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.
Laura Walsh 10.26.2018
my favorite cookie are those peanut butter cookies with the hershey kiss or chocolate star in the middle !
Jordan Javech 10.26.2018
These cookies look absolutely amazing! My favorite cookie recipe is probably a tie between classic ginger molasses cookies and Maria’s whole wheat oatmeal chocolate chip cookies at Two Peas & Their Pod. They’re to die for!
Kelly Payton 10.26.2018
I madly love Ginger Snaps!
Rust 10.26.2018
My favorite cookie is walnut chocolate chip.
Jordan Pirtle 10.26.2018
YUM! Adding these to my weekend list. I make a sweet treat EVERY Sunday for my husband to take to his shop for the crew and his customer/contractor base. Been doing this for nearly a year now. The year supply of chocolate would be INCREDIBLE! You can imagine the amounts of dollars are spent on those gooey treats that they all love and appreciate. Keep the great recipes coming, Kristin!
Maureen 10.26.2018
A year supply of Enjoy Life Chocolate!! We love Enjoy Life at our house, I may sneak a few chocolate chips into my oatmeal every morning…basically like eating a giant oatmeal chocolate chip cookie! Thank you for the great recipe!
Angie 10.26.2018
I am going to make these this weekend! My favorite cookie(s) are molasses cookies and chocolate chip cookies!
Alessandra 10.26.2018
These look amazing!!! My favorite cookies are white chocolate and macadamia nut but I am really not too picky when it comes to cookies!
Maureen 10.26.2018
The cookie recipe that we like is from a B & B in the Napa Valley. I happened to find it when looking for cookie recipes on the internet one time. It is called FootHill House Sweet Dreams cookies. Very tasty.
Edie Hering 10.26.2018
Salted Spicy Double Chocolate Chili Cookies (https://localmilkblog.com/2013/03/salted-spicy-double-chocolate-chili-cookies.html)…They are divine!
Denise Sexton 10.26.2018
your cookies look delish. I have never tried this brand of chocolate chips so I’d love to win so I could bake chocolate chip cookies, they are my fav! :)
Amy S 10.26.2018
I make a cranberry orange white chocolate chip cookie that’s amazing!
Robin 10.26.2018
double chocolate oatmeal cookies
Darci 10.26.2018
My very favorite cookie is Oatmeal Chocolate Chip, but unfortunately being Celiac I cannot tolerate oats (even GF oats). So, a gooey chocolate chip cookie is my favorite to bake AND eat! I’ve been using Enjoy Life chocolate chips for years. I love the company’s standards and they taste great. They have two cookbooks that I also own, and love the fact that they’re committed to being so allergy friendly to multiple allergies.
Alex 10.26.2018
Pumpkin and chocolate is one of my favorite flavor combinations.
Amanda 10.26.2018
I make a key lime cheesecake that might be my favorite. I think the original recipe is from epicurious. So fresh and it makes my husband so happy!
Carla J Fessler 10.26.2018
First of all, these look delicious! I’m not a person with a big sweet tooth so these look fabulous! My favorite cookie is a good Snickerdoodle! Just the right amount of sweet!
Mandy Peine 10.26.2018
These look awesome! I will always have a soft spot for Monster cookies…
Elizabeth 10.26.2018
I love the magic peanut butter cookie reciepe with just peanut butter, eggs, and sugar.
Jen Cole 10.26.2018
My all time favorites are chocolate chip and gingersnap!