Pumpkin Gingersnap Cookies


  • ½ c. canned pumpkin
  • ½ c. soy margarine, room temperature
  • 1 c. sugar
  • ¼ c. molasses
  • 2 Tbsp. cornstarch
  • 1 tsp. vanilla
  • 2 1/3 c. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 ½ tsp. ginger
  • 1 tsp. ground cloves
  • ½ tsp. salt


  • ½ c. sugar
  • 2 tsp. cinnamon


  1. Beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, cornstarch, and vanilla extract, and mix until well combined.
  2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour.
  3. Preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place ½ cup sugar in a small bowl with 2 teaspoons cinnamon. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.
  4. Bake for 8-10 minutes for soft cookies, a couple minutes longer for crispier cookies, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts Lunch or Dinner

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