Soft Gingerbread Pumpkin Spice Cookies(dairy free)

Big soft Gingerbread Cookies spiced with our favourite pumpkin holiday spice blend. Each rolled in a sweet sugar cinnamon, and cardamom mix, so delicious you might not even care that these gingerbread cookies are totally dairy free!

Well, you might care. It’s the whole reason I bothered to create another Gingerbread cookie recipe in the first place!

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We were home this last weekend, and I wanted to make something different. Veer away from my usuals: hubby’s favourite Raspberry Jam hearts, chocolate chip cookie bars, or s’mores pies. (wow what a great threesome!)

I was thinking about Thanksgiving- already- and I had this really mad craving for gingerbread cookies, ginger-snaps, whatever you want to call them. I also had a bottle of Trader Joes pumpkin spice mix that I bought last time we were in New York and never opened. No, we don’t have a T.J. in Israel, yes it is quite the disappointment!

I planned on whipping up a quick batch for myself, as I didn’t think Sim or the kids would be into cookies like this. I grew up on ginger snaps- I doubt babe has ever had one in his life. And too much spices in there for the kids, I thought.

Yet- every cookie recipe I found online had creamed butter in it, and I specifically wanted to make these dairy free gingersnaps.

So I got out my pad, and well, you know the rest!

Dairy Free Gingerbread Cookies

Instead of butter, we use oil to make these cookies dairy free. I always use canola oil in my baking. While oil creates a soft cookie, we also use a very special ingredient to make these cookies moist and soft, and have them stay that way! (pet peeve- when cookies are dry and crumbly the next day, NO thank you!).

The Secret- vanilla pudding mix! This stuff is incredible I tell you. Just measure out 1 1/2 Tablespoons of dry pudding powder straight from the package into your cookie batter, and tell me it’s not magic when you take your first bite.

Special Gingerbread Pumpkin Spice Ingredients

There are a few key ingredients to make these the most special, it Smells-Like-The-Holidays cookies.

Pumpkin Spice. To save us from having to use a bunch of spices we don’t have on hand(hello, cloves!), we’re using the holiday favourite- ready spice mix. If you feel like you’re cheating you can make this mix yourself, and keep it in a little spice jar for whenever you need it..otherwise pick up a bottle at Trader Joes or online.

Cinnamon. While there is cinnamon in the pumpkin pie spice already, I wanted to add a bit more for extra seasoning. We also use it in the sugar-spice coating to give the cookies one final dip of deliciousness before baking.

Molasses. This is possibly the most important ingredient! Molasses gives these cookies that dark brown colour they are famous for. It also adds a rich flavour, and keeps the cookies soft for long after they’ve cooled from the oven.

what even IS molasses…and what type should I use for baking?

Molasses is made from boiled down sugar cane. The juice from the sugar cane is further boiled down- in three steps. The first resulting syrup is light molasses. The second variety is dark molasses, and the result of the third boiling process is Blackstrap Molasses. Personally, I use Blackstrap- it is the darkest in colour of the three, as well as the LEAST sweet. I find mine in the local health food store(I believe the variety most often sold in chain supermarkets is light molasses), but you can also order a bottle from amazon.

The Process

These cookies are really simple to make! You’ll need a regular bowl and a stand mixer.

1. Whisk together the dry ingredients with the spices, and in the mixer beat together the oil and brown sugar.

2.Add the eggs, vanilla extract, and vanilla pudding mix and beat that till it’s combined. Add 3 tablespoons of blackstrap molasses, and let that mix for a full minute.

3. Lastly, add in the flour mixture, and beat only until the dough comes together and there are no specks of flour. Don’t over mix!

4. Cover the bowl in plastic wrap, and pop it into the freezer for 10 minutes. While the dough chills, preheat the oven.

5. In a little bowl, mix together the sugar, cinnamon, and cardamom for the rolling sugar. Scoop big spoonfuls of dough and roll it lightly in your hands, then drop each into the rolling sugar. Toss the cookie around to coat it, and place them on the baking sheet. The cookies will expand, so be sure to leave space between each.

The last thing to do is flatten the cookies- just a bit. Use flattened fingers, or the bottom of a small glass cup.

6.Bake the gingerbread cookies for 8 minutes. Not longer- if you want the softest cookie possible!

I hope you love these Soft Gingerbread Pumpkin Spice Cookies like we do- be sure to leave a review and a comment below if you make it, and always share your photos with us on Instagram! As always, Happy Cooking!