These Pumpkin Gingerdoodles are a perfect blend of pumpkin snickerdoodles and molasses ginger cookies to form a darn perfect cookie.
Hopefully you had a wonderful Thanksgiving or if you live in another country a nice Thursday. 🙂
But now the serious baking starts up.
Holiday baking.
And many of you will be heading off into the world of cookie exchange.
If you are not, consider starting one of your own.
It’s a great way to gather with your friends and get a variety of cookies as well.
I get asked A LOT this time of year what cookies I suggest for cookie exchange.
So much so I made a Pinterest board dedicated to it.
Check it out.
I made the board because it’s hard to tell people what kind of cookie to make.
Because what I think is the greatest cookie might not be your favorite.
However, if you are looking for a cookie to take and you are a spice cookie lover like me….then you won’t need to check out that board.
I have found the perfect cookie for you.
Pumpkin Gingerdoodles.
Half pumpkin snickerdoodle which is yummy in its own right.
And half soft gingersnap…to say that this made my mouth happy is an understatement.
My pants weren’t that happy as I ate half the batch in one sitting.
Snickerdoodles are my favorite I couldn’t help it. 😛
The smell they produce when baking will make you dance around like when you find a $20 bill in your coat pocket that you didn’t know was there!
Yes, they smell, and taste that good. 🙂
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Holiday Cookies?
Vanilla Bean Caramel Thumbprint Cookies
Mini Chocolate Gingerbread Men Sandwich Cookies
Shortbread Roll Out Sugar Cookies
Cranberry Orange Pistachio Cookies
Pumpkin Gingerdoodles
Ingredients
- For the Pumpkin Snickerdoodle Dough:
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter
- 2 eggs
- ¾ cup pumpkin puree
- 3 cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- for rolling the cookies in:
- 1/4 cup granulated sugar
- 2 tsp. ground cinnamon
- For the Gingersnap Dough:
- 3/4 cup butter
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
Instructions
For the Pumpkin Snickerdoodle Dough:
Mix 1 1/2 cups sugar, the butter, pumpkin, and eggs in a stand mixer with paddle attachment.
Add in flour, cream of tartar, baking soda and salt and mix on low until fully combined.
Set aside.
For the Gingersnap Dough:mbine cinnamon and sugar in a small bowl and set aside for rolling dough in.
Cream together butter and sugar.
Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.
Preheat oven to 350°F.
Lightly grease baking sheets with no-stick cooking spray and set aside.
Roll a small amount of gingersnap dough into a ball and a small amount of snickerdoodle dough and place them together and gently roll or squeeze together.
Roll in cinnamon sugar.
Place on baking sheets and bake for 9-11 minutes.
Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.
Julie says
Oh my – and I thought I had my Christmas Cookie list done… These do look like the perfect cookie, and might need to be made tonight!
Meg says
YES. I cannot wait to get to a place where they sell canned pumpkin! I want to dip them in cream cheese frosting.
Laura Dembowski says
This cookie has all my favorite flavors. I now can’t stop thinking about this wonderfully unique idea.
Lori @ RecipeGirl says
Excellent flavor! Just re-pinned a few fun ideas from your Christmas Pinterest board too!
Erin @ The Spiffy Cookie says
What a fantastic combination!
Betsy @JavaCupcake says
I’m pretty sure I’m adding this to the “must bake” list!
kita says
As a kid I never cared for gingersnap cookies – or anything like them. As a big kid, Im growing to like them. These little bad boys sound like they would be perfect with a big glass of milk.
Becca - Cookie Jar Treats says
I can’t wait for the Christmas baking to begin. Since I’m going to be back home for 5 whole weeks with nothing to do and no car, I have a feeling some serious baking will be done 😛
These look so delicious, and I have never been lucky enough to find 20 bucks in my pocket, only the occasional dime or nickel, but that still makes me dance, so I can’t wait to dance 🙂
anickh says
wow so clever. Ginger Cookies have always been my favorite. And then snickerdoodles are 1 of my most favorite. Never had a pumpkin snickerdoodle, but I’m sure they’re GOOD!! so I’m excited to give this a try. BTW: your blog has been one of my favorite for years. thank you for keeping it current, id be so sad if you ever stopped posting!!
Jaime says
I made these and they are amazing!! my hubby said “these are so much better than snickerdoodles” 🙂 thanks for sharing!
JennyBakes says
I made these and felt like they came together more easily after I chilled the doughs a few hours. Great idea though!