SOFT Pumpkin Ginger Cookies

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.