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.
Ashlee 10.27.2018
I am a cookie girl through and through. I love me a classic chocolate chip. Can’t wait to try this version!!
Erin B. 10.27.2018
My friend makes the BEST monster cookies for any get together, they are amazing!!
Elena Ward 10.27.2018
What a delicious cookie recipe! I have loved Enjoy Life products for a few years now and it would be hard to switch to anything else in baked goods! What an awesome giveaway?
I can’t wait to explore more of your fall recipes?
Rachel 10.27.2018
You know, as I was thinking about my favorite cookie recipe, I realized it’s also a soft batch one! It’s a soft brownie cookie recipe from Martha Stewart. I’ll have to give this one a try because of I love pumpkin this time of year.
Laura 10.27.2018
These look amazing! Can’t wait to make them.
Heather Bratton 10.27.2018
Yum! Making these today!!!
Katelyn Ragland 10.27.2018
Soft gingersnaps are underrated, I’m so glad to see a post here!
Becky 10.27.2018
I’ve made something similar but without chocolate chips. Duh–what an amazing addition. I am a sucker for homemade cookies!
Nichole 10.27.2018
Our all time favorite cookie is snickerdoodle!
Michelle 10.27.2018
Snickerdoodles all the way!
Trisha 10.27.2018
Well, I’m just gonna go make these right now. At 7:30am…
Kristen 10.27.2018
I love ALL cookies but I am obsessed with vegan chocolate chip cookies lately using THESE chips so I would LOVE to win this!
Allison Salter 10.27.2018
Would the flour be the same quantity if making a non GF version with all purpose flour?
Sarah 10.27.2018
I really love cookies! My all time favorite would have to be Milk Bar’s cornflake marshmallow cookie- so yummy and fun to make at home.
Abby 10.27.2018
So excited to try these! My favorite cookie is a chocolate chip cookie recipe with pudding that my step-mom makes.
Emily 10.27.2018
Sounds delicious!
Ashley Gaynor 10.27.2018
I make about 4 dozen pumpkin chocolate chip cookies this time of year for my younger brothers! Can’t wait to try these!!
Allison 10.27.2018
I love enjoy life products! These look melt in your mouth delicious!
Regina 10.27.2018
I really like soft gingerbread cookies so I’m looking forward to trying this one out. I have also never tried combining pumpkin and chocolate. I’m not sure if I have a favorite cookie I generally like them all. I want to say coconut macaroons but I’m not sure if that counts as a cookie or a candy.
Leela 10.27.2018
I love big, soft sugar cookies.