These Ginger Pumpkin Cookies are made with both ground ginger and candied ginger for extra gingery flavor. The sweet, spicy cookies are filled with whipped pumpkin ganache. You read that right, PUMPKIN ganache, OMG!
Why these are THE BEST Ginger Pumpkin Cookies!
This is a fairly straight-forward cookie recipe so not much to discuss there. But the bestest thing about this recipe is the pumpkin ganache filling.
Originally, I planned to make a ginger cookie with a white chocolate ganache filling.
Of course fall is the perfect time of year to make ginger cookies. As I was making the white chocolate ganache for the filling the idea just popped into my head to try mixing some pumpkin puree into the ganache.
I wasn’t sure if it would set up enough with the puree mixed in. But, happily, it did. And it is delicious. And it is light and airy. And the flavors work perfectly together. I hope you love these cookies as much as I do.
How to make Ginger Pumpkin Cookies
See the recipe card for detailed measurements and instructions.
- Mince the candied ginger.
- Scoop the cookie dough into 1 1/2″ balls and roll them in granulated sugar.
- Flatten each cookie slightly.
- Make the pumpkin ganache and set it aside to cool to room temperature.
- Just before assembling the cookies, whip the ganache until it’s light and airy.
- Pipe or spread the ganache onto the flat side of half of the cookies.
- Sandwich the cookies.
Ginger Pumpkin Cookies can be stored at room temperature for 1 day, refrigerated for 3-4 days and frozen for 1 month.
More Pumpkin Recipes
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Double Ginger Sandwich Cookies with Pumpkin Ganache filling
- 12 ½ ounces all-purpose flour (2 ½ cups)
- ¾ teaspoon baking soda
- 2 tablespoons ground ginger
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 8 oz unsalted butter (room temp)
- 4 oz light brown sugar (½ cup packed)
- 4 oz granulated sugar (½ cup)
- 1 teaspoon vanilla extract
- 4 oz molasses (⅓ cup)
- 1 large egg
- 3 oz candied ginger (½ cup chopped)
- 1 cup granulated sugar for coating the cookies
- 1 recipe White Chocolate Ganache
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- 4 ½ oz canned pumpkin puree (½ cup)
Make the Cookies
- Preheat the oven to 350 °F. Line 2 half sheet pans with parchment paper. Sift together12 ½ ounces all-purpose flour, ¾ teaspoon baking soda, 2 tablespoons ground ginger, ¼ teaspoon ground black pepper and ½ teaspoon salt. Set aside
- On medium high speed, cream together 8 oz unsalted butter, 4 oz light brown sugar and 4 oz granulated sugar until light and fluffy. Add 1 teaspoon vanilla extract and 4 oz molasses and mix to combine. Add 1 large egg and mix to combine. With the mixer on low speed, slowly add the dry ingredients and mix just until combined. Add 3 oz candied ginger pieces.
- Place 1 cup granulated sugar for coating the cookies into a wide shallow bowl or pie plate. Use a scooper or a tablespoon to portion the cookies into 1 ½" balls. Drop each cookie ball into the granulated sugar and roll to coat. Place the cookies on the prepared baking sheets. Gently press each cookie ball to flatten slightly.
- Bake until the cookies are set but still look slightly under baked in the middle, about 12-15 minutes. The cookies will crack a bit while they bake. Cool on the sheet pan for 5 minutes and then transfer the cookies to a cooling rack to finish cooling.
Make the Filling/Assemble
- Make 1 recipe White Chocolate Ganache according to the recipe, adding 1 teaspoon ground ginger and ½ teaspoon cinnamon to the cream when you heat it up.
- Once you have the ganache completely smooth, with no bits of unmelted chocolate, whisk in 4 ½ oz canned pumpkin puree. Cool the ganache to room temperature. Whip the ganache until it becomes light and airy and has the texture of whipped cream.
- Flip ½ the cookies so they are flat side up. Pipe or spread about a tablespoon of ganache onto each flipped cookie. Top with the other cookies.
- Stored at room temperature in a cookie jar or covered container they will keep for 3-4 days.
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