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 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 and pureed
- 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
- Beat together butter and sugars until creamy.
- Add egg, molasses, pumpkin, and vanilla, mix till well blended.
- Whisk together dry ingredients and add to the creamed mixture just until combined.
- Refrigerate dough for 1 hour.
- Scoop tablespoons of dough, roll into balls, and roll in sugar. The dough is sticky so this part is a bit messy.
- Place 2" apart on parchment lined baking pans.
- Bake in a 350ยบ oven for 10 to 12 minutes.
- Let cookies cool on baking pans for a few minutes, then transfer to a cooling rack to cool completely.
I am a sucker for anything pumpkin and molasses. My 2 favorite things. I can't wait to try these. Thanks for sharing!
ReplyDeleteThese sound so delicious! And a perfect fall treat with a cup of tea. Thanks!
ReplyDeleteI 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.
ReplyDeleteOh my DIL will want to make these - she's a real fan of pumpkin!
ReplyDeleteThese were soooooo good!!!
ReplyDeleteThese are amazing. I do them as a drop cookie and then do a spice cream cheese frosting...mmmmmmmm
ReplyDeleteCould you please elaborate on the ingredients for the frosting!
Deleteyuummmy!!
ReplyDeleteAre 