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.
Jorie 10.26.2018
Can’t wait to try these! I love chocolate chip cookies with a little sea salt sprinkled on top!
Brandi M. 10.26.2018
My favorite cookie recipe is the classic chocolate chip cookie. Nothing beats a straight out of the oven chocolate chip cookie with a glass of milk.
Lacey Jones 10.26.2018
I made the Brown Butter Oatmeal Chocolate Chip Cookies last month HOLY YUM!! These look awesome :)
Mary Warren 10.26.2018
These look great!
Julie 10.26.2018
There is nothing better than a warm chocolate chip cookie right out of the oven?
Julie A Bergeon 10.26.2018
These cookies look awesome.
Athena R 10.26.2018
These cookies look amazing. I love a good chocolate chip or peanut butter cookie.
Lorie 10.26.2018
Can’t wait to try these cookies. My friend shared with me the cookie with a boxed cake mix recipe; for making cinnamon roll cookies. They are a fav!!!
Becca Everding 10.26.2018
I recently have had to cut out dairy and I’ve been loving these chocolate chips! I also really like the mini ones :)
Shelley 10.26.2018
My favorite cookies are gingersnaps! what a fun twist on those!
Jill 10.26.2018
I absolutely loved your last recipe with Enjoy Life and have already made it twice. Can’t wait to try this one!
Hilary 10.26.2018
I’m a purist and my favorite is a good homemade chocolate chip cookie!
Cari 10.26.2018
These cookies look amazing!!
Beth E. 10.26.2018
My favorite cookie recipe is simple chocolate chip cookies! Nothing beats them! But my second favorite is to add pumpkin for pumpkin chocolate chip cookies.
Beth 10.26.2018
I have a few favorite cookies—sugar cookies, pumpkin with maple cream cheese frosting, and classic chocolate chip!
Ashley Noel 10.26.2018
My fave cookies are lemon!! There’s any easy recipe with cool whip that is so good.
Valerie 10.26.2018
yum, I want one of these right now!
Courtney 10.26.2018
My favorite cookie is the classic Chocolate Chip cookie, just out of the oven, of course!
Elizabeth 10.26.2018
Yum! My ginger snap loving husband will devour these!
Kathy E. 10.26.2018
Basically, any cookie with chocolate in it has me devouring a few! I do have a favorite chocolate chip cookie recipe that family and friends always ask for and it is so yummy…with a secret ingredient!