Best Ever Pumpkin Gingerbread That'll Cozy Your Heart
This Pumpkin Gingerbread recipe offers a warm, cozy flavor perfect for autumn, making it a delightful treat for any gathering.
Equipment
- mixing bowls
- electric mixer
- whisk
- cookie cutters
- Baking sheets
- parchment paper
- Plastic wrap
- wire rack
Ingredients
For the Dough
- 3 cups all-purpose flour A must for the perfect cookie texture.
- 1 tablespoon ground ginger Adds that warm, spicy kick you crave.
- 1 tablespoon ground cinnamon Brings a comforting sweetness to your dough.
- 1 teaspoon ground cloves Offers a rich, aromatic essence that complements the pumpkin.
- 1 teaspoon baking soda Essential for that delightful rise in your cookies.
- ½ teaspoon salt Balances the sweetness for a well-rounded flavor.
- ¾ cup unsalted butter, softened Creates a rich, buttery base; be sure it’s soft for easy mixing.
- 1 cup packed brown sugar Adds moisture and a deep caramel flavor.
- ½ cup molasses Infuses a dark sweetness that enhances the gingerbread essence.
- 1 large egg Binds the ingredients together and helps achieve a tender texture.
- 1 teaspoon vanilla extract A hint of vanilla rounds out the flavor perfectly.
Optional for Decoration
- powdered sugar A light dusting adds a festive touch to your Pumpkin Gingerbread cookies!
Instructions
Step-by-Step Instructions
- In a large mixing bowl, combine all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Whisk until blended.
- In another bowl, cream the softened unsalted butter and packed brown sugar until light and fluffy, about 2-3 minutes.
- Beat in molasses, egg, and vanilla extract into the butter-sugar mixture until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture on low speed until just combined.
- Divide the dough into two balls, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough on a floured surface to about ¼ inch thick.
- Cut out shapes using cookie cutters and place onto the lined baking sheets.
- Bake for 8-10 minutes until edges are set and slightly firm, yet soft in the center.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Dust cooled cookies with powdered sugar if desired for decoration.
Notes
Chilling the dough is essential for flavor development and ease of rolling. Keep cookies sealed to maintain softness.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 100mgSugar: 10gVitamin A: 100IUIron: 2mg
Tried this recipe?Let us know how it was!