Soft Pumpkin Gingersnap Cookies

BY : PUBLISHED : November 3rd, 2022 UPDATED: November 4th, 2022

Enjoy two cookies in one with these easy soft pumpkin gingersnap cookies, ready in just 30 minutes. They’re soft, slightly chewy, thick, and perfectly flavored for fall with ginger, cinnamon, cloves, and rich molasses!

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completed Soft Pumpkin Gingersnap Cookies plated on a white plate

Super Soft and Chewy Vegan Pumpkin Gingersnap Cookies

If you’re a fan of pumpkin cookies, gingersnaps, and gingerbread cookies, get ready to meet your latest obsession with these sweet and soft vegan pumpkin ginger cookies with molasses. These soft, chewy, wonderfully spiced vegan pumpkin cookies combine pumpkin puree with generous amounts of ground ginger, cinnamon, and cloves with sticky, rich molasses. You are in for a treat!

Now, you’ll never see us turning down a big batch of pumpkin chocolate chip cookies. However, these pumpkin ginger cookies are perfect for when you want vegan pumpkin cookies enhanced to a whole new level of flavor. The combination of spices makes for intense warmth and slight heat that are perfect for enjoying with a glass of your favorite dairy-free milk or black tea.

It’s not just the fragrant, spicy flavor that’s impressive, but the texture too. The combination of pumpkin puree, molasses, and sugar helps make thick and soft cookies with a slightly chewy middle, crisp edges, and the familiar crinkles and cracks along the sugar-crusted top.

Best of all, these dairy-free pumpkin cookies are very simple to prepare and require just a dozen simple ingredients, a couple of bowls, and are simple enough that the whole family can get involved.

If you can bring yourself to share, these fall cookies are also a great addition to fall potlucks, parties, and the holidays (even Christmas), alongside other delicious flavor mashups like chocolate pumpkin pie!

several pumpkin molasses cookies with pumpkin in the background against a white surface

The Ingredients

This easy vegan pumpkin gingersnap cookies recipe relies on just 10 inexpensive, simple pantry staples for a budget-friendly fall treat.

ingredients measured out for Soft Pumpkin Gingersnap Cookies against a white surface
  • Pumpkin: Use plain pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree will also work if you drain it to the same consistency first.
  • Oil: Use a neutral oil like canola oil. Vegan butter like Miyoko’s/Earth Balance should also work.
  • Molasses: This gives the vegan pumpkin ginger cookies a soft, chewy texture and gingerbread flavor. Use any molasses except blackstrap molasses.
  • Sugar: You’ll need a combination of regular white sugar (or light brown sugar— unrefined coconut sugar should also work, but the flavor will differ) for the cookie dough and a coarse granulated sugar like turbinado sugar to sprinkle over the cookies.
  • Vanilla extract: Use pure, natural vanilla for the best flavor.
  • Flour: Regular all-purpose flour.

For vegan, gluten-free pumpkin ginger cookies: We recommend using an all-purpose gluten-free flour blend like King Arthur’s or Bob’s Red Mill.

  • Baking soda: To provide lift and keep these thick and soft pumpkin cookies from being stodgy/dense.
  • Flax meal: Will work with the liquids to become an egg-replacing ‘binder’ in these eggless pumpkin cookies.
  • Spices: The spices used in these pumpkin gingersnap cookies aren’t a complete gingerbread spice mix. But more so than pumpkin spice, with a combination of:
    • Ground ginger
    • Cinnamon
    • Ground cloves
    • Sea salt (don’t use table salt as the ratios will be way off)

If you want even more of a classic pumpkin gingerbread cookie taste, add 1 teaspoon of Allspice to the spice blend and a small pinch of nutmeg and black pepper. Alternatively, substitute the individual spices (minus the salt) for 2 teaspoons of gingerbread spice.

How to Make Soft Pumpkin Gingersnap Cookies?

These pumpkin molasses cookies are so wonderfully soft, chewy, and surprisingly simple to prepare!

  • 1) First, preheat the oven to 350F/175C and lightly oil or line a large baking sheet with parchment paper or a silicone mat.
  • 2) Meanwhile, in a medium bowl, combine the flour, baking soda, and all the spices. Whisk well and set aside.
process shot of dry ingredients added to a gladd bowl
  • 3) Whisk together the sugar, pumpkin, oil, molasses, flax meal, and vanilla in a second medium bowl. Mix until smooth and uniform.
  • 4) Combine the two mixtures and stir until just combined into a tacky dough.

Be careful not to over-mix the batter as it will overwork the gluten and the cookies will turn out dense.

  • 5) Divide the cookie dough into heaped tablespoon portions, roll them into balls, and transfer them to the prepared cookie sheet leaving 2 inches between each cookie.
process shot of forming ball of dough in palm of hand

The dough is tacky, so it can help to wet your hands with water or a little oil when rolling the dough.

  • 6) Sprinkle the cookies with the turbinado sugar (or roll the dough in the sugar), then bake them for between 12-14 minutes until they are set but still soft.
  • 7) Finally, remove the vegan pumpkin ginger cookies from the oven, let them cool for 5-6 minutes on the baking tray, then transfer them to a cooling rack to finish cooling. Enjoy!

FAQs

Is pumpkin spice the same as gingerbread spice?

Not exactly. While the two use almost entirely the same ingredients, the ratio of them differentiates the two. For example, pumpkin spice is primarily cinnamon-based. In comparison, gingerbread spice obviously contains more ginger—usually containing a balance of ginger and cinnamon (and often allspice).

