I’m brushing the dust off of my gingerbread men cookie cutters. No, I’m not making Christmas cookies in October. I’m making pumpkin gingerbread cookies! I am adding pumpkin to the mix and these gingerbread men are going to be skeletons! Super festive, fun, and absolutely delicious.
Pumpkin gingerbread cookies are the perfect combination of spice, sweet, and PUMPKIN! For those of you who might not be huge pumpkin fans, you should give these a try. The gingerbread spices in these cookies balance out the pumpkin really well… And the texture is light, crispy, and tender… not super chewy and dense, like a lot of cookies with pumpkin can come out.
I learned this cookie recipe from EllaClaireInspired.com, but I use a royal icing instead of a cream cheese one. You can get really creative with the icing, colors, and sprinkles if you wish! Be sure to tag me on Instagram (@ChristinesCookbookBlog) so I can see how cute your cookies come out!
- 1/2 c unsalted butter at room temperature
- 1 c sugar
- 1/4 c molasses
- 1/4 c canned pumpkin puree
- 1 egg at room temperature
- 1 t vanilla extract
- 2 3/4 c all purpose flour
- 2 t baking soda
- 1/2 t salt
- 2 t cinnamon
- 1 1/2 t ginger
- 3/4 t cloves
- 3/4 t nutmeg
- 2 c confectioner’s sugar
- 2 t milk
- 2 t light corn syrup
- 1/4 t almond extract
In a large bowl, beat together butter, sugar, and molasses. Add the pumpkin puree until well combined. Add in the egg and vanilla.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. With mixer on low, add dry ingredients 1 cup at a time until all is incorporated.
Remove cookie dough from bowl, and on a lightly floured surface, flatten into a large disk. Wrap tightly in parchment paper and refrigerate 3-4 hours, or overnight. Cookie dough should be cool and firm.
Preheat oven to 375° F. Line cookie sheets with parchment paper.
Lightly flour a surface to roll out cookie dough. Split the cookie dough in thirds. With a floured rolling pin, roll dough out until it is 1/4 inch thick.
Cut cookies into shapes of choice, and place on the cookie sheet 1 inch apart. Bake 6-7 minutes, or until slightly golden. Allow to cool completely on a cooling rack before decorating.
Whisk all ingredients together. Add in food coloring if you wish. If icing is too dry, add 1/4 t milk at a time until it is smooth.
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