These Super Soft Ginger & Pumpkin Cookies are a buttery and spiced autumn treat that pairs perfectly with an afternoon cup of tea or coffee on a cool fall day. The dough is all stirred together in one large bowl, and there’s no mixer required, making them extremely easy to prepare! They make the kitchen smell absolutely heavenly.
These cookies are delicate and soft with a predominantly ginger flavor. The pumpkin works as a subtle background taste along with the maple syrup, coconut sugar, and warm spices. The simple ginger-maple glaze on top carries a ton of mandatory flavor for these cookies, so don’t skip it!
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This Super Soft Ginger & Pumpkin Cookies recipe was originally created in collaboration with Wildly Organic for Instagram. Visit my page to check out the post, and feel free to use my discount code “RACHEL10” at checkout on their website!
RECIPE NOTES:
Chilling The Dough: For these cookies, chilling the dough is an absolute must! The dough is very soft without this step. When making cookies with a higher butter content, chilling the dough will help to control the spreading. Chill the dough for 1 Hour and 15 Minutes, as well as between batches!
Cookie Size, Bake Time, & Texture: This recipe makes 20 medium-large cookies. I have found that 11 minutes is the sweet spot for baking. Any less time will yield a cookie that is too doughy, and any extra time will yield a cookie that is more cake-like in texture. (If you decide you’d like to make the cookies smaller or larger, be sure to adjust the baking time accordingly.)
Batches: The size of your baking sheets will determine how many batches of cookies go into the oven overall. (Try approx. 6 cookies per baking sheet to start/allow plenty of space.) I personally like to do 1 sheet at a time, both so that I can use the middle rack of the oven, and also to have more flexibility to adjust subsequent batches if needed. If you prefer to bake 2 sheets at a time, do whatever you find to be the most convenient!
Storage: These cookies can be stored airtight at room temperature. Feel free to store them in the freezer as well if needed!
INGREDIENT NOTES:
COOKIE BASE
Salted Butter: Salted butter makes these cookies super soft and rich, and gives them excellent flavor!
Coconut Sugar: The combination of the coconut sugar and the butter and spices provides a unique molasses-like flavor and dark-colored dough. The taste is comparable to brown sugar, but because it’s more dry, it works well with the wet ingredients like butter, maple syrup, and pumpkin!
Dark Maple Syrup: I love using dark maple syrup for the flavor.
Egg Yolk: Be sure to let it come to room temperature before baking!
Vanilla Extract: Vanilla enhances the flavor of all the autumn ingredients.
Pumpkin Purée: Make sure you’re using a plain, 1-ingredient, pumpkin purée! (The cans can be easy to confuse with pumpkin pie mix!)
Baking Soda & Baking Powder: The baking soda and baking powder will help the cookies rise.
Ground Saigon Cinnamon, Ginger, & Cloves: The spices, along with the pumpkin, give these cookies their autumn flavor! (I strongly recommend the use of Saigon cinnamon.)
All-Purpose Flour: All-purpose flour is the best neutral flour to use for these cookies. I personally love using an unbleached variety! (Measuring Tip: I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)
Salt: Like in most baked goods, a small amount of salt is needed to help the dough properly develop as well as add flavor. (I use sea salt, ground fine/medium)
SUGAR COATING
Cane Sugar: I love using this type of granulated sugar to roll the balls of cookie dough in!
GLAZE
Powdered Sugar: The powdered sugar provides the main sweetness for the glaze.
Dark Maple Syrup: Just like in the cookie dough, I love using dark maple syrup for the flavor!
Ground Ginger: The ginger is the star ingredient of this glaze! It carries so much of the flavor for the cookie experience overall!
Tiny Pinch Of Salt: When I say tiny, I mean the tiniest of pinches…Barely there!
Kitchen Equipment:
- Bowls (1 Large + 2 Small)
- Plastic Wrap, or equivalent
- Baking Sheets
Servings: 20 Medium-Large Cookies
Ingredients:
COOKIE BASE
- 1 Cup + 2 Tablespoons Salted Butter, melted and cooled
- 1 1/2 Cups Coconut Sugar
- 3 Tablespoons Dark Maple Syrup, room temperature
- 1 Egg Yolk, room temperature
- 1 1/2 Teaspoons Vanilla Extract
- 1/3 Cup Pumpkin Purée
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 1/2 Teaspoons Ground Saigon Cinnamon
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Cloves
- 2 1/4 Cups All-Purpose Flour
- 1 Teaspoon Salt (I use sea salt, ground fine/medium)
SUGAR COATING
- 4-5 Tablespoons Cane Sugar, or until all dough balls are covered
GLAZE
- 1/2 Cup Powdered Sugar
- 2 Tablespoons Dark Maple Syrup
- 1/4 Teaspoon Ground Ginger
- Tiny Pinch Of Salt
Directions:
MAKE & CHILL THE DOUGH
In a large bowl, melt the butter in the microwave and let it cool slightly (about 20 minutes, stirring occasionally)
Stir the coconut sugar and maple syrup into the butter
Next, stir in the egg yolk, vanilla, and pumpkin
Stir in the baking soda, baking powder, and spices
Stir in the flour and salt (gently but thoroughly to make sure all the flour has been incorporated)
The dough will be soft – Cover and refrigerate for 1 hour and 15 minutes
ROLL IN SUGAR & BAKE
Preheat the oven to 350º
Line the baking sheets with parchment paper
Add the 4-5 tbsp of cane sugar to a small bowl
For Each Batch: Roll the dough into balls (approx. 1.5 – 2 inches), roll them evenly in the sugar, and place them on a prepared baking sheet with plenty of room between them*, refrigerating the remaining dough between batches
*Try about 6 cookies per sheet to start
Bake for 11 minutes on the middle rack of the oven (They’ll have puffed up slightly, and look soft, but not under-baked.)
Let the cookies fully cool on the baking sheet before removing ~ Set each baking sheet aside and begin working on the next batch ~ Repeat until all the dough has been used up
MAKE THE GLAZE
Once the cookies have fully cooled:
Place the powdered sugar in a small bowl
Add in the maple syrup and ginger, and vigorously stir together until smooth
Stir in the pinch of salt
Drizzle the glaze evenly over the cooled cookies
Let the glaze solidify
Enjoy!
[Store cookies airtight at room temperature.]