I still remember the first time the sweet scent of pumpkin and spices filled my kitchen during fall. Baking these cookies with my family brought us closer, creating memories that warm my heart every time I take a bite.
These Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies aren’t just tasty treats—they’re a hug in cookie form, packed with wholesome ingredients that make you feel good inside and out.
Tips for Maximum Flavor and Nutrition
- Pumpkin Purée: For the best flavor, use fresh pumpkin puree. You can make your own by roasting a sugar pumpkin until tender, then blending it until smooth.
- Gingersnap Cookies: Crushing your own gingersnaps ensures they’re fresh and crunchy. Simply place them in a zip-top bag and crush with a rolling pin.
- Butter: Using high-quality, locally sourced unsalted butter makes a big difference in taste.
Variations & Substitutions
- Dairy-Free: Substitute the butter with coconut oil or a dairy-free butter alternative.
- Vegan: Use flax eggs instead of regular eggs and ensure your chocolate chips are dairy-free.
- Nut-Free: These cookies are already nut-free, but always double-check your chocolate chips if you’re serving someone with allergies.
- Add-Ins: Swap out dark chocolate chips for white chocolate or add a handful of chopped nuts if you’re not avoiding nuts.
Serving Suggestions & Presentation Tips
Serve these cookies warm with a glass of almond milk or your favorite hot beverage. For a festive touch, dust them lightly with powdered sugar or drizzle with melted chocolate.
Arrange them on a rustic wooden board for a charming presentation that’s perfect for holiday gatherings or cozy nights in.
Print
Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These soft and chewy cookies blend the warm flavors of pumpkin and ginger with crunchy gingersnaps and rich chocolate chips. Perfect for autumn gatherings and gluten-free indulgence!
Ingredients
- 1 cup pumpkin puree (fresh and locally sourced)
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup gingersnap cookies, crushed
- 1 cup dark chocolate chips
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the Wet Ingredients: In a large bowl, beat the softened butter, coconut sugar, and brown sugar until creamy. Add the eggs one at a time, then stir in the vanilla extract and pumpkin puree until everything is well combined.
- Combine the Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add Crunch and Sweetness: Fold in the crushed gingersnap cookies and dark chocolate chips, making sure they’re evenly distributed throughout the dough.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Pop the trays into the oven and bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
- Cool Down: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure all ingredients are gluten-free certified. Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
