Pumpkin Molasses Cookies



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Source adapted from Pumpkin: A Superfood for All 12 Months of the Year

Preparation Time

Servesapproximately 2 ½ dozen

2 tsp cinnamon
2 1/3 cups flour
2 tsp baking soda
1 egg
1/4 cup molasses
1/2 cup pumpkin
1 cup sugar plus more for rolling (if you have it, I recommend turbinado sugar for rolling)
1/2 cup Butter
2 tsp ginger
1 tsp cloves
1/2 tsp salt

1. Beat butter in a large bowl until fluffy. Add sugar, pumpkin, molasses, and egg and mix until well combined. Add remaining ingredients and beat until a well-blended batter forms. Refrigerate dough for at least 1 hour.

2. 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). 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.


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