These super soft Pumpkin Gingerbread Cookies are made from scratch, full of spices and coated with a creamy 2-ingredient frosting. Bake up a batch for the perfect fall treat!
Yes, yes. I’m a little late to the pumpkin game this year, but the fall weather has definitely been taking its sweet time, too! We’re still rocking tees and shorts, and enjoying the summer-like temps in Texas. Well, SOME of us are enjoying. Others not so much.
I’m a fall baby at heart. I love crunching wet leaves under my boots, snuggling up to a cup of hot cider, kicking back by a crackling fire. Plus, my birthday was two weeks ago. In a nutshell, there’s nothing I don’t love about this season! Except its late appearance here in the Southwest.
So, what’s a girl to do besides be patient and try to recreate a little autumnal joy at home? Enter these indulgent, irresistble Pumpkin Gingerbread Cookies!
Instead of pouting, I’m getting in the pumpkin spirit, y’all. These super soft pumpkin cookies are just what my fall cravings have been calling for. Made from scratch and full of aromatic spices, each cookie is such a treat. Ingredients like pumpkin pie filling, molasses, cinnamon and ginger make these cookies a heavenly hybrid between pumpkin pie and gingerbread. All in a perfect little palm-sized portion!
These cookies are sweet and spicy, and have a cake-like texture you’ll love. Every batch yields about 30 cookies, so share away with friends and family. (And be prepared to receive rave reviews – like I did – from all.)
I hope you enjoy these Frosted Pumpkin Gingerbread Cookies, and let me know how yours turned out if you try them!
One-Bowl Frosted Pumpkin Gingerbread Cookies
For Pumpkin Gingerbread Cookies:
- 1/2 cup 1 stick unsalted butter, melted
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin pie filling, not pumpkin puree
- 1 Tablespoon + 1 teaspoon molasses
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon each: ground nutmeg, ginger, allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
For Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- 1/2 cup powdered sugar
For Pumpkin Gingerbread Cookies:
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- Combine melted butter, egg and sugars in a large bowl or bowl of your stand mixer fitted with the paddle attachment. Mix vigorously for about 1 minute. Add pumpkin pie filling, molasses, cinnamon, nutmeg, ginger, allspice, baking soda and salt. Mix for another minute to combine.
- Using a sturdy spatula or wooden spoon, fold flour into wet mixture. Using a small ice cream scoop, drop dough onto prepared baking sheets. Bake for 10 minutes, or until tops of cookies spring back lightly when touched.
- Once cookies are completely cooled, combine softened cream cheese and powdered sugar in a large bowl. Beat well to combine until smooth. If desired, add a little milk or cream to thin frosting. Frost cookies.
These look toooo darn good Georgia! Soft gingerbread cookies WITH frosting? Amen!
Autumn has been taking its sweet time here in Glasgow as well, but have kicked in now, sadly accompanied with a ridiculous amount of rain. But all we can do is create some Fall goodness indoors if anything ^ ^
Happy Monday! x
Pumpkin and gingerbread cookies are wonderful but add the frosting and I’m a happy woman.
I love the combination of pumpkin and gingerbread flavors! :)
You had me at ‘one bowl’!
Definitely going to try these! The print button isn’t working though :(
All fixed now! You should be able to print.
these look phenomenal!
I’ll take a dozen please!
I’ve been going crazy for the pumpkin recipes too! One bowl cookie recipes are the best. These look great and perfect for cozy fall weather!
I thought that I hated gingerbread cookies until I ACTUALLY tried them last year, and now, I’m hooked!!! Yum!
These little cookies sound just perfect!
These look so soft, like pillows!!! Yummy
those look amazing and the perfect treat to go along with my fall latte! Love how soft and chewy they look
Perfect autumn cookies! My pumpkin/ginger loving children would love these babies!
Two thumbs up for this recipe – the first I’ve made from your site but definitely not my last. I had leftover Pumpkin Speculaas Buttercream Frosting so I made your cookies and turned them into sandwich cookies. DELICIOUS!!! I wish I could post a photo to share with you. Thank you!!!