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Four cookies on a piece of burlap with a glass of milk.  One cookie has been bitten.

Kahlua Pumpkin Gingersnap Cookies


  • Total Time: 1 hour 27 minutes
  • Yield: 3 dozen cookies

Ingredients

For the sugar topping:

  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground ginger

For the cookie batter:

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup canned pure pumpkin
  • 1/4 cup molasses
  • 1 large egg, room temperature
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon Kahlua Pumpkin Spice Liqueur
  • 2 1/3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

Instructions

For the sugar topping:

  1. Place the granulated sugar and ground ginger on a plate. Mix with a fork until combined. Set aside.

For the cookie batter:

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer using a paddle attachment, beat butter and sugar until creamy and smooth.
  3. Add pumpkin, molasses, egg, vanilla and Kahlua, one at a time, beating well between each addition. Scrape sides of bowl.
  4. In a medium bowl, blend the flour, ginger, baking soda, cinnamon and salt with a whisk.
  5. Slowly add the dry mixture to the butter mixture and beat until combined.
  6. Refrigerate the dough for at least one hour, or place in the freezer for 20-25 minutes.
  7. Form dough into balls and roll in sugar mixture. Place at least 2 inches apart on a baking sheet lined with parchment paper.
  8. Bake for 10-12 minutes. Allow the cookies to cool on a baking sheet for approximately 3 minutes, then transfer to a baking rack.

Notes

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: kahlua pumpkin gingersnap cookies