I feel like I don’t make enough pumpkin recipes. If I do, they are generally made quickly and at night so I can never blog about them! This is why I have chosen to make cookies. After seeing all of the amazing pumpkin baked goods at Christmas time, I knew I had to try to make at least one of them!
These cookies are amazing, and I owe a big thanks to petite kitchenesse for lending this recipe on her blog. The blend of spices is perfectly matched inside of this chewy, moist cookie. Just look inside of that thing…
The only problem?? I only used 1/2 cup of pumpkin puree and now I have almost a whole can left! If you have any suggestions on what I could make with the leftover pumpkin, let me know! I’m looking forward to suggestions!!
Let’s bake. Combine flour, baking soda, cinnamon, ground ginger, cloves and salt in a large bowl.
Beat butter and sugar together in a medium bowl until fluffy. Add pumpkin puree, molasses, and egg and mix until well combined.
Add wet ingredients to dry ingredients and beat until a well-blended batter forms. Refrigerate dough for at least 1 hour.
Preheat oven to 350°. Line a baking sheet with parchment paper. Fill a bowl with your rolling sugar. Roll tablespoon-sized balls of batter in sugar until well coated and place on sheet. The cookies will spread, so give them a couple inches of room.
Bake 10–12 minutes, or until cookies look cracked. Let them sit on the sheet for a few minutes after removing them from the oven, then transfer to a wire rack to cool. Enjoy!
Pumpkin Molasses Cookies
Recipe take from petite kitchenesse
Makes about 2 1/2 dozen cookies
Ingredients:
2 ⅓ cups AP flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
½ cup unsalted butter
1 cup sugar, plus more for rolling (if you have it, I recommend turbinado sugar for rolling)
½ cup pumpkin puree
¼ cup molasses
1 egg
Directions:
1. Combine flour, baking soda, cinnamon, ground ginger, cloves and salt in a large bowl.
2. Beat butter and sugar together in a medium bowl until fluffy. Add pumpkin puree, molasses, and egg and mix until well combined.
3. Add wet ingredients to dry ingredients and beat until a well-blended batter forms.
4. Refrigerate dough for at least 1 hour.
5. Preheat oven to 350°. Line a baking sheet with parchment paper (or two, if you’d like to prep a second sheet while the first one bakes).
6. Fill a bowl with your rolling sugar. Roll tablespoon-sized balls of batter in sugar until well coated and place on sheet. The cookies will spread, so give them a couple inches of room.
7. Bake 10–12 minutes, or until cookies look cracked. Let them sit on the sheet for a few minutes after removing them from the oven, then transfer to a wire rack to cool.
