Pumpkin Gingersnap Cookies
Crispy on the outside and soft and chewy on the inside, these pumpkin gingersnap cookies are such a treat! With a spiced pumpkin base and the addition of candied ginger pieces.
Ingredients
- 170 g butter
- 200 g soft brown sugar
- 1 large egg yolk
- 80 g pure pumpkin puree
- 1 teaspoon vanilla extract
- 205 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pumpkin spice
- ½ teaspoon ground ginger
- 2-3 Tablespoons crystallised ginger
Rolling
- 100 grams granulated sugar
Instructions
- Preheat the oven to 350°F (180°C) regular oven. Line a large cookie sheet with parchment paper.
- Let the butter melt in a medium saucepan. Once melted, cook for around 3-4 minutes, stirring regularly until the milk solids have caramelized and the butter smells nutty.
- Pour the hot butter into a large heat-proof bowl and let it cool down for 10 minutes.
- Spoon your pumpkin puree onto a plate. Place a layer of paper towel over the top. Press down gently to absorb excess moisture. Repeat this to remove as much excess liquid as possible. The finished puree should be dryer and thicker, like play dough.
- Whisk together the flour, spices, baking powder, baking soda and salt in a small bowl and set aside.
- To the cooled butter, add brown sugar, egg, vanilla and pumpkin and whisk until smooth and glossy.
- Add the dry and wet ingredients to fold into a thick dough.
- Finely chop the candied ginger. Add this to the dough and stir until just combined.
- Use a cookie scoop to roll tablespoon-sized balls of dough. Roll each cookie dough ball into a bowl of granulated sugar, coating all sides.
- Place the cookies spaced out on the prepared baking sheet. Gently press down the tops of the cookies a bit to lightly flatten them.
- Bake the cookies in the preheated oven for 10-11 minutes until they have puffed up and the edges are golden brown. The cookies will still be very soft. Don't overbake them, otherwise, they will become cakey.
- Let the baked cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool to room temperature.
Notes
Measurements - Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two.
Storing - Store in an airtight container at room temperature for up to 2 weeks.
Freezing - Roll the dough into balls and freeze them on a baking sheet before transferring to a freezer-friendly container. You can bake them directly from frozen; add a couple extra minutes to the baking time.
Pumpkin puree - I use Libby's pure canned puree, but you can use homemade. Ensure it's cooked, pureed, and well-drained to match the consistency of canned pumpkin puree.
Nutrition
Calories: 160kcalCarbohydrates: 21gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 171mgPotassium: 40mgFiber: 0.5gSugar: 12gVitamin A: 928IUVitamin C: 0.2mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!