“These pumpkin-ginger cookies pack a flavor punch that wakes up your taste buds and makes every bite feel heavenly.”
Pumpkin gingerbread cookies are a delightful twist on the classic gingerbread treat, combining the warm, spiced flavor of gingerbread with the rich, earthy sweetness of pumpkin. Perfect for autumn and holiday seasons, these cookies are often shaped into festive designs—like pumpkins, leaves, or stars—and decorated with icing for added charm. Soft yet slightly chewy, they bring together cozy spices such as cinnamon, ginger, nutmeg, and cloves, making them a comforting snack with tea, coffee, or hot cocoa. Loved for their festive appearance and heartwarming taste, pumpkin gingerbread cookies are a seasonal favorite that adds both flavor and charm to gatherings and celebrations.
Pumpkin Gingerbread Cookies
Yields: 5 dozen
Ingredients:
3 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup sugar
1/3 cup coconut oil
1/4 cup canned pumpkin puree
1/4 cup maple syrup
1/2 cup molasses
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 pinch of nutmeg
1 pinch of salt
Directions:
- In a bowl, mix the coconut oil with the sugar then stir in the pumpkin puree, molasses, maple syrup and spices, as well as a pinch of salt. Add the flour, baking soda and baking powder, and mix well. The dough will be fairly thick and sticky.
- Refrigerate for 1 hour then roll the dough on a well floured surface. It should be 1/2cm thick. Using a cookie cutter, cut the desired shapes.
- Arrange all of them on baking trays lined with baking paper and bake them in a preheated oven at 350F for 15-20 minutes. Let them cool in the pan then transfer to an airtight container to store.
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