Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies with a a side of sweet potato chips counts as a well balanced lunch, right? Two kinds of vegetables and all that? Asking for a friend.
In other news, I’ve been baking a ton lately, as evidenced by the current IGE homepage: Cinnamon Rolls, Apple Crisp, and Oatmeal Bars, oh my! My latest creation, gluten-free Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies, are NOT to be missed.
Think gingery, chocolate studded cookies made extra soft and doughy thanks to the addition of pumpkin in the batter. These 2-bite, technically-baked-but-taste-like-dough-balls are perfect for fall and so irresistible that you might end up eating them for lunch like me!
I mean my friend…
Gingersnaps + Pumpkin + Chocolate Chips
These pumpkin gingersnap cookies are a mash up of three of my favorite cookies – gingersnaps, pumpkin cookies, and chocolate chip cookies – and they’re just as tasty as they sound. Each 2-biter is soft and doughy on the inside, sweet and spicy on the outside thanks to a roll in ginger-sugar before baking, and contain all the flavors I crave in the fall.
I also love that since the cookies are small, they’re a nice-sized treat for kids — and adults. Built in portion control, FTW!
Recipe Notes:
- Big batch: This recipe makes a ton of cookies. Five dozen to be exact! That said, each cookie is just 2″ and you can fit 20 of them on a half sheet pan as they don’t spread too much. They also only bake for 7-8 minutes so you can churn and burn through the dough in a short amount of time.
- Soften overnight: These cookies are divine warm, but I might like them even more the next day when they’ve softened even more.
- Freezer-Friendly: Feel free to freeze these cookies for a later date. You can warm them on 50% power in the microwave or let them sit at room temperature for 20-30 minutes before devouring!
How to Make This Recipe
Start by mixing up the wet ingredients. Add sugar and softened butter (or vegan butter like Earth Balance) to the bowl of an electric mixer, or glass bowl if using a hand held mixer, then beat until light and creamy. Add pure pumpkin puree, molasses, vanilla, and an egg then mix until smooth.
Note: since these cookies bake in such a short amount of time, it’s important that your butter is very, very soft. If the butter is too cold there won’t be enough time for the cookies to spread.
Next mix up the dry ingredients – that’s gluten-free flour blend WITH binder (I used Bob’s Red Mill 1:1 Gluten-Free Flour Blend), baking soda, salt, plus warming spices including cinnamon, ginger, and cloves. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch.
Chocolate time! Add dark or semi-sweet chocolate chips to the party then mix until just combined.
Last step is to stir together sugar and ground ginger in a small bowl. Scoop the dough by the Tablespoon into the sugar/ginger mixture then roll to coat and place on a silpat or parchment paper-lined baking sheet. Bake for 7-8 minutes then, when you take the baking sheet out of the oven, rap it on the countertop.
That just means, hold the baking sheet a couple inches above the countertop – then drop it on the countertop!
Pumpkin makes cookies soft and fluffy so to get a more gingersnap appearance I like to flatten them out just a touch using this method.
Finally, devour! I must warn you, the saying for potato chips also applies to these cookies – dare you to eat just one! Enjoy!
More Gluten Free Fall Treats
- Gluten Free Pumpkin Cupcakes
- Pumpkin-Spice Chocolate Covered Pretzels
- Gluten Free Pumpkin Bread
- Classic Apple Crisp
- Crustless Pumpkin Pie
- Apple Cinnamon Muffins
- Stovetop Apple Crisp for Two
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Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
Description
Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies are soft, chewy, and packed with fall flavors. Bound to become a new favorite!
Ingredients
- 1/2 cup butter or vegan butter, softened to room temperature
- 1-3/4 cups sugar, divided
- 1/2 cup pure pumpkin puree
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 egg
- 2-1/3 cups gluten-free 1:1 or “cup for cup” baking flour blend
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 4-1/2 teaspoons ground ginger, divided
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup dark chocolate or semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Add butter and 1 cup sugar to the bowl of an electric mixer or large glass bowl if using a handheld mixer. Beat until lightly and fluffy. Add pumpkin puree, molasses, and vanilla then beat until combined. Add egg then mix until just combined.
- In a separate bowl stir together flour, baking soda, cinnamon, 1-1/2 teaspoons ground ginger, ground cloves, and salt. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch. Add dark chocolate morsels then mix until just combined.
- Stir together remaining 3/4 cup sugar and 3 teaspoons ground ginger in a bowl then scoop cookie dough by the Tablespoon into the mixture and roll to coat. Place onto prepared baking sheet then bake for 7-8 minutes (7-1/2 minutes were perfect for mine.) Rap the sheet pan on the counter (aka drop the sheet pan from a couple inches above the countertop onto the countertop) then let cookies cool slightly before transferring to cooling racks to cool completely.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Shoshana Rose 10.26.2018
I recently tried a compost cookie at Milk Bar so I have to say that ranks in my top 5 :-)
Jen 10.26.2018
Good ol’ chocolate chip! GF of course. :)
Rejeana 10.26.2018
My mom’s chocolate chip cookies, gingersnaps, or cream wafers. But only when she makes them. ;) PS. I’ve been loving the Enjoy Life brand too!
amanda 10.26.2018
These look amazing! I love ALL cookies! If I haaad to pick a favorite I would say a monster cookie!
Paula 10.26.2018
I only started using Enjoy Life chips to accommodate the dietary needs of friends; but once I figured out how good they were, I started using them for myself sometimes. These cookies sound like exactly what I want now that the temps are finally dropping where we live!
Kelly 10.26.2018
My favorite is a random “brownie batter” cookie recipe I have no idea where I found (maybe online?) — yum!
Connie 10.26.2018
My favorite cookie is a big soft gingersnap, but I also love any cookie with chocolate in it. The ginger sugar is a genius idea!
Ashley d 10.26.2018
I just started using enjoy life product due to allergy in our house. My favorite cookies are monster cookies, but haven’t found a dairy free m and m alternative!
Becca Everding 10.26.2018
Look for the Unreal brand! I just tried their peanut m and ms which are vegan and they are to DIE for! They have a crispy m and m version that is vegan (the milk chocolate ones are not obviously).
Kathy 10.26.2018
Love this brand, can’t wait to make these cookies this weekend.
Lindsey 10.26.2018
My favorite cookie recipe? Just one?! I think it has to be oatmeal chocolate chip with dried apricots or candied citrus peel, but at Christmas I also love a peppermint mocha crinkle cookie!
Amanda 10.26.2018
My son is also dairy free and loves these chocolate chips!
Kristin 10.26.2018
We love Enjoy Life chocolate at our house!! My favorite cookie recipes are a pumpkin chocolate chip cookie recipe and Alton Brown’s “The Chewy” chocolate chip cookie recipe!!
Andrea 10.26.2018
These look really good! My favorite cookies are monster cookies.
Deborah Hartl 10.26.2018
My favorite cookie is salted caramel pecan.
Rebekah Allen 10.26.2018
So…I am one of those people who does not life pumpkin and chocolate together! Go figure. I finally realized this last fall. So I usually swap dried cranberries or cherries in pumpkin recipes that call for choc chips. I love love love a standard chocolate chip cookie recipe I have, and I perfected it finally using a specific mix of gf flours and earth balance to make it dairy free. I have used enjoy life chocolate chips for over five years since once I had my youngest son I could no longer eat dairy or gluten. Although, last Christmas I made a cranberry almond chocolate chunk cookie that is now a close second in my favorites. Our family loves every recipe we’ve ever tried of yours. Thank you!
Melissa 10.26.2018
I love a classic oatmeal cookie with a vanilla glaze!
Amanda 10.26.2018
My daughter has a dairy allergy so I love the enjoy life brand! Our favorite cookie is good old fashioned chocolate chip!
Kylee 10.26.2018
This time of year, I love a pumpkin chocolate chip cookie!! The rest of the year, give me a big, gooey chocolate chip cookie any day :)
Jennifer Hoscheit 10.26.2018
Cannot wait to try these cookies, a recipe that has pumpkin but not the pumpkin spice, yum! Also dairy free! Thank you!
Becky Raber 10.26.2018
my favorite cookie is a recipe that was in my husband’s family for monster cookies but we switched out alot of ingredients to make gluten and dairy free and very low sugar but still really good!