Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies Recipe


Dry Ingredients:

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup pure pumpkin puree
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract


  • 1 to 1 1/2 cups semi-sweet or dark chocolate chips

For Rolling:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground ginger


  • Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  • Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  • Cream Wet Ingredients: In a separate large bowl, or the bowl of your stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, molasses, egg, and vanilla extract until well combined.
  • Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix). Stir in the chocolate chips.
  • Optional Chill: For a thicker, chewier cookie, cover the bowl and chill the dough in the refrigerator for at least 30 minutes, or up to a few days.
  • Form & Roll: In a small bowl, combine the 1/4 cup sugar and 1 teaspoon ginger. Scoop dough (about 1.5-2 tablespoons per cookie) and roll into balls. Coat generously in the sugar-ginger mixture.
  • Bake: Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 11-13 minutes, or until edges are set, and centersstill look soft.
  • Cool: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.


  • Pumpkin Puree: Make sure you use pure pumpkin puree, not pumpkin pie filling!
  • Brown Sugar: Using light or dark brown sugar will affect the flavor slightly. Darker brown sugar has a richer molasses flavor.
  • Spice It Up: Adjust the spices to your liking. Add a pinch of nutmeg or allspice for extra warmth.
  • Chocolate: Mix in different types of chips – milk chocolate, white chocolate, butterscotch— for variety.
  • Don’t Overbake: These cookies are best when slightly underbaked, leaving them soft and chewy in the center.

Enjoy your incredibly delicious homemade pumpkin gingersnap chocolate chip cookies!


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