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Hey there, cookie lovers!
Who’s ready for a sweet treat that screams fall? Today, I’m excited to share my pumpkin pie gingersnap cookies!
These little bites are the perfect blend of spicy and sweet. They taste just like pumpkin pie, but in cookie form!
They’re super easy to make and perfect for Sharing (or keeping all to yourself!).
Let’s dive into this delicious recipe!
| Preparation Time | 30-60 minutes |
| Cooking Time | 12-14 minutes per batch |
| Total Time | 60-90 minutes (plus chilling time) |
| Level of Difficulty | Medium |
Ingredients
For the Cookie:
- 170 grams salted butter (12 tablespoons)
- 113 grams molasses (avoid using blackstrap variety)
- 163 grams packed dark brown sugar
- 156 grams granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 422 grams all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 50 grams extra granulated sugar (for rolling dough)
For Whipped Cream:
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- Pinch of nutmeg (optional)
- 60 ml cold heavy cream
For the Filling:
- Half of a large egg (around 2 tablespoons)
- 73 grams canned pumpkin puree
- 30 grams heavy cream or evaporated milk
- 1/4 tsp vanilla extract
- 2 tbsp dark brown sugar
- Pinch of salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of ground cloves
- Pinch of ground nutmeg
- Pinch of allspice
- 1 tsp cornstarch
Step 1: Make the Cookie Dough
Begin by melting the butter in a medium bowl.
Once melted, whisk in the molasses until combined.
Add both sugars and continue whisking until smooth.
Next, whisk in the eggs and vanilla, ensuring the mixture is fully combined, which should take about 30-45 seconds.
Finally, stir in the dry ingredients, making sure to incorporate any dry bits hiding at the bottom of the bowl.
Step 2: Scoop Dough Balls & Chill
Scoop the dough into balls, each weighing about 70 grams.
Chill the dough balls for 30 minutes in the fridge or 10 minutes in the freezer to make rolling in granulated sugar and creating the indent easier.
Roll each chilled dough ball in granulated sugar, then use the back of a teaspoon to make an indent in the center.
Be careful not to press too far down, so the bottom of the cookie remains intact.
Return the dough balls to the freezer for an additional 20-30 minutes or to the fridge for 1-2 more hours.
Step 3: Make the Pumpkin Filling
In a medium bowl, whisk together all the pumpkin pie filling ingredients until well combined and smooth.
This filling can be made up to 24 hours in advance and stored in the fridge in an airtight container.
Step 4: Bake the Cookies
Preheat your oven to 365℉.
Place 5-6 cookies on a cookie sheet lined with parchment paper.
Fill each indent with 1-2 teaspoons of pumpkin pie filling, but do not overfill them.
Bake the cookies for 12-14 minutes, until the edges appear set and the pumpkin filling also appears just set.
Let the cookies cool on the baking sheet for at least 10 minutes, then transfer them to a wire rack to cool completely.
Repeat the process with the remaining dough to bake all the cookies.
Step 5: Make the Whipped Cream
In a large bowl, beat together the powdered sugar, vanilla, nutmeg, and heavy cream on medium-high to high speed using an electric mixer until stiff peaks form.
Be cautious not to overmix.
Add the whipped cream to a piping bag fitted with a tip, or use a Ziploc bag with the tip snipped off.
Pipe dollops of whipped cream onto the cooled cookies.
Step 6: Serve & Store
Serve the cookies once they are topped with whipped cream.
Store any leftover cookies, with or without whipped cream, in an airtight container in the fridge for 4-5 days.
Step 7: Freezing Cookie Dough & Make-Ahead Tips
The cookie dough can be balled, indented, and frozen on a sheet pan until solid.
Once solid, transfer the dough balls to a freezer bag or airtight container.
The dough can be frozen for 1-2 months.
When ready to bake, you can bake the cookies from frozen, adding 1-2 minutes to the bake time.
You can also refrigerate the dough balls for 3-4 days before baking, adding about 1 minute to the bake time.
