Oh, these cookies are so good! It is a combination of two of my favorite kinds of cookies~ gingerbread and pumpkin! Lightly pumpkin flavored, full of yummy gingerbread spices, these are the perfect Autumn treat. They disappeared so quickly last week when I made them, and now I am craving them!
Here is the recipe if you want to make this heavenly treat. I think decorating these would be so fun to do with kids, maybe even as a daytime Thanksgiving activity.
Spiced Pumpkin Gingerbread Cookies
A perfectly sweet rolled cookie for those fun days of Fall baking- this spiced pumpkin gingerbread cookie is a delicious Autumn treat.
Prep Time 4 hours 10 minutes
Cook Time 30 minutes
Total Time 4 hours 40 minutes
Ingredients
Cookies
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup molasses
- 1/4 cup canned pumpkin puree {pure pumpkin~ not pumpkin pie filling}
- 1 egg
- 1 tsp. vanilla extract
- 2 3/4 cups all purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 1/2 tsp. ginger
- 3/4 tsp. cloves
- 3/4 tsp. nutmeg
Cream Cheese Frosting
- 1 stick of butter softened
- 1 package of cream cheese softened
- 5 cups powdered sugar
- 1 1/2 tsp vanilla
Instructions
Cookies
-
In your mixer, combine butter, sugar, and molasses. Add your pumpkin puree and mix well. Add egg and vanilla. In a separate bowl, combine all of the rest of the dry ingredients. Slowly mix your dry ingredients into your butter mixture until combined.
-
Wrap in wax or parchment paper and throw in the refrigerator for at least 3 or 4 hours until it firms up. I leave mine in over night.
-
Preheat oven to 375 degrees. Lightly flour your work surface and split your dough into thirds. Lightly pat the top of one section of dough with flour and roll out until it is about 1/4″ thick.
-
Cut into desired shapes and place on a greased cookie sheet.
-
Cook for 6 to 7 minutes at 375 degrees. Mine were perfect at exactly 7 minutes. Let cool completely.
-
Pipe your favorite icing onto each of your cookies into desired design.
Cream Cheese Frosting
-
Whip together butter, cream cheese, and vanilla in your mixer until well combined. Add powdered sugar and beat until light and fluffy. It may take a minute for all of the ingredients to combine. It might look too dry to begin with, but it will mix together and turn out perfectly.
Recipe Notes
NOTE: I used the decadent cream cheese frosting recipe below. It takes several hours to firm up once piped onto the cookies, but the taste is so worth it. If you want a very firm icing, there are lots of recipes for Royal Icing on the web that would work.
Cut into desired shapes and place on a greased cookie sheet.
Cook for 6 to 7 minutes at 375 degrees. Mine were perfect at exactly 7 minutes. Let cool completely.
Pipe your favorite icing onto each of your cookies into desired design. I used the decadent cream cheese frosting recipe below. It takes several hours to firm up once piped onto the cookies, but the taste is so worth it. If you want a very firm icing, there are lots of recipes for Royal Icing on the web that would work.
I hope you don't blame me too much when you want to eat the whole entire batch by yourself.
🙂
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Stefani
Literally one of my all time favorite cookie recipes!!! Perfect flavor balance of pumpkin and the more Christmas-y gingerbread, so yummy!!
Jill
These are my favorite cookies of all time. Quintessential blend of all the fall flavors in the perfect cookie texture. They always get rave reviews and recipe requests, since I first made them in 2014; they are so much fun to decorate, or use as place cards for Thanksgiving. Five stars isn't enough. They need 10.
Yvonne Leslie
This recipe looks so amazing. Can’t wait to make a batch tomorrow for a dinner party desert. Thank you for sharing.
Audrey P
Question. For the butter. It doesn't specify if melted, softened, or cold? Which way should I use the butter?
Kristen Whitby
softened!
Tina
I just made my first batch...they haven't completely cooled yet...DELICIOUS...without icing...can't wait to try the cream cheese frosting!!! I cut the baking soda to 1tsp and changed the cooking time to work with my oven. I baked @ 400 for 5 minutes on the TOP rack. I rolled them out between 2 sheets of parchment paper which allowed me to shorten the refrigerator time. I placed cut out cookies on the parchment lined baking sheet in the fridge for a few minutes before baking to chill the dough. They held their shape beautifully!! Thank you so much for this recipe!!!! It's a winner!!
Courtney
Yum!! These cookies were great, didn't even need icing. The dough was SO sticky even after 2 days in the fridge so it was difficult to roll out and cut but I did my best. The shape wasn't perfect, but they tasted amazing! BTW I used pumpkin pie spice with 1tsp extra cinnamon because I didn't have all those spices, worked just fine.
Chris
Hi Kristen, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
https://chelencarter-retiredandlovingit.blogspot.ca/
K
Those look delicious!
*waving from a few hours north of you***
Kimberly @ Kimberly's Cup
Emily@TheWickerHouse
Yummy! I bet they taste just like fall. I had no idea you could buy pumpkin Puree that wasn't pie filling.
Thanks for sharing!
Carrie
Those look delicious and so pretty, too!
Anna @ A Good Home
Alright, lady, stop it. Just stop it. These look so ridiculously awesome! Actually, they'll be perfect for the little "Welcome Autumn!" party I'm hosting in a couple weeks. Thanks 🙂
By the way, this is one of my favorite sunny little spots in all of blogland. I visit you every morning!