Pumpkin Molasses Cookies
Servings 34 cookies
Equipment
- Baking Sheet
- Hand Mixer or Stand Mixer
- Wire Cooling Rack
Ingredients
- 2 cups unbleached all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¾ tsp fine salt
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp ground clove
- ¾ cup unsalted butter room temperature
- 1 cup white sugar plus more for rolling cookie dough in
- 1 large egg room temperature
- ¼ cup molasses unsulphured
- 1 (15-oz) can of 100% pure pumpkin puree ***not pumpkin pie filling
- 1½ tsp vanilla extract
Instructions
- Remove the moisture from the pumpkin puree by spreading it over several layers of paper towels or tea cloths. Top with more layers of paper towels or tea cloths. Allow it to sit for 10 minutes to soak up the extra moisture.
- Use a rubber spatula to scrape the strained puree into a ½ cup measuring cup. Side Note: You will need ½ cup of the strained puree for this recipe; use the remaining puree for another baking project.
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
- Prepare the cookies by combining flour, baking soda, fine salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Whisk to combine and set aside.
- Using a hand mixer or stand mixer, beat the softened butter and white sugar. Mix on medium-low speed for 2 minutes or until light and fluffy.
- Next, add strained pumpkin puree, molasses, an egg, and vanilla extract. Mix until combined.
- Gradually stir in a little of the whisked dry ingredients, mixing and scraping down the sides and bottom of the bowl with each addition.
- Use a 1½ tablespoon scoop to measure out the cookie dough. Add it to a small bowl with sugar and gently toss to coat.
- Place them on the prepared baking sheet 1 to 2 inches apart.
- Bake the cookies for 10 to 12 minutes, rotating the pan halfway through baking time.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack to finish cooling.