These Pumpkin Ginger Cookies, are a twist on my Grandma Gillan’s Ginger Cookie recipe.
And folks let’s get this straight, this ain’t no ginger snap, but a soft ginger cookie. YUM!
Growing up I never knew about ginger snaps that was until high school. I only knew my grandma’s recipe and it is still the one I love today, the recipe really can’t be beat.
Although, I love the addition of pumpkin in this recipe, I actually just substituted some of the shortening for pumpkin making it a little healthier, but it is a cookie after all.
One of my favorite holiday traditions that I still carry on with my family, is taking cookies and caroling to our dear family and friends on Christmas Eve. My parents did this with us as children, and I love doing it with mine now. Although, last year if you would have asked me on the night we were doing it, I would have said we were never doing it again. We had fighting kids, one that threw up in the car, and a screaming 3 year old. Looking back now, I laugh. It was very memorable and I am sure a night we will talk about in the future.
Enjoy a batch of these deliciously soft Pumpkin Ginger Cookies, a recipe that will become a holiday tradition.
These Pumpkin Ginger Cookies are the perfect addition to your holiday. Made with ginger, molasses, spices & fresh pumpkin these are one of the best ginger cookies ever. Nice and crispy on the outside, then soft and chewy on the inside.
- 2 cups white granulated sugar
- 1 cup shortening
- ½ cup pumpkin puree
- ½ molasses
- 2 eggs
- 4 cups flour
- 4 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- 2 teaspoons ginger
- ½ cup white granulated sugar
- ½ teaspoon pumpkin spice
Preheat oven to 375 degrees
Combine all the dry ingredients and set aside.
In your mixer cream sugar and shortening together. Slowly add in the molasses, pumpkin and eggs, one at a time.
Add dry ingredients ½ cup at a time until well incorporated.
In a separate bowl add ½ cup of sugar and mix in the ½ teaspoon of pumpkin spice.
Using a cookie dough scooper, make 12 balls of cookie dough and roll them in the sugar.
Place on cookie sheet and bake 10-12 minutes. Remove from oven, let the cookies cool on the cookie sheet for 1-2 minutes then remove. Repeat with remaining dough.
Kids review: They love these cookies. And just like my dad, they love them even more with a cold glass of milk.