These Pumpkin Gingerbread Cookies are the perfect addition to your Christmas goodie platters! Plus, Santa would not complain if you left these by the tree for him on Christmas Eve!
I love a good gingerbread cookie during the holiday season! Other than pumpkin pie, I love all pumpkin desserts. So combine pumpkin and gingerbread together in a cookie and what do you get? An absolutely divine dessert that will make you swoon!
These are similar to my Gingerbread Sugar and Spice Cookies, except with a hint of pumpkin! I honestly can’t decide which one I like more! These are super soft and full of wonderful spices that we associate with the holidays.
I’m trying to decide what to put on my goodie plates this year that I give out to neighbors and friends. There are a few regulars that I include each time, like this Cinnamon White Chocolate Caramel Popcorn and this Five Minute Chocolate Mint Fudge. And then I like to choose two more treats that are different each time.
I’m thinking it may end up being today’s amazing cookies and these Christmas Cake Mix Cookies.
Do you put together goodie plates every Christmas season? If so, what do you like to include on them?
We gobbled these cookies right up! We definitely need to enjoy them again before Christmas. We always bake cookies for Santa on Christmas Eve, so maybe we’ll make up another batch then!
I hope you are enjoying this wonderful time of year to the fullest! I love the magic of this season. I really enjoy watching my kids’ excitement over all the fun activities, things to eat, and traditions. It’s a great time to smile a little more and be a little more kind and giving.
Pumpkin Gingerbread Cookies
- 1 c. butter softened
- 1 c. light brown sugar packed
- 1/2 c. granulated sugar
- 1 large egg
- 1/4 c. molasses
- 3/4 c. canned pumpkin puree not pumpkin pie filling
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 tsp. ground ginger
- 3 3/4 c. all-purpose flour
- 1 c. powdered sugar
- 1 1/2 Tbsp. milk or just enough for thinning
- Line cookie sheets with nonstick silicone baking mats or lightly spray with nonstick baking spray. Preheat oven to 375 degrees Fahrenheit. In the bowl of an electric mixer, cream together softened butter, brown sugar, granulated sugar, egg, molasses and pumpkin puree. Mixture will not be completely smooth.
- In a separate bowl, whisk together baking soda, salt, cinnamon, cloves, ginger and flour. Add the flour mixture to the wet mixture and mix, just until incorporated. Don't over mix.
- Scoop dough by the heaping spoonful (use a regular metal spoon) and place at least 2" apart on prepared cookie sheets. Use the back of the spoon to flatten them as best you can. Place the sheet in the oven and bake for approximately 9-11 minutes. Allow them to cool for a few minutes on the pan, then carefully remove them to a cooling rack to cool completely.
- After they're completely cool, make the glaze. Whisk together powdered sugar and just enough milk to thin it to a drizzling consistency. Be careful not to thin it too much. Drizzle the cookies with the glaze and allow it to set. Store the cookies in an air tight container.
Happy Christmas baking!