Chewy Pumpkin Cookies with Candied Ginger
These Chewy Pumpkin Cookies with Candied Ginger are soft, dense, and packed with warm fall spices. Blotted pumpkin puree keeps them chewy instead of cakey, while candied ginger and a fragrant orange-ginger sugar coating add layers of cozy seasonal flavor.
Servings: 24 cookies
Calories: 132kcal
Cost: 5
Equipment
- mixing bowls
- electric mixer
- measuring cups and spoons
- paper towels
- Cookie scoop
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup candied ginger chopped
- 1/4 cup granulated sugar for coating
- 1 tsp orange zest
- 1/4 tsp ground ginger
Instructions
- Press the pumpkin puree between layers of paper towels to remove excess moisture. Set aside.
- Cream the softened butter and brown sugar together until light and fluffy.
- Beat in the blotted pumpkin puree, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chopped candied ginger.
- In a small bowl, combine the granulated sugar, orange zest, and ground ginger.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into balls and roll each one in the orange-ginger sugar mixture.
- Place the dough balls on the prepared baking sheets, leaving space between each cookie.
- Bake for 11–13 minutes until the edges are set and the centers remain slightly soft.
- Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
Blotting the pumpkin puree is essential for achieving a chewy texture. Do not overmix once the flour is added. Candied ginger may be omitted for a milder cookie, and plain cinnamon sugar can replace the orange-ginger coating. Store in an airtight container for up to 5 days or freeze for up to 2 months.