Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies

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 on a fall baking kit lately and gluten-free Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies are my latest creation. HOLY smokes, y’all!

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 cookie recipes – gingersnap molasses cookies, pumpkin cookies, and chocolate chip cookies – and are just as tasty as they sound.

Each 2-bite cookie 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!

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Recipe Notes

1. 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.
2. Soften overnight: These cookies are divine warm, but I might like them even more the next day when they’ve softened even more.
3. 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 Muffins
• 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

4.5 from 21 votes

by Kristin Porter

Prep: 20 minutes mins

Cook: 8 minutes mins

Total: 28 minutes mins

Servings: 60 cookies

GFGluten FreeDFDairy FreeVMeatless

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Gluten free Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies are soft, chewy, perfectly sweet, and packed with fall flavors.

Equipment

• Half sheet pan

Ingredients

• 1/2 cup butter or vegan butter, softened to room temperature
• 1-3/4 cups sugar, divided
• 1/2 cup pure pumpkin puree, not pumpkin pie filling
• 1/4 cup molasses
• 1 teaspoon vanilla
• 1 egg
• 2-1/3 cups gluten free baking flour blend WITH binder, see notes
• 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 chips, Enjoy Life recommended

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 chips 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 — do not overbake. 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.

Notes

• I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for this recipe. 

Nutrition

Calories: 75kcal, Carbohydrates: 12g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.5g, Trans Fat: 0.1g, Cholesterol: 7mg, Sodium: 73mg, Potassium: 48mg, Fiber: 1g, Sugar: 8g, Vitamin A: 370IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 0.4mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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