These chewy pumpkin snap cookies are easy to whip up. They are soft and crispy around the edges with a cinnamon sugar crust for an added crunch; think gingersnap cookies but with pumpkin.
Reasons to love this recipe.
Chewy: They are chewy and crispy around the edges. If you are like me and you like a chewy cookie, this. Is. It. It’ll literally melt in your mouth.
Simple recipe: It takes 25 minutes to make this cookie recipe from scratch. All you need are some basic pantry ingredients.
Aromatic and Delicious: They smell like fall but in cookie form. The cinnamon, pumpkin pie spice, and molasses are check-off points for a great taste.
Easy: All you need is one mixing bowl to make this recipe. You can either mix by hand or with a stand mixer. I heard you: no-fuss and easy clean-up; don’t we all love that?
The ingredients for these crisp pumpkin cookies are a pantry staple and quite easy to find if you don’t already have them at home.
- All-purpose flour: Ensure you use fresh, all-purpose flour for the best texture. If possible, sift it before adding to avoid lumps and ensure an even consistency in your cookie dough.
- Baking soda
- Pumpkin pie spice: If you don’t have pumpkin pie spice, you can easily make one with some warm fall spices. Please see the recipe faq below to make yours.
- Pumpkin puree: Not to be confused with pumpkin mix. Use 100% real pumpkins.
- Butter: Opt for high-quality unsalted butter.
- Brown sugar: brown sugar adds moisture, a hint of caramel flavor, and sweetness to the cookies.
- Egg: They provide structure and moisture to the cookies. If you forget to bring them to room temperature, place them in warm water for a few minutes.
- Dark molasses: unsulfured ( This will keep the cookies chewy and moist. It’ll also help release the flavor of the spices)
Please refer to the recipe card for the exact measurements.
How to Make the Best Pumpkin Spice Cookies
Step 1. Combine the dry ingredients in a large bowl.
Step 2. Mix together the sugar and butter in the bowl of a stand mixer. Beat in the eggs, molasses, and pumpkin puree. Set aside.
Step 3. Wrap the dough in a plastic wrap and chill in the refrigerator.
Step 4: Scoop out the dough and place it on a lined baking sheet.
Step 5: Roll the dough in cinnamon sugar and then place it on the cookie sheet.
Step 6: Bake for 12-14 minutes. Cool completely on a wire rack before decorating.
Tips for making a well-rounded cookie that won’t flatten out:
- Follow the measurements of the ingredients precisely. When Measuring in cups, heap, and level the top.
- Use cold butter. Good quality butter is always preferred; don’t use margarine or other butter substitutes. Cream butter and sugar until fluffy; try not to over-mix.
- Chill the cookie dough for a minimum of two hours or overnight for a more rounded cookie, unless you are going for the crinkled cookie look, then you can bake at room temperature. Scoop out the dough and place it on a lined cookie sheet (preferably parchment paper or silicone mat). Pop the sheet in the fridge for 10-15 minutes or in the freezer for 5 minutes before transferring it to the oven. This will help the cookies hold their shape before the butter starts to melt.
- Using a standard cookie scoop, this ginger cookie recipe will yield about 29-30 cookies.
- Leave enough room between each cookie, about 1 ½ inches, so that they bake evenly.
- If you are using the same cookie sheet, allow the sheet to cool before placing a new batch on it; the cookies will start to spread.
- Place the sheet on the middle rack one layer at a time for an even baking.
- Cool cookies on a cooling rack, that’s if you can wait (can you relate? 🙂
These cookies are addictive. It’s hard not to shove a couple in your mouth at a time, especially when a glass of warm milk is nearby and you love to dunk.
Wait. What? You don’t dunk your cookies in milk? Who are you? Why are we even friends?
There you have it! So, whether you are wrapping these chewy pumpkin snap cookies as a gift, taking them to a bake sale, or passing them out to kids while trick-or-treating, have fun baking them and enjoy every last crumb.
You made it to the end of the page; I am sure you are peeking through your pantry to see what you have on hand. No? Alright, I tried; click through and check out other delicious treats that you might fancy for the holidays.
Recipe FAQS for Pumpkin cookies
If you don’t have pumpkin pie spice, you can easily make one with some warm fall spices. Mix these ground spices and store them in an airtight container;
4 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice.
This will yield 2 tablespoons of pumpkin pie spice.
Love Cookies? Here are Some Cookie Related Recipes to Try:
Peace & Love
Chewy Pumpkin Snap cookies
Pumpkin Snap Cookies
- 2 ¼ cups All-purpose flour
- 2 teaspoons Baking soda
- 3 teaspoons Pumpkin pie spice (See the note column below on how to make yours)
- ½ teaspoon Salt
- ¾ cup Unsalted butter (12 tablespoons)
- 1 cup Light brown sugar, packed
- 1 large Egg
- ¼ cup Dark molasses, unsulfured
- 3 tablespoons Pumpkin puree, canned
- ½ cup granulated sugar
- 3 teaspoons ground cinnamon.
Pumpkin Snap Cookies
- Adjust the oven rack to the middle position. Preheat oven to 350 F. Line 2 large baking sheet with parchment paper or silicone mats.
- Combine the flour, baking soda, pumpkin pie spice, and salt in a large bowl; stir well to combine. Set aside
- In the bowl of an electric mixer fitted with paddle attachment, beat together on medium speed the butter and sugar until well incorporated, about 2 minutes. Beat in the eggs, then molasses, and pumpkin puree. Continue beating until mixture is smooth. Scrape down the sides and bottom of the bowl, reduce the speed to low and gradually stir in the flour mixture ¼ cup at a time. Mix until just combined. Remove the bowl from stand then use your clean hands to bring the dough together.
- Wrap the dough ball in cling wrap and chill in the refrigerator for a minimum of 2 hours or overnight.
- Place the cinnamon sugar on a flat plate. Scoop the cookie dough, then roll on your palm to form a ball( I used a medium scoop about 4 teaspoons). Roll the ball over the cinnamon sugar until well coated.
- Place them, spaced well apart on the baking sheet. Bake for about 12-14 minutes. Remove from the oven and allow to sit on the cookie sheet for about 5 minutes then transfer onto a cooling rack to cool completely.
- Combine the sugar and cinnamon in a bowl until well incorporated. Store in an airtight container until it's ready to be used. This will yield ½ cup of cinnamon sugar.
- PS: Your cookie might be slightly higher than mine when baked; I flattened the top of my pumpkin snap cookies with the bottom of a jar before and after baking for aesthetics.
- I also doubled the size of the balls to make four large cookies, as seen in the blog post. I immediately used a cookie stamp to press down on the cookie and gently removed it from the oven. Cute huh?
- Lastly, the glaze. I only did this to add color contrast; it's unnecessary, so you don't have to do it.