Name: Pumpkin Spice Gingerbread Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar (plus more for rolling); 1 large egg; 1/2 cup pumpkin purée (not pie filling); 1/4 cup molasses; 1 teaspoon vanilla extract

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These pumpkin spice gingerbread cookies are soft, warmly spiced, and filled with cozy fall flavor. I love how they bring together the earthy sweetness of pumpkin with the deep molasses and spice of traditional gingerbread. They’re the kind of cookies I bake when the leaves start turning and I want the whole house to smell like cinnamon and cloves.

Why You’ll Love This Recipe

I love this recipe because it blends two of my favorite seasonal flavors—gingerbread and pumpkin spice—into one soft, chewy cookie. The pumpkin makes the texture extra moist, and the spices bring a nostalgic holiday warmth that makes every bite feel festive. These cookies are perfect for fall gatherings, gifting, or simply enjoying with a cup of tea or coffee. Plus, they stay soft for days. Pumpkin Spice Gingerbread Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Ground cinnamon
Ground ginger
Ground cloves
Ground nutmeg
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Egg
Pumpkin purée (not pumpkin pie filling)
Molasses
Vanilla extract

Directions

I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, spices, and salt.
In a large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the egg, pumpkin purée, molasses, and vanilla until well combined.
I gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
I scoop the dough into balls and roll them in extra granulated sugar for a sweet crust.
I place the cookies on the prepared baking sheets, spacing them a couple inches apart.
I bake for 10–12 minutes, just until the edges are set and the centers are soft.
I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It usually takes me 20 minutes to prep the dough and another 10–12 minutes per batch to bake, so I can have a full batch ready in around 40 minutes.

Variations

When I want a little texture, I stir in chopped pecans or walnuts. I’ve also added white chocolate chips or a drizzle of cream cheese glaze for extra richness. If I’m baking for the holidays, I like to use pumpkin pie spice instead of mixing individual spices to save time. I’ve even cut the dough into festive shapes and decorated them with spiced royal icing.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful the whole time. If I want to keep them longer, I freeze them in a sealed bag or container, and they thaw beautifully at room temperature. I don’t usually reheat them, but a quick 5–10 seconds in the microwave makes them extra soft and warm. Pumpkin Spice Gingerbread Cookies

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I sometimes use homemade pumpkin purée. I just make sure it’s well-drained so the dough doesn’t get too wet.

Why do my cookies spread too much?

If the butter is too soft or the dough is too warm, I chill it for 30 minutes before baking to help the cookies hold their shape.

Can I make the dough ahead of time?

Absolutely. I often refrigerate the dough for up to 2 days, then bake when I’m ready. It even enhances the flavor.

What kind of molasses should I use?

I stick with unsulphured molasses for the best flavor. Blackstrap molasses is too bitter for these cookies.

Can I skip rolling them in sugar?

Yes, but I like the slight crunch and sparkle it gives. It adds a nice contrast to the soft cookie texture.

Conclusion

These pumpkin spice gingerbread cookies are a fall favorite in my kitchen. I love how they combine all the best flavors of the season into a soft, spiced cookie that’s perfect for sharing or savoring solo. Whether I’m baking for a party or just want something warm and comforting, these cookies always deliver that nostalgic, cozy feeling I crave.