For those of you who don’t like pumpkin, look away. And for the rest of you who are like me and literally LIVE for pumpkin season (and for me, “season” means all year long), these big Soft Pumpkin Ginger Cookies are sure to make you drool.
You guys have made this THE most searched dessert on my site and the most pinned on Pinterest, so I figured it was time to update this recipe. It originally made its debut back in 2016 if you can believe it! Time flies 🙂
My goal was to combine two of my favorite flavors into one cookie. I love ginger cookies, but am not really a crunchy cookie kind of girl. I found that adding the pumpkin where an egg might have been, gave me a cookie that was crisp on the exterior and chewy on the interior. Perfect!
I also switched up the spices a bit to lean more towards pumpkin pie spice than a traditional ginger cookie. But don’t worry, there is plenty of ginger in there. So let’s get started, shall we?
The first step is the only real preparation and that is to soften the vegan margarine to room temperature.
Next, add the sugar and beat these together until creamed.
Pumpkin puree (not pumpkin pie filling) is up next.
Add the molasses and beat well to combine.
In a separate bowl, add the all purpose flour…
A good amount of ground ginger…
Whisk together to combine. Add to the creamed vegan margarine mixture until well incorporated.
The dough is sticky, so using a small scoop, add directly to the sugar for rolling.
I do several at a time and place them on a lined baking sheet.
Using a small glass dipped in sugar, give them a light press. You can opt NOT to do this and get a much softer, fluffier cookie.
Bake in a 350 degree oven until the edges are slightly golden and crisp but JUST until baked through. The longer you bake them, the crisper they will be. Keep in mind too that they will crisp as they cool. You can then remove them to a rack to cool.
I did several sizes this time around. Some larger, some smaller. The smaller the cookie, the crisper they tend to get. I do prefer the larger size.
Way back when I was young, Archway used to make these old-fashioned soft molasses cookies and I attempted to reproduce it here. My grandmother used to butter the cookies and cut them into little wedges for me. Served, of course, tea party style. That “tea” was actually Strawberry Quik. Now called Nesquik I think.
These cookies would be amazing with a little bit of butter or vegan margarine on them. Now that I am older, I’d skip the strawberry drink and opt for a real cup of hot tea with a splash of almond milk creamer and perhaps a zero calorie sweetener.
Stored in a covered container at room temperature, these cookies will last for several days.
These are so delicious, they literally last a maximum of two days in our house!
NOTE: They’ll seem soft when you remove them from the oven, but just let them cool for a few minutes on the baking sheet and then remove to a rack once you can handle them with a spatula. They firm right up. I love that cake-like consistency in the center. Sooooo delicious.
If you make these Soft Pumpkin Ginger Cookies, leave a comment for your fellow readers and let them know what you think! Your comments help others decide whether or not to make my recipes & I really appreciate your feedback. Enjoy! #PumpkinLoversUnite
And, if you enjoyed this recipe why not PIN IT FOR LATER! 🙂
SOFT Pumpkin Ginger Cookies
- 3/4 cup butter/margarine/vegan margarine softened
- 1 cup sugar
- 1/4 C Pumpkin Puree not pumpkin pie filling
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt do not skip the salt, it really brings out the flavor
- Additional sugar for rolling
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, cream together the softened butter or margarine and sugar until light and fluffy.
- Add the pumpkin puree and molasses, mixing until well incorporated.
- I like to combine the flour, baking soda and spices with a whisk before adding to the butter mixture.
- Do not over mix.
- Using a 1-1/2" cookie scoop, place the dough directly into the sugar. Roll into balls, coating well with the sugar. *Using the back of a small glass dipped in sugar, press each ball lightly to flatten.
- Place onto a cookie sheet about 2" apart as they will spread.
- Bake for approximately 10-12 minutes. You will see them start to form the cracks on top.
- They will still be soft so let them cool on the cookie sheet until they firm up a bit
- Using a spatula, remove to a cooling rack to finish setting.