Festive Gingersnap Pumpkin Cookies with Marshmallow Dollop (Recipe)

These gingersnap pumpkin cookies feature a delicious marshmallow dollop in the center. It isn’t difficult to flatten the mini marshs, and they bake so nicely on top of these cookies. Perfect with a nice cup of coffee, a warm blanket, and a good book. Or leaving out for Santa Claus. They also feature a wee bit of pumpkin spice to spice up your holiday season. The recipe for these cookies is surprisingly simple, requiring only basic baking ingredients along pumpkin puree and pumpkin spice.

Why I Love This Festive Gingersnap Pumpkin Cookies with Marshmallow Dollop Recipe

These cookies are a little bit different, with a dollop of a miniature marshmallow in the center. Made with delicious pumpkin spice and pumpkin puree, they make #PumpkinSpiceSeason last until Santa Claus comes down that chimney. You can also omit the marsh if you don’t like it. :)

Guys, they make your whole house smell divine. And when I say divine, I mean divine. Like burning a #PSL candle without all the yucky perfumey that goes along with it.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Large bowl
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Spatula
• Wire rack

Tips and Tricks for the Perfect Gingersnap Pumpkin Cookie

• Chill the Dough: The Secret to Perfect Texture
  Chilling the dough is a critical step. It solidifies the fat in the cookies, which means they spread less during baking, maintaining a thicker, more desirable texture. Ideally, chill the dough for at least an hour, though overnight is even better. This chilling process also allows the flavors to meld together more harmoniously, resulting in a richer taste.
• Parchment Paper: The Baker’s Best Friend
  Lining your baking tray with parchment paper is a game-changer. It not only prevents the cookies from sticking but also ensures a more even heat distribution during baking. This means your cookies will have a consistent texture and color. Plus, it makes cleanup a breeze – no more scrubbing burnt dough off your trays!
• Spices: The Flavor Foundation
  Do not hold back on the spices – they are the soul of gingersnap pumpkin cookies. The right amount of ginger, cinnamon, and nutmeg can transform your cookies from good to unforgettable. These spices should be fresh for the best flavor. If you’ve had your spices for over a year, consider replacing them.
• Pumpkin Pie Spice: An Extra Layer of Flavor
  In addition to the individual spices, adding a bit of pumpkin pie spice alongside the pumpkin puree can elevate the flavor profile. Pumpkin pie spice typically contains a blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice, offering a convenient way to add complexity and depth to your cookies.
• Embracing Imperfection: The Beauty of Homemade
  Remember, homemade cookies aren’t meant to look like they rolled off a factory line. Each cookie’s unique shape and size add to its charm. Don’t stress if they’re not all uniform – this homemade, rustic appeal is part of what makes baking your own cookies so special.
• Room Temperature Ingredients: A Key to Consistency
  Ensure your butter and eggs are at room temperature before you start mixing. Room temperature ingredients blend more easily and evenly, resulting in a smoother dough and, consequently, a more uniform cookie.
• Don’t Overmix the Dough: The Balance of Texture
  Overmixing the dough can lead to tough cookies. Mix just until the ingredients are combined. This will keep the cookies tender and prevent them from becoming too dense.

Pairing Suggestions: Companions for Your Cookies

• Chai Latte: A Spiced Embrace
  A steaming cup of chai latte is an excellent companion for these cookies. The aromatic blend of cardamom, cinnamon, ginger, and black tea in chai mirrors the spices in the cookies, creating a harmonious interplay of flavors. 
• Bourbon Milk Punch: A Sweet Whispers of the South
  Try pairing your gingersnap pumpkin cookies with bourbon milk punch. This Southern classic, with its smooth bourbon base, sweetened milk, and a hint of vanilla and nutmeg, complements the rich pumpkin and molasses notes in the cookies. The bourbon’s warmth and the milk’s creaminess elevate the cookie’s spice profile, creating a luxurious and comforting dessert experience.
• Classic Espresso: A Bold Contrast
  If you prefer a more robust pairing, a classic espresso is an excellent choice. The intense, concentrated coffee flavor cuts through the sweetness and spice of the cookies, balancing their richness with its acidity and bitterness.
• Apple Cider: A Toast to Autumn
  For a non-alcoholic option, warm apple cider is a fantastic match. The natural sweetness and tartness of the cider blend beautifully with the spices in the cookies. If you want to make it adult, spike with rum!
• Creamy Eggnog: A Festive Pairing
  You can also pair these cookies with a glass of creamy eggnog. The rich, custard-like flavors of eggnog, with hints of nutmeg and vanilla, create a delightful symphony with the gingersnap pumpkin cookies.

Storage and Freshness Tips: Keeping the Snap in Gingersnap

To keep your gingersnap pumpkin cookies as fresh as the day they were baked, store them in an airtight container with a slice of bread – the cookies will absorb the bread’s moisture, keeping them chewy and delicious.

If you prefer a crispier cookie, forgo the bread and let the air work its magic.

FAQs

1. Can I Make the Dough Ahead of Time?
   Yes, you can certainly prepare the gingersnap pumpkin cookie dough in advance. In fact, chilling the dough overnight in the refrigerator not only saves time but also enhances the flavors, as the spices have more time to meld together. This makes the dough easier to handle and helps prevent the cookies from spreading too much while baking.
2. What’s the Best Way to Measure Flour?
   To ensure accuracy when measuring flour, use the fluff, spoon, and level method. First, fluff up the flour in its container to aerate it. Then, gently spoon the flour into your measuring cup without packing it down. Finally, level off the excess flour with the flat edge of a knife. This method prevents the flour from being overly compacted, which can lead to using too much and result in dense cookies.
3. How Do I Make These Gluten-Free?
   To create a gluten-free version of these gingersnap pumpkin cookies, simply substitute the regular all-purpose flour with a gluten-free all-purpose flour blend. Look for a blend that states it’s a 1:1 or cup-for-cup replacement. These blends are designed to mimic the texture and properties of regular flour.
4. Can I Freeze These Cookies?
   Absolutely! These gingersnap pumpkin cookies freeze exceptionally well. Once they have cooled completely, place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
5. Are These Cookies Spicy?
   The cookies have a delightful warmth from the ginger, but they’re not overwhelmingly spicy. They have a mild, aromatic heat that complements the pumpkin flavor. If you prefer a more pronounced spice kick, feel free to increase the amount of ginger in the recipe.
6. What Can I Use Instead of Molasses?
7. If you don’t have molasses on hand, you can substitute it with an equal amount of honey or dark corn syrup. These alternatives will still provide a similar depth and sweetness to the cookies, though the flavor profile will be slightly different.
8. Is It Possible to Make These Cookies Vegan?
   Yes, you can make vegan gingersnap pumpkin cookies with a couple of simple swaps. Replace the butter with a plant-based butter alternative and use a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes to thicken.
9. Can I Reduce the Sugar?
   Reducing the sugar in the recipe is possible, but be aware that it might alter the texture of the cookies. Sugar not only sweetens but also contributes to the moisture and spread of the cookie. If you reduce it, the cookies may be less moist and spread less.
10. How Do I Know When the Cookies Are Done?
    These cookies are done when the edges are set and slightly golden, but the center still looks a bit soft and undercooked. They will continue to firm up as they cool on the baking sheet. Overbaking will result in a harder cookie, so it’s best to err on the side of underbaking for a chewier texture.
11. Can I Use Canned Pumpkin Pie Mix?
    It’s best to use pure pumpkin puree rather than canned pumpkin pie mix for these cookies. Pumpkin pie mix contains added spices and sugar, which can alter the intended flavor balance of the recipe. Using pure pumpkin puree gives you more control over the sweetness and spice level of your cookies.

Marshmallow Magic: Achieving the Perfect Cookie Topper

Marshmallows, those pillowy sweets we adore, can sometimes stand a tad too tall for our cookie creations. Flattening them isn’t just about pushing down; it’s about preserving that delightful fluffiness while giving them a new shape. Here’s how to gently persuade your marshmallows into the perfect cookie toppers:

1. Choose the Right Moment: Fresh marshmallows are easier to manipulate, so pick a time when they’re at their softest, ideally right after you’ve unwrapped them.
2. Use Smaller Marshmallows: The smaller ones are better for these cookies.
3. Tools of the Trade: For an even squash, use the bottom of a glass or a spatula. If you’re after a more artistic finish, your fingers can also do the trick.
4. The Heat Is On: A brief encounter with warmth can make a marshmallow more pliable. A few seconds above a warm surface or a quick zap in the microwave (think 3-5 seconds on low power) will do.
5. The Gentle Press: Place your marshmallow on a surface that’s been lightly coated with powdered sugar to prevent sticking. Then, press down evenly and gently until you reach the desired thickness.
6. A Cool Down: After flattening, let your marshmallows sit for a minute or two. This helps them hold their new shape and makes handling easier when placing them atop your cookies.
7. Final Touch: If you want to go the extra mile, use cookie cutters to shape your flattened marshmallows into hearts, stars, or whatever suits your fancy. It adds a touch of whimsy and is sure to delight anyone who takes a bite!

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Yield: Makes about 24 cookies

Gingersnap Pumpkin Cookies with Marshmallow Dollop

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These Pumpkin Gingersnap Cookies are the epitome of holiday warmth, combining the rich spices of traditional gingersnaps with the smooth, comforting taste of pumpkin. Topped with a homemade marshmallow dollop, they're sure to be a standout at any festive gathering.

Prep Time 25 minutes

Cook Time 12 minutes

Additional Time 45 minutes

Total Time 45 minutes

Ingredients

For the cookies

• 2 1/3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup molasses
• 1 large egg
• 1/2 cup granulated sugar (for rolling)

For the marshmallow dollops

• 12 miniature marshmallows

Instructions

1. In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
2. In a separate large bowl, cream the butter and brown sugar until light and fluffy. Mix in the pumpkin puree, molasses, and egg until well combined.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. Cover the dough and refrigerate for at least 45 minutes to an hour, until it's firm enough to handle.
5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Shape the dough into 1-inch balls and roll them in granulated sugar. Place them on the prepared baking sheets about 2 inches apart.
7. Bake for 10-12 minutes or until the edges start to firm up but the center is still soft.
8. While cookies are baking, prepare the marshmallow dollop. For each cookie, you'll need one miniature marshmallow. If using the larger size, cut in half. Flatten marshmallow.
9. Once the cookies are done, remove from the oven and immediately press a marshmallow into the center of each cookie.
10. Return the cookies to the oven for an additional 2 minutes to allow the marshmallows to soften and adhere to the cookies.
11. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• The pumpkin puree adds moisture to the dough, so be sure it's chilled thoroughly to prevent spreading.
• Using molasses is key to the rich, deep flavor typical of gingersnap cookies.
• If you prefer a homemade marshmallow dollop, you can melt store-bought marshmallows with a teaspoon of water over low heat, stirring constantly until smooth and fluffy, then dollop onto the cookies.
• For a more pronounced marshmallow presence, consider using a kitchen torch to gently brown the tops of the marshmallow dollops after the cookies have cooled.

Nutrition Information

Yield

12

Serving Size

2
Amount Per Serving Calories 301Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 328mgCarbohydrates 54gFiber 1gSugar 33gProtein 3g

Nutritional values automatically generated.

The Final: Festive Gingersnap Pumpkin Cookies with Marshmallow Dollop