Pumpkin Gingersnaps with Pumpkin Spice Buttercream

Oh my goodness. The inspiration for this cookie came around two in the morning. I woke up starving for cookies.

pumpkin gingersnaps
(I know I’m not alone on this one).

pumpkin gingersnaps

I went back and forth in my mind but finally decided on pumpkin gingersnaps with pumpkin spice buttercream.

pumpkin spice buttercream

These cookies are amazing! So good! Get the mixer out because you’ll want to make some of these up for holiday munching. You’ve got to do something with all those calories you burn on Thanksgiving Day. Make (and eat) some cookies!

Pumpkin Gingersnaps with Pumpkin Spice Buttercream


    For the Cookies:
  • ½ cup of butter, softened
  • 1 cup granulated sugar
  • ½ cup pumpkin puree
  • ¼ cup molasses
  • 1 egg
  • 1 tsp vanilla extract
  • 2 ⅓ cups unbleached all purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • For the Frosting:
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2-3 tbsp milk


    To Make the Cookies:
  1. In a mixing bowl, cream together the butter and sugar on medium speed for 2-3 minutes or until light and fluffy.
  2. In a smaller bowl, stir together the pumpkin puree, molasses, egg and vanilla. In another medium bowl stir together the flour, baking soda, spices, and salt.
  3. When butter and sugar are light and fluffy, turn mixer to low and slowly pour in the pumpkin mixture, stirring until combined. Slowly add in the flour mixture, mixing until just combined, stopping to scrape the bowl if necessary.
  4. Place dough in the refrigerator and chill for one hour or overnight.
  5. When ready to bake, preheat oven to 350 degrees. Lightly grease a cookie sheet. Drop dough by tablespoons onto the cookie sheet. Bake at 350 degrees for 10-12 minutes or until cookies have a cracked appearance and are lightly browned around the edges. Remove from oven and allow to sit on cookie sheet for several minutes before moving to a wire cooling rack to finish cooling completely. Frost when cooled.
  6. To Make the Frosting:
  7. Cream the butter in a mixing bowl set on medium to medium high for 2-3 minutes or until butter becomes light and fluffy. Turn mixer to low, add in the powdered sugar, spices and milk. Continue stirring until combined and frosting is nice and fluffy. Top cookies with frosting.

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  1. These sound yummy! I love anything with pumpkin…I’ll definitely have to try these. Thanks for sharing! Hopping over from Thursday Favorite Things.

  2. This recipe sounds SO good! I love gingersnaps. I can’t wait to make these. 🙂

  3. Your Gingersnaps look awesome! Wishing you and your family a bountiful Thanksgiving and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

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