frosted gingersnap cookies {pumpkin-shaped}

We’re excited to join this long overdue hop today with some of our favorite sites for all things Halloween recipes! We’ll be sharing lots of holiday-inspired ideas in the upcoming months, so be sure to check back here often for ours and other ideas with friends. More on their links below!

Today: frosted gingersnap cookie recipe, but make it pumpkin-shaped. Let’s dive in, shall we?

We have two different versions, which were both really fun. I love all things colorful, no matter what the season. So, it was fun to do the pastel version. But these can be a little rich, so it was good to pair down on the icing for version two.

Here’s what you’ll need.

For the cookies: 

• 1 cup granulated sugar 
• 3/4 cup butter {softened} 
• one egg 
• three tablespoons molasses
• 2 cups flour {sifted} + extra flour for rolling out cookies
• one teaspoon baking soda 
• 1 1/2 teaspoon ground ginger 
• one teaspoon cinnamon 
• 1/2 teaspoon ground cloves 
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon salt 
• Pumpkin-shaped cookie cutters {I used the smallest size in this set for these.} + rolling pin

For the frosting: 

• 3 cups powdered sugar 
• 4 Tablespoons milk
• 1/4 teaspoon vanilla
• 3 Tablespoons light corn syrup
• 2 Tablespoons lemon juice 

Optional: piping bags + gel food coloring

Note: you can adjust the lemon juice to taste + you’ll need more if you go with each color

1. Preheat + Mix: Preheat oven to 350. Add 1 cup granulated sugar + 3/4 cup butter until fluffy in a large bowl or mixer. Keep mixing for about three minutes. Add one egg and 3 Tablespoons molasses. 

2. In a medium bowl to the side, stir in 2 cups of flour + 1 teaspoon baking soda + all spices. {1 1/2 teaspoon ground ginger + 1 teaspoon cinnamon + 1/2 teaspoon ground cloves + 1/2 teaspoon nutmeg + 1/2 teaspoon salt} Then add to butter mixture in your mixer or secondary bowl. Blend both well. 

3. Use extra flour to roll out your cookies on a cutting board or other sufficient surface. These are extra doughy, so don’t be afraid to use generous amounts of flour until they have a moist, clay-like texture. {Yes, that’s the best way I can describe this.} Roll them all out and cut your cookies. 

Note: If you don’t have a cookie cutter, roll them into pecan-sized balls and put them on a well-greased cookie sheet. 

Helpful hint: These cookies are small, but I was going for those adorable bite-sized ginger snaps. So, it helped me to wedge them off the cookie sheet with a butter knife to help maintain the shape. 

4. Place on a well-greased cookie sheet and bake at 350 for 5 minutes. {If larger size cookies, try ten.}
Place on a rack to dry. 

5. Mix your frosting.

Meanwhile, mix up your frosting:
3 cups powdered sugar 
4 Tablespoons milk
1/4 teaspoon vanilla
3 Tablespoons light corn syrup
2 Tablespoons lemon juice 

If you’re doing colorful frosting, mix up your desired color and pipe onto the cookies. Draw a border circle first, the shape of the cookie, and then fill in the middle. Frosting will solidify over time. 

Mix each color as you go. I found it helpful to use small bowls and add each color separately before I added the color into the piping bags to ice. Tada! Finished. 

If you skip the color part, drizzle your frosting over each cookie. Tada! Also done. 

6. Serve and enjoy! These pair perfectly with coffee and milk, so it’s a crowd-pleaser for sure. As always, let us know if you try them. Have an inspired day!

While you’re at it, be sure to check out these fantastic recipes with our sweet friends, too! 

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The Handmade Home | Frosted Gingersnap Cookies

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Midwest Life and Style | Everything Bagel Pumpkin Shaped Cheese Ball

Paint Me Pink | Witch’s Brew (Green Pea Soup)

Lolly Jane | Halloween Hand Pies

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Hallstrom Home | Halloween Spooky Snack Board

This is Our Bliss | Simple 4 Ingredient Pumpkin Fluff Dip