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    Home » Desserts » Pumpkin Toffee Gingersnaps

    Nov 13, 2013 · Modified: Sep 26, 2020 by Sues · This post may contain affiliate links, uses cookies, and generates income via ads · View privacy policy + disclosure statement linked in footer · 18 Comments

    Pumpkin Toffee Gingersnaps

    Jump to Recipe Print Recipe

    These Pumpkin Gingersnaps with Toffee are deliciously soft and chewy cookies packed with sweet fall flavor. They're even better than the typical gingersnap cookie!

    Head-on view of a stack of pumpkin toffee gingersnap cookies tied up with baker's twine with a baking rack with more cookies in the background and recipe title at top

    I think I’ve come to the conclusion that I don’t make enough cookies. What exactly is the definition of enough cookies? Well, I’m not even sure that definition exists and if it does, it shouldn’t.

    But my point is that there are SO many cookies in this world and I am not spending enough time focusing on them. So from this point forward, I aim to change that.

    I'm kicking things off with these Pumpkin Toffee Gingersnaps and now I fear that I'm going to be spending the next year making various types of gingersnaps because honestly? They might just be the best cookie in the world.

    How to Make Pumpkin Gingersnaps with Toffee Bits

    What makes gingersnaps so delicious? Two things... ginger and molasses. And what makes pumpkin gingersnaps with toffee so delicious? Four things... ginger, molasses, pumpkin, and toffee bits. It's as simple as that.

    And these cookies are incredibly simple to bake with an easy cookie batter.

    In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar until light and fluffy, 2-3 minutes.

    Add egg, pumpkin purée and molasses and mix until combined.

    In a separate large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, and salt.

    Pour flour mixture into wet mixture and mix until just combined, taking care not to over-mix. Fold in toffee bits. Yum yum.

    Collage showing process for making pumpkin toffee gingersnap cookie dough, including molasses, pumpkin, and butter in mixer; dry ingredients in mixing bowl; and batter in mixing bowl with spatula

    I recommend letting the pumpkin gingersnap cookie batter chill in the fridge for about 20 minutes before baking.

    While dough is chilling, pre-heat oven to 350 degrees and line a baking sheet with parchment paper.

    Scoop tablespoons of dough, roll in sugar until well coated, and place on prepared- baking sheets about 1 inch apart.

    Bake for about 7-10 minutes, until cookies are just starting to brown at edges.

    Once you get these in the oven, your kitchen will almost immediately start smelling like fall.

    Collage showing dough balls coated in sugar on parchment paper-lined baking sheet and cookies baked just out of the oven

    And you will be counting down the seconds until you can start eating these. And the short wait is worth it. So, so worth it. These pumpkin gingersnap cookies are soft and chewy and packed with fall flavor.

    Just let the cookies cool on the pan pan for about 5-10 minutes before moving to rack to cool completely. Or you can always eat them with they're a little bit warm!

    But they're even better than the typical gingersnap because of the added pumpkin and toffee bits. I didn't even know it was possible to make gingersnaps more delicious, but I think I just did it!

    Chris says they’re the best cookies I’ve ever made. I’m still trying to decide if I like these better or the Peanut Butter Toffee Cookies I made a while back. Maybe the moral of the story is just that I love toffee. And butter. And sugar.

    Overhead view of a stack of pumpkin gingersnap cookies tied up with bakers twine with a rack with more cookies in the background

    I could probably bake a different cookie every day for the rest of my life and never get tired of them. I might not be able to fit in any of my clothing and you might get sick of seeing me whisk flour and baking soda and cream butter and sugar together, but I’d probably be quite happy.

    But really, gingersnaps are such a classic cookie. And when you start to think about putting things like pumpkin and toffee into gingersnaps, your mind becomes boggled with all of the glorious combinations you could come up with.

    Landscape head-on closeup view of a stack of pumpkin toffee gingersnaps tied up with bakers twine

    In any case, I think it’s pretty essential that you whip up at least one batch of these this season. You must be going to a cookie swap or something, right? Or just want to make your family really, really happy?

    Ginger is good for you, right? That’s what I thought. Oh and also, you should know that I made a very similar cookie (sans toffee) into Pumpkin Gingersnap S'mores. Fall s'mores are my new favorite thing!

    Head-on view of a stack of pumpkin toffee gingersnap cookies tied up with baker's twine with a baking rack with more cookies in the background

    I absolutely cannot wait to make these toffee-loaded pumpkin gingersnaps again. And again. And again. And again. I hope you will, too!

    Are you a gingersnap fan?

    If you love these pumpkin gingersnaps, you will probably also love my Molasses Ginger Cookies and my Gingerbread Shortbread Cookies. I also can't wait to make this Gingerbread Bark from Hunger Thirst Play!

    Pumpkin Toffee Gingersnaps -- These Pumpkin Toffee Gingersnaps are deliciously soft and chewy cookies packed with sweet fall flavor! | wearenotmartha.com

    Pumpkin Toffee Gingersnaps

    These Pumpkin Toffee Gingersnaps are deliciously soft and chewy cookies packed with sweet fall flavor!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Fall Cookies, Gingersnap Cookies, Pumpkin Cookies
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Chill Time: 20 minutes
    Total Time: 25 minutes
    Makes: 4 dozen cookies
    Author: Sues

    Ingredients

    • 1 ½ sticks (¾ cup) unsalted butter, room temperature
    • 1 ¾ cups granulated sugar, plus more for coating cookies
    • 1 large egg
    • ½ cup pumpkin purée
    • ½ cup molasses
    • 3 ½ cups all-purpose flour
    • 1 Tbsp baking soda
    • 1 Tbsp ground ginger
    • ¼ tsp cinnamon
    • ¼ tsp ground cloves
    • ¼ tsp salt
    • ½ cup toffee pieces

    Instructions

    • In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar until light and fluffy, 2-3 minutes.
    • Add egg, pumpkin purée and molasses and mix until combined.
    • In a separate large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, and salt.
    • Pour flour mixture into wet mixture and mix until just combined, taking care not to over-mix. Fold in toffee pieces.
    • Place dough in refrigerator for at least 20 minutes.
    • Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
    • Scoop tablespoons of dough, roll in extra sugar until well coated, and place on prepared- baking sheets about 1 inch apart.
    • Bake for about 7-10 minutes, until cookies are just starting to brown at edges.
    • Let cool in pan for a 5-10 minutes before moving to rack to cool completely.
    Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!
    These Pumpkin Gingersnaps are loaded with toffee bits and lots of deliciously sweet fall flavors | wearenotmartha.com #gingersnaps #pumpkincookies #cookies #fallcookies #pumpkinrecipes #toffeebits
    Pumpkin Toffee Gingersnaps -- These Pumpkin Toffee Gingersnaps are deliciously soft and chewy cookies packed with sweet fall flavor! | wearenotmartha.com
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    Reader Interactions

    Comments

    1. Leah | So, How's It Taste? says

      November 13, 2013 at 12:40 pm

      Bookmarking these beauties! Love how you jazzed up an ordinary gingersnap.

    2. Megan says

      November 13, 2013 at 12:48 pm

      Gingersnaps are delicious and these look especially good! I love cookies, but I'd be more likely to make different tartlets every day!

    3. Renee @ Tortillas and Honey says

      November 13, 2013 at 12:54 pm

      I love gingersnaps, pumpkin, and toffee!!! These cookies have so many wonderful flavors combined into one! I need to try these!

    4. Erica says

      November 13, 2013 at 12:54 pm

      I love gingersnaps!! I agree- I could bake cookies every darn day. So delicious and SO many varieties. Nom nom

    5. Tara says

      November 13, 2013 at 2:04 pm

      Love the presentation! That would be a wonderful way to give gifts out. I never made my own gingersnaps but this might be the year I start!

    6. Gia Grossman says

      November 13, 2013 at 5:11 pm

      These are so lovely all tied up like the perfect [delicious] gift!

    7. sarah k @ the pajama chef says

      November 13, 2013 at 6:27 pm

      what fun cookies! checking out the recipe now 🙂

    8. Debra says

      November 14, 2013 at 1:19 am

      I love gingersnaps and I love pumpkin! Glorious! I only wish it weren't so late at night already or I'd be in the kitchen whipping up a batch! Yum!

    9. Katrina @ Warm Vanilla Sugar says

      November 14, 2013 at 8:17 am

      I love this flavour!! Ginger and toffee are fabulous together, but the pumpkin totally makes these!!

    10. Joanne says

      November 14, 2013 at 8:48 am

      Ginger, toffee, and pumpkin are a trio of awesomeness. And I want them in my belly in cookie form. ASAP.

    11. bellini says

      November 14, 2013 at 11:41 am

      With the pumpkin and the toffee these sounds delicious. My dad always made gingersnaps when we were kids. A family favourite.

    12. Pamela @ Brooklyn Farm Girl says

      November 14, 2013 at 12:28 pm

      I love gingersnaps but I especially love it with pumpkin! These sound like great cookies!

    13. Nicole @ Young, Broke and Hungry says

      November 14, 2013 at 1:13 pm

      These cookies sound like the perfect trifecta of goodness.

    14. Monet says

      November 15, 2013 at 12:22 am

      What a great way to make gingersnaps even better! Thank you for sharing. A delicious end to a long Thursday! I hope you have a wonderful weekend!

    15. Barbara says

      November 15, 2013 at 5:42 pm

      Oh yes, I love ginger snaps! What a super recipe, Sues. Great combo...I've copied it!

    16. Rachel @ Bakerita says

      November 18, 2013 at 3:41 pm

      Okay, this sounds like one BOMB cookie! All those flavors together sound amazing. I definitely need to try these!

    17. Nellie Tracy says

      September 26, 2020 at 2:07 pm

      5 stars
      These are even better than regular gingersnaps!!

    18. Jenn says

      September 26, 2020 at 3:20 pm

      5 stars
      It's like you're reading my mind! This recipe is exactly what I've been looking for! Thank you!!!

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