Spiced Pumpkin Molasses Cookies with Crystallized Ginger

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Soft and chewy pumpkin molasses cookies infused with warm spices and studded with sweet crystallized ginger pieces, perfect for fall gatherings. This American-inspired recipe, ready in about 34 minutes, layers all-purpose flour, baking soda, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 130 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup, softened unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup pumpkin puree
• 1/4 cup molasses
• 1 tsp vanilla extract
• 1/2 cup, chopped crystallized ginger
• 1/4 cup, for rolling turbinado sugar

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cloves, and 1/2 tsp salt until well combined.
3. Step 3: In a large bowl, beat 3/4 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Add 1 large egg, 1/2 cup pumpkin puree, 1/4 cup molasses, and 1 tsp vanilla extract to the butter mixture, beating until fully incorporated.
5. Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
6. Step 6: Fold 1/2 cup chopped crystallized ginger gently into the dough.
7. Step 7: Shape the dough into 1 1/2-inch balls, roll each ball in 1/4 cup turbinado sugar, and place 2 inches apart on the prepared baking sheets.
8. Step 8: Bake for 12-14 minutes until the edges are set and the centers look slightly underbaked for chewiness.
9. Step 9: Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.