Pumpkin Spice Gingersnap Cookies Recipe

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We’re pretty convinced there’s nothing better to dunk in your Pumpkin Spice Latte than these Pumpkin Spice Gingersnap Cookies. They combine all the magical fall flavors you love — and they’re made with beautyboosting Super Amazing Creamer! Indulge without stress knowing these cookies contain Collagen, MCT Oil, and Hyaluronic Acid for glowing skin.

Pumpkin Spice anything? We love it.
A Gingersnap cookie? We love it.
A Pumpkin Spice Gingersnap Cookie that helps you have glowing, radiant skin and strong nails? We’re obsessed with it.

Team member and baker extraordinaire Jordan crafted this Superfoods Company-exclusive Pumpkin Spice Gingersnap Cookie recipe this fall for our incredible community. Get ready to fall in love! 😉

Pumpkin Spice Gingersnap Cookie Ingredients:

For the cookie dough:

  • 4 cups all-purpose flour
  • 5 scoops of Super Amazing Creamer
  • 4 teaspoons baking soda
  • 2.5 teaspoons powdered ginger
  • 2.5 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • 1 cup shortening
  • 2 cups white granulated sugar
  • ½ cup molasses
  • ½ cup pumpkin puree
  • 2 large eggs

For topping the cookies:

  • ½ cup white granulated sugar
  • ½ teaspoon pumpkin spice seasoning

How to Make Pumpkin Spice Gingersnap Cookies:

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper.
  2. Combine the flour, Super Amazing Creamer, baking soda, ginger, cinnamon, and cloves in a medium sized bowl and set aside.
  3. Add the sugar and shortening to a large bowl and cream together. Slowly add in the molasses, pumpkin puree, and two eggs until the mixture is fully combined.
  4. Add the dry ingredients to the wet mixture slowly, adding ⅓ of the mixture at a time until fully incorporated. Do not over mix. It will be very sticky and wet.
  5. In a separate small bowl, add the sugar and pumpkin pie seasoning for the cookie coating.
  6. Using a small cookie scoop or by measuring 1.5 tablespoons of dough, roll the balls of dough in the sugar mixture until coated. Put the cookie dough balls onto the baking sheet.
  7. Bake the cookies for 9-11 minutes until they are puffed up and the edges are golden. Take them out of the oven and let cookies cool for 10 minutes before moving onto a cooling rack to cool completely. The cookies will deflate after they leave the oven and begin to cool, and you will be left with the beautiful, pumpkin spice infused cookie with a perfect crackly edge!

** Baker’s Notes:
– Alternate between two baking sheets so the first batch can cool while the second batch is in the oven.
– When taking the cookies out of the oven, the cookies will look raw inside, but don’t worry, they will continue to bake and set up while cooling on the baking sheet!

We think this is one of our most delish recipes to date! Trying the recipe? Leave us a comment below and let us know how much you love your cookies!

Need to purchase Super Amazing Creamer? You can get yours here.

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