in molasses, then egg and vanilla; scrape the bowl. Whisk flour, soda, salt and spices separately, then mix into the wet ingredients just until combined.
Firm the dough
- Cover and refrigerate for at least 1 hour. If chilled longer than 2 hours, let stand about 20–30 minutes until scoopable; keep it cool rather than greasy.
Portion evenly
- Heat to 350°F (175°C) conventional or 325°F (165°C) fan. Mix coating sugar and cinnamon. Portion 36 balls, about 25 g each, roll in coating and space 3 inches apart on lined pans.
Check the centers
- Bake 10–12 minutes until edges set and tops no longer look glossy-wet. Centers remain soft and firm on cooling; use a cool pan for each new tray.
Let the structure set
- Rest 5 minutes on the pan, then lift onto a wire rack. Cool another 15 minutes before sealing airtight. Cookies firm as they cool; do not bake until hard.
Chef’s Science & Pro Tips
Check the blend label
Use an unsweetened spice mixture rather than a drink powder.
Keep puree out
Adding pumpkin puree changes moisture and makes this a different dough.
Coat cold dough
Chilled portions roll cleanly in cinnamon sugar.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool completely and seal airtight in a cool, dry place. Keep soft cookies separate from crisp cookies. Let any icing dry before layering. |
| Refrigeration | Raw dough: up to 48 hours | Wrap tightly. Let dough soften just enough to scoop. Plain baked cookies do not need refrigeration; follow storage instructions for any added icing. |
| Raw freezing | Up to 2 months at 0°F (−18°C) | Freeze uncoated portions airtight. Thaw overnight in the refrigerator, then follow the shaping and baking instructions. |
| Baked freezing | Up to 2 months at 0°F (−18°C) | Freeze fully cooled, preferably undecorated cookies in an airtight container, separating layers with parchment. Thaw covered at room temperature. |
| Restoring | Just before serving | For a softer bite, microwave one plain cookie for 5 seconds and check; serve promptly. Do not heat decorated cookies. This will not reverse severe drying or overbaking. |
Notes
- Pumpkin spice refers to the cinnamon-led spice blend; no pumpkin puree is used. The extra ginger preserves the gingerbread character. Blend composition and spoon weight vary; use an unsweetened pumpkin pie spice blend.
Nutrition
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
Is there pumpkin in these cookies?
No. Pumpkin pie spice provides the flavor, without pumpkin puree.
Why add extra ginger?
Pumpkin pie spice usually emphasizes cinnamon; extra ginger preserves the gingerbread flavor.
Can I add pumpkin pie filling?
No. It brings moisture, sugar and additional spices that the formula does not account for.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
