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As the leaves turn and the air gets crisp, there’s no better way to celebrate the season than with a batch of Pumpkin Gingerbread Cookies. These delightful treats are not just tasty, but they also provide a comforting nostalgia of fall. Perfect for sharing at gatherings or enjoying with your favorite warm beverage, these cookies are a must-try for all dessert lovers. For more delicious options, explore our Desserts category!
Why This Recipe Works
- Flavor Fusion: The combination of warm spices and pumpkin creates a cozy flavor profile that’s perfect for autumn.
- Soft and Chewy Texture: Unlike traditional gingerbread, these cookies are soft, making them irresistible and easy to enjoy.
- Quick and Easy: With minimal ingredients and straightforward steps, this recipe is perfect for bakers of any skill level.
Ingredients
To whip up a delightful dozen of pumpkin gingerbread cookies, you will need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Follow these simple steps to bake your own Pumpkin Gingerbread Cookies:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake for 10-12 minutes, or until the edges are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Spice it Up: Feel free to add chopped walnuts or chocolate chips for added texture and flavor.
- Chill the Dough: If you prefer a thicker cookie, refrigerate the dough for 30 minutes before baking.
- Frosting Option: Consider adding a light glaze or cream cheese frosting for an extra treat.
Serving Suggestions
Enjoy your Pumpkin Gingerbread Cookies with a steaming cup of chai tea or a cozy hot chocolate. They also make a fantastic addition to dessert platters at parties or holiday dinners. For more great breakfast ideas, check out our Breakfast category!
FAQ
What is the preparation time for this recipe?
The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.
Can I substitute any ingredients?
Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.
Is this recipe suitable for specific diets?
This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.
How should leftovers be stored?
Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.
Can I prepare this recipe in advance?
Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.
Irresistible Pumpkin Gingerbread Cookies
Delightful pumpkin gingerbread cookies that celebrate the flavors of fall, perfect for gatherings or a cozy treat.
- Total Time: 32 minutes
- Yield: 12 cookies 1x
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake for 10-12 minutes, or until the edges are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for thicker cookies and consider adding nuts or chocolate chips for extra texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg