Pumpkin Molasses Cookies
Soft, spiced, and comforting. These cookies won’t last long. 👩🍳
They are also great sandwich cookies! Just add some frosting in between.
Recipe
Time: ~ 1 hr + overnight dough freezing
Servings: 24 cookies
Equipment
2 baking sheets
Parchment paper
Medium bowl
Ingredients
2 ⅓ cups all-purpose flour
2 tsp baking soda
½ tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
8 tablespoons unsalted butter, room temperature
1 cup light brown sugar, packed
¼ cup molasses
⅔ cup pumpkin puree
1 large egg
½ cup granulated sugar for rolling
Instructions
Bake
Whisk together the flour, baking soda, salt, and spices. Set aside
In the Kitchen Aid, with a paddle attachment, beat the butter on medium speed until smooth and creamy.
Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed.
Add the egg and beat for 1 minute.
On low, add the dry ingredients, mixing until the flour and spices disappear.
Freeze the dough overnight.
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper.
Put the sugar in a small bowl. Use a small cookie scoop or spoon and roll each piece of dough into a ball.
Roll the balls in the sugar, then place the dough balls on the prepared cookie sheets and use the bottom of a glass to gently press down on the cookies. Do not over-crowd.
Bake the cookies for 7-9 minutes, or until the top feels set to the touch.
Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack