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.
Tim 10.26.2018
My favorite are oatmeal scotchies, but that has more to do with the butterscotch chips than the oatmeal!!
Leah M 10.26.2018
Also, my fave cookies are cardamom sugar cookies!
Katie 10.26.2018
Pumpkin and chocolate are such a good combo!
Leah M 10.26.2018
Oh my gosh, just looking at these beauties screams FALL. Making these. I’m sure I’m not able to just eat 1…unless of course you mean just 1 pan ?
Eve Pautsch 10.26.2018
Sounds like a bunch of goodness all mushed together.
MH 10.26.2018
My favorites are sugar and spice cookies, an old recipe of my mom’s that uses shortening.
Melissa W. 10.26.2018
I love black and white cookies. Thanks for the giveaway!
Sarah 10.26.2018
My favorite cookies are my mom’s oatmeal chocolate chip cookies.
Kaelin 10.26.2018
Thanks for the yummy recipe! Anything pumpkin + chocolate chip is my favorite!!
Kaelin 10.26.2018
I love that these have pumpkin in the mix!!
kate 10.26.2018
Fave is probably good ol’ chocolate chip… BUT! Our Farmer’s Market has a great dairy/gluten free Trail Mix Cookie. And we make Monster Cookies during the holidays so they’re special, too. Did you say just one? ;)
Sarah 10.26.2018
Molasses Cookies!
Jen 10.26.2018
I love cookies so dearly -it’s hard to pick a favorite! A hobby of mine is trying new chocolate chip cookie recipes….I think I’ve tried dozens of recipes over the years! So I think I’d have to say they’re my favorite. This recipe looks amazing; I have family members with Celiac so I love trying your recipes and bringing them to family gatherings
Side note: 3 tsp is 1 TBSP so some people may find that a little more streamlined for measuring the ginger ?
Aimee 10.26.2018
These look AMAZING. Making these this weekend for school treats next week…. I’m doubtful they’re making it to the school.
Kate 10.26.2018
I love a classic chocolate chip cookie!
EJ 10.26.2018
Hi!So if i didnt need to make these gluten free, I would simply use 2 1/3 cup all purpose flour? Thank you!
Kristin 10.30.2018
I believe that would work for this recipe!
Hayley 10.26.2018
I can’t wait to try these!! Yum Yum!!!!
Michelle Parker 10.26.2018
Your recent brown butter chocolate chip cookies are now a go to in our home!!
Kristin 10.30.2018
Ahhh, that makes my heart happy!
Kelsey 10.26.2018
I love a monster cookie!
Lyn Mackay 10.26.2018
Chocolate chip cookies are my favorite and I love to experiment with different recipes.