These vegan molasses cookies use a spice mixture that lies between both; heavy on the ginger, yet not as spicy and aromatic as gingerbread spice.

Can I reduce the oil in the cookies?

You may be able to replace a small amount of the oil with unsweetened applesauce. However, we don’t recommend replacing it all, as the texture of the pumpkin molasses cookies will change.

Can I prepare the dough in advance?

You can refrigerate the pumpkin gingersnap cookie dough for up to 2 days before baking the cookies. If anything, this gives the ingredients more time to meld for even better tasting cookies.

Could I add frosting to the cookies?

Absolutely. Our favorite option is making a simple vegan cream cheese frosting with plant-basedcream cheese, powdered sugar, and a little vanilla. Alternatively, make a simple glaze using dairy-free milk (about 1 tbsp) instead of vegan cream cheese.

Top Recipe Tips and Notes

  • Measure the flour correctly: Fluff it up in its back, then spoon it into the measuring cup, using the back of a knife to level it.
  • The dough is sticky: Don’t be concerned if it seems too sticky for cookie dough. That’s just the molasses at play- it’s perfectly normal. To help roll the cookie dough, wet your hands first with water (or oil).
  • If it’s still too hard to work with: Chill the dough in the fridge for a short while before rolling it into balls.
  • Don’t flatten the cookies: As they bake, they spread just enough to form the perfect thick, rounded vegan pumpkin gingersnap cookies.
  • Don’t overbake the cookies: They should still be soft when you remove them from the oven. The residual heat will further cook them, and then they set as they cool for the perfect soft and chewy consistency.
  • Don’t sub the molasses: It really helps to ‘make’ the flavor of this vegan pumpkin cookie recipe, and they won’t be the same with a substitute.
completed Soft Pumpkin Gingersnap Cookies plated on a white plate with cookies in the background

Photos by Alfonso Revilla

completed Soft Pumpkin Gingersnap Cookies plated on a white plate
completed Soft Pumpkin Gingersnap Cookies plated on a white plate with cookies in the background

Soft Pumpkin Gingersnap Cookies

Honor
Enjoy two cookies in one with these easy soft pumpkin gingersnap cookies, ready in just 30 minutes. They’re soft, slightly chewy, thick, and perfectly flavored for fall with ginger, cinnamon, cloves, and rich molasses!
4.97 from 57 votes
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 109 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 2 ⅓ cups of all-purpose flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ground ginger
  • 1 teaspoon of sea salt
  • ¼ teaspoon of ground cloves
  • 1 cup of sugar
  • ½ cup of pumpkin
  • ½ cup of canola oil
  • ¼ cup of molasses
  • 1 tablespoon of flax meal
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of turbinado sugar (or other coarse sugar) (optional)

Instructions
 

  • Preheat the oven to 350 degrees F (176 degrees C). Lightly oil a large baking sheet.
  • In a medium bowl, combine flour, baking soda, cinnamon, ginger, salt, and cloves. Mix well. Set aside.
  • In a second medium bowl, whisk together sugar, pumpkin, oil, molasses, flax meal, and vanilla until smooth and uniform.
  • Add dry ingredients to wet and stir until just combined.
  • Dough will probably be a bit sticky. If so, wet your hands with water to prevent sticking and roll heaping tablespoons of dough into balls. Place on a baking sheet, leaving a couple inches of space between each. Sprinkle with turbinado sugar.
  • Bake for 12-14 minutes or until cookies are set but not hard.
  • Remove from the oven. Allow to cool on the baking sheet for 5 or 6 minutes before transferring to a cooling rack.

Notes

  • Measure the flour correctly: Fluff it up in its back, then spoon it into the measuring cup, using the back of a knife to level it.
  • The dough is sticky: Don’t be concerned if it seems too sticky for cookie dough. That’s just the molasses at play- it’s perfectly normal. To help roll the cookie dough, wet your hands first with water (or oil).
  • If it’s still too hard to work with: Chill the dough in the fridge for a short while before rolling it into balls.

Nutrition

Calories: 109kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 152mgPotassium: 64mgFiber: 0.5gSugar: 10gVitamin A: 636IUVitamin C: 0.2mgCalcium: 10mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Honor

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

View all posts by Honor

Reader Interactions

Comments

  1. Janaye says

    5 stars
    These cookies look amazing

  2. Beatriz says

    5 stars
    Perfect cookies to bake during the holidays and the best friend to a delicious cup of tea 🙂

  3. Gina H. says

    5 stars
    Pumpkin and molasses go so well together! These spiced cookies are wonderful!

  4. Shelby says

    5 stars
    These come out so delicious and with just the right texture!

  5. Rachel says

    5 stars
    Love how soft and chewy these cookies are! I have a feeling I'll be making these often!

    • Andrea White says

      You and me both! They're a goodie!

  6. Erin says

    5 stars
    Love the texture and the combo of molasses and spices!

    • Andrea White says

      Same! So sweet and packed with delicious spice - all in one bite!

  7. Andrea White says

    5 stars
    love how soft these cookies turn out! so good!

  8. Coby says

    5 stars
    I made these last week for my family and they were a hit! They are so, so soft! My kids said I should definitely make them again!

    • Andrea White says

      That's so awesome to hear! They're a crowd pleaser for sure!

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