Soft & Chewy Pumpkin Spice Gingerbread Cookies

These Pumpkin Spice Gingerbread Cookies beautifully bridge the gap between autumn harvest flavors and cozy winter traditions. They’re the perfect solution for those who can’t decide between their favorite seasonal treats, offering a harmonious blend that works from September straight through December.

I’ve crafted this recipe to deliver perfectly spiced cookies with a soft, chewy texture that will please fans of both flavor profiles. The warm, aromatic notes of pumpkin spice complement the deep, molasses-rich character of traditional gingerbread in a match that feels like it was always meant to be.

Why This Flavor Marriage Works Wonders

• Unique Flavor Fusion: Experience the best of both worlds with warm pumpkin spices melding perfectly with rich, deep gingerbread notes
• Perfectly Spiced: Carefully balanced intensity ensures neither flavor profile overwhelms the other
• Ideal Soft, Chewy Texture: These cookies maintain that coveted tender center with slightly crisp edges
• Versatile Seasonal Appeal: Perfect for both fall gatherings and holiday cookie platters
• Crowd-Pleasing Recipe: Even picky eaters love this flavor combination!

From a culinary perspective, this pairing makes perfect sense. The cinnamon, ginger, nutmeg, and cloves found in both traditional pumpkin spice and gingerbread create a natural foundation for harmony. The addition of molasses brings depth and complexity that elevates the warming spices to new heights, creating fall gingerbread cookies that are truly special.

Pumpkin Spice Gingerbread Cookies Recipe Overview

Pumpkin Spice Gingerbread Cookies Ingredients

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Key Ingredients

• 1/4 cup (60g) pure pumpkin puree (NOT pumpkin pie filling)

• 1/3 cup (80ml) unsulphured molasses

• 3/4 cup (150g) packed dark brown sugar

• 1 teaspoon ground cinnamon

• 2 teaspoons pure vanilla extract

• 2 teaspoons ground ginger

• 1 tablespoon pumpkin pie spice

• 3 cups (375g) all-purpose flour

• 1/4 teaspoon ground cloves

• 1 teaspoon baking soda

• 3/4 cup (170g) unsalted butter, softened

• 1/2 teaspoon salt

• 1 large egg, at room temperature

• 1/4 cup (50g) granulated sugar (for rolling, optional)

Critical Ingredient Notes:

Pumpkin Source: This recipe uses BOTH pumpkin puree AND pumpkin pie spice to create the authentic pumpkin spice flavor profile. The small amount of pure pumpkin puree (not pie filling) adds genuine pumpkin flavor and contributes to the soft texture without making the cookies cakey. Be sure to blot excess moisture from the puree with paper towels before measuring to prevent spreading.

Molasses: Use unsulphured light or dark molasses (not blackstrap, which is too bitter). This key ingredient provides the characteristic gingerbread flavor, deep color, and contributes significantly to the chewy texture and moisture retention.

Spices: The combination of both pumpkin pie spice AND additional ginger, cinnamon, and cloves ensures perfect balance between the two flavor profiles. The extra ginger ensures the gingerbread character isn’t lost behind the pumpkin spice. Always use fresh spices for the most vibrant flavor – replace any that have been sitting in your cabinet for over a year.

Butter: Unsalted butter allows precise control over the salt content. The butter should be softened but not melty (65-67°F is ideal) to properly cream with the sugar for the right texture.

Flour: For accurate measurement, spoon the flour into measuring cups and level with a knife rather than scooping directly from the bag, which can pack too much flour and result in dry cookies.

Brown Sugar: Dark brown sugar provides more molasses flavor and moisture than light brown sugar, enhancing both the pumpkin spice and gingerbread profiles.

How To Make Pumpkin Spice Gingerbread Cookies

Crafting the Spiced Dough

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Instructions

• Prepare the Pumpkin: Place pumpkin puree between paper towels and gently press to remove excess moisture. Let sit for 5 minutes, then measure out 1/4 cup of the blotted puree.
• Combine Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, ginger, cinnamon, cloves, salt, and baking soda until well combined. Set aside.
• Cream Butter and Sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat softened butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
• Add Wet Ingredients: Beat in molasses until combined. Add the blotted pumpkin puree, egg, and vanilla extract, mixing until fully incorporated. The mixture might look slightly curdled – that’s perfectly normal!
• Combine Wet and Dry: On low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix, as this will develop too much gluten and result in tough cookies.
• Chill the Dough: This step is CRITICAL! Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days. Chilling firms the butter, prevents spreading, allows the flour to hydrate properly, and gives the flavors time to meld and intensify. Don’t skip this step!

Baking Your Pumpkin Spice Gingerbread Cookies

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Instructions

• Preheat: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Portion the Dough: Remove dough from refrigerator. If it’s very firm, let it sit at room temperature for 10 minutes to soften slightly. For even cookies, use a cookie scoop to portion dough into 1.5 tablespoon balls.
• Roll in Sugar (Optional): Roll each dough ball in granulated sugar for a subtle sparkle and extra sweetness that complements the spices.
• Arrange and Flatten: Place dough balls 2 inches apart on prepared baking sheets. Slightly flatten each ball with the bottom of a glass or measuring cup (dip in sugar to prevent sticking).
• Bake to Perfection: Bake for 10-12 minutes. For soft, chewy cookies, remove when edges are set but centers still appear slightly underdone. They’ll firm up as they cool but remain soft and chewy.
• Cool Properly: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Pumpkin Spice Gingerbread Cookies

Texture Control:

• For softer cookies: Slightly underbake (closer to 10 minutes) and store with a slice of bread in the container.
• For chewier cookies: Use the full amount of molasses and brown sugar, and don’t overbake.
• For crisper edges: Flatten cookies slightly more before baking and extend baking time by 1-2 minutes.

Preventing Spread:

• Thoroughly chill the dough (at least 3 hours, preferably overnight).
• Make sure your butter is softened, not melted.
• Properly blot the pumpkin puree to remove excess moisture.
• Always use room temperature baking sheets (never put dough on warm sheets).

Flavor Balance:

• If you prefer a stronger gingerbread flavor, add an additional 1/2 teaspoon of ground ginger.
• For more pumpkin emphasis, increase the pumpkin pie spice to 1.5 tablespoons.
• The flavor will intensify on day two as the spices continue to meld.

Troubleshooting:

• Dough too sticky? Chill longer or add 1-2 tablespoons additional flour.
• Cookies too dry? You may have overmeasured the flour or overbaked them.
• Spice flavor too weak? Check the freshness of your spices – they should have a strong aroma.
• Cookies spreading too much? Make sure your baking soda is fresh and that you properly chilled the dough.

Decorating Your Pumpkin Spice Gingerbread Cookies

These cookies are delicious as-is, but decoration takes them to the next level for holiday presentations:

• Simple Glaze: Whisk together 1 cup powdered sugar, 1-2 tablespoons milk, and 1/4 teaspoon vanilla until smooth. Drizzle over cooled cookies.
• Spiced Icing: Add a pinch of cinnamon or pumpkin pie spice to the glaze for extra flavor.
• Royal Icing: For more detailed decorations, use royal icing to pipe designs. The rich spiced backdrop makes even simple white decorations stand out beautifully.
• Easy Embellishments: Sprinkle with cinnamon sugar, sanding sugar, or fall-colored sprinkles before baking for a quick festive touch.

Decorating these cookies makes for a wonderful family activity, bringing together the traditions of autumn cookie baking and holiday gingerbread decorating in one delightful project.

Storing Your Pumpkin Spice Gingerbread Cookies

• Counter Storage: Store in an airtight container at room temperature with parchment paper between layers. They’ll stay soft and chewy for up to 5 days. Add a slice of bread to the container to maintain moisture.
• Freezing Baked Cookies: Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags. They’ll keep for up to 3 months. Thaw at room temperature before serving.
• Freezing Dough: Roll the chilled dough into balls, place on a baking sheet to freeze solid, then transfer to freezer bags. Frozen dough can be baked directly from frozen (add 1-2 minutes to baking time).
• Make Ahead: The dough can be refrigerated for up to 3 days before baking, which actually improves the flavor as the spices have more time to meld.

FAQs About Pumpkin Spice Gingerbread Cookies

Can I use pumpkin pie filling instead of puree?
No! Pumpkin pie filling already contains spices and sweeteners that will throw off the balance of this carefully crafted recipe. Always use 100% pure pumpkin puree.

Do I really need to chill the dough?
Absolutely yes! Chilling is crucial for proper texture, preventing spread, and allowing the flavors to develop. Don’t rush this step.

Can I make these as cut-out cookies instead?
Yes, but you’ll need to adjust the recipe slightly. Increase the flour by 1/4 cup, chill the dough thoroughly, then roll to 1/4-inch thickness between parchment paper. Freeze the rolled dough for 10 minutes before cutting shapes. Bake at 350°F for 8-10 minutes.

Can I omit the actual pumpkin puree and just use the spices?
Yes, you can replace the pumpkin puree with 1 extra egg yolk for moisture, but you’ll lose some of the subtle pumpkin flavor that makes these cookies unique.

How do I know when the cookies are done baking?
The edges should be set and slightly firm, while the centers still look slightly soft and underdone. They’ll continue cooking from residual heat and firm up as they cool.

How strong is the pumpkin/gingerbread flavor?
The recipe is designed for a balanced flavor profile where both pumpkin spice and gingerbread notes are distinguishable. Neither overwhelms the other, creating a harmonious blend of the two beloved flavor traditions.

The Best of Both Worlds

These Pumpkin Spice Gingerbread Cookies truly represent the perfect marriage of fall and winter flavors. They bridge the seasonal gap with their warm, aromatic spices and rich molasses undertones, making them an ideal addition to your recipe collection from September straight through the holiday season.

Whether you’re Team Pumpkin Spice, Team Gingerbread, or simply someone who appreciates a delicious, well-crafted cookie, this recipe delivers a unique treat that’s sure to become a new seasonal tradition in your home.

So preheat that oven, gather your spices, and get ready to enjoy the cozy aroma that will fill your kitchen as these delightful cookies bake!

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