Indulge in the warm flavours of fall with delectable pumpkin molasses cookies. This delightful treat combines the rich, earthy taste of pumpkin with the sweet, robust flavour of molasses, creating a perfect balance of sweetness and spice.
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup pumpkin puree
¼ cup molasses
1 egg
1 teaspoon vanilla extract
½ cup granulated sugar (for rolling the cookies)
Instructions:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
Add in the pumpkin puree, molasses, egg, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Scoop rounded tablespoons of cookie dough and roll them into balls.
Roll each cookie dough ball in the remaining ½ cup of granulated sugar until coated.
Place the coated cookie dough balls onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Related
Pumpkin Molasses Cookies
Ingredients
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup pumpkin puree
- ¼ cup molasses
- 1 egg
- 1 tsp vanilla extract
- ½ cup granulated sugar (for rolling the cookies)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Add in the pumpkin puree, molasses, egg, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Scoop rounded tablespoons of cookie dough and roll them into balls.
- Roll each cookie dough ball in the remaining ½ cup of granulated sugar until coated.
- Place the coated cookie dough balls onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.