Thursday, September 5, 2013

Pumpkin Molasses Cookies


Autumn is almost here and the pumpkins are ready for picking!
Pumpkin and molasses are a wonderful combo in these soft cookies. When my daughter brought me a taste of these cookies I knew I would be adding them to my list of favorite cookies.
Do you use canned pumpkin from the store or do you prefer to cook up your own?

  • 1/2 cup butter, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 cup pumpkin, cooked
  • 2 teaspoons vanilla
  • 2 1/3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • sugar for rolling cookies
  1. Beat together butter and sugars until creamy.
  2. Add egg, molasses, pumpkin, and vanilla, mix till well blended.
  3. Whisk together dry ingredients and add to the creamed mixture just until combined.
  4. Refrigerate dough for 1 hour.
  5. Scoop tablespoons of dough, roll in balls, and roll in sugar. The dough is sticky so this is a bit messy.
  6. Place 2" apart on parchment lined baking pans.
  7. Bake in 350ยบ oven for 10 to 12 minutes.
  8. Let cookies cool on the baking pan for a few minutes, then transfer to a cooling rack to cool completely.






22 comments:

  1. I am a sucker for anything pumpkin and molasses. My 2 favorite things. I can't wait to try these. Thanks for sharing!

    ReplyDelete
  2. These sound so delicious! And a perfect fall treat with a cup of tea. Thanks!

    ReplyDelete
  3. I can't wait to make these! They sound so good. I love baking with pumpkin. I like to cook up my own pumpkin so much cheaper then buying it from the store. At the store you get one can 2 cups worth for $3. When you can buy a whole pumpkin for $4 and get around 20 or more cups worth. It is a bit more work but so worth it.

    ReplyDelete
  4. Oh my DIL will want to make these - she's a real fan of pumpkin!

    ReplyDelete
  5. These are amazing. I do them as a drop cookie and then do a spice cream cheese frosting...mmmmmmmm

    ReplyDelete
    Replies
    1. Could you please elaborate on the ingredients for the frosting!

      Delete
  6. Are these a crisp cookie or a chewy cookie when done? We like the chewy molasses cookies. Our pumpkins are not ready yet but I still have a couple cups in the freezer.

    ReplyDelete
    Replies
    1. They are not crispy, they are a soft cookie.

      Delete
  7. These look delicious! How do you cook up pumpkin? I would much rather do it myself than buy canned, but I don't know how.

    -Bobbi
    amid.this.moment (at) gmail (dot) com

    ReplyDelete
    Replies
    1. The gal on this blog shows how it is done. My method is the same.

      http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/

      Home cooked pumpkin is cheaper and better tasting I think.

      Delete
  8. These look yummy, I'm going to make them ahead of time and freeze them in a roll. when ready just slice, roll in sugar and bake. I'll let you know how they turn out. This recipe like all your others sound wonderful. Thanks for sharing.

    ReplyDelete
    Replies
    1. Please let us know how this works..I would love to try this method.

      Delete
  9. Oh - Ihave to make these! Two of my favourite flavours!!!

    ReplyDelete
  10. This comment has been removed by the author.

    ReplyDelete
  11. Any idea how many cookies this recipe will make?

    ReplyDelete
    Replies
    1. Thanks Betty, will be making these today. We love anything with pumpkin and spices around here. Thanks again for the wonderful recipe.

      Delete
  12. I just made these over the weekend and kids loved them and so did the parents!!! :)

    ReplyDelete
  13. I made these today. I really liked them. The pumpkin makes them a softer cookie than ginger snaps.

    ReplyDelete