Pumpkin Ginger Cookies

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Pumpkin Ginger Cookies

This summer Lizi, The Food Nanny, came to visit and introduced me to Kamut flour – holy moly – I LOVE it!! We’ve been making recipes together and I just recently came up with this one… Pumpkin Ginger cookies with a cinnamon glaze and a fun pumpkin on top! They’re chewy, insanely good, and super easy to make!

A couple of notes about this recipe, it can be easily halved and if you’re using Kamut flour, reduce the flour by 1/4 cup per 1 cup in the recipe 🙂

That’s it! Happy Fall and happy pumpkin eating 😀

Pumpkin Gingersnap Cookies

Chewy and absolutely delicious! This recipe is a twist on one by The Food Nanny! Psst - you can absolutely cut this recipe in half.


  • 2 cups granulated sugar
  • 1 cup (227g) soft unsalted butter
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup molasses
  • 4 cups All Purpose Flour for high altitude add 2 Tablespoons more flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 cup sugar for rolling the cookies in
  •  1 cup of powdered sugar
  • 1-2 tablespoons of milk
  • 1/4 tsp ground cinnamon
Pumpkin candies, optional


In a mixer, beat together the sugar and butter. Mix in the eggs, pumpkin puree, and molasses until smooth.

In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, and salt. Then slowly add into the butter/egg mixture. Beat just until combined.

Chill 1-2 hours and then scoop into 1" balls of dough. Roll in granulated sugar and place on a baking sheet.

Bake 9-11 minutes at 350F (175C).

While they cool, whisk together the ingredients for the glaze and then drizzle over the cookies. Add a candy pumpkin on top if you like! Enjoy!


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5 based on 1 reviews

Leave A Comment & Rate This Recipe!

I made tHese Yummy cooKies. They were hit with my neighBors so i made more to take To work.
Thanks For sharing the recipe!
Mine were not as poofy and i could’t find candy Pumkins🥲
Thanks for your storie!

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