Pumpkin Gingersnap Cookies

For Cookie Dough:

  • ½ C (113g) Unsalted Butter

  • ¾ C (165g) Light Brown Sugar

  • 1 Large Egg Yolk

  • 2 tsp Honey

  • 1 tsp Vanilla Extract

  • 1/4 C Pure Pumpkin Puree

  • 1 ¼ (180g) AP Flour

  • 1 tsp Pumpkin Pie Spice

  • ½ tsp Baking Soda

  • ¼ tsp Salt

  • 3-4 Tbsp Candied Ginger, chopped

For Rolling:

  • 3 Tbsp Sugar

  • 1 tsp Cinnamon, ground


Preheat the oven to 350 degrees, line two baking trays with parchment.

Place butter in a pot and brown on medium-low heat. To brown butter, melt on low heat, once melted turn heat to medium, and allow butter to come to a simmer, stirring constantly. Continue cooking until it browns in color and produces a nutty smell, about 7-10 minutes. Once finished, immediately transfer to a bowl to stop the cooking process. Allow to cool to room temp, should still be liquid but not hot!

Onced butter is cool, combine it with the brown sugar in a large bowl and stir to blend. Add egg yolk, honey and vanilla and stir until smooth. Stir in pumpkin puree. 

To the bowl add in the baking soda, salt and pumpkin pie spice, whisk until blended. Add flour and using a rubber spatula fold in until just combined. Lastly add in candied ginger and fold a few times to disperse. It;s recommend to cover dough and chill in fridge for 30 minutes, but these can be baked right away.

Mix together the sugar and cinnamon to roll your cookies in. Use a 1- 1 ½ oz scoop, scoop dough, round into balls (should be 1 ½ “ balls), roll in cinnamon sugar and place on the prepared baking sheet about 3” apart. Flatten slightly with the palm of your hand.

Bake for 9-12 minutes, or until edges are slightly golden and centers look puffed and slightly cracked. They will still be soft in the middle! Allow to cool for 2 minutes on baking sheet before transferring to wire rack to finish cooling.


Serves 6 (2 cookies/pp)



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