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Pumpkin Spice Gingerbread Cookies

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Soft, spiced, and full of cozy flavor, these pumpkin spice gingerbread cookies combine the warmth of traditional gingerbread with the moist richness of pumpkin for a perfect fall treat.

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

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in egg, pumpkin purée, molasses, and vanilla extract until well combined.
  5. Gradually stir in the dry ingredients just until a soft dough forms.
  6. Scoop dough into balls and roll in extra granulated sugar.
  7. Place on baking sheets, spacing cookies about 2 inches apart.
  8. Bake for 10–12 minutes until edges are set and centers are soft.
  9. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Chill the dough for 30 minutes if cookies spread too much.
  • Add chopped pecans, walnuts, or white chocolate chips for texture.
  • Swap individual spices with 2 teaspoons pumpkin pie spice if preferred.
  • Freeze baked cookies or unbaked dough for longer storage.
  • A light sugar coating adds sparkle and texture but can be skipped.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-spice-gingerbread-cookies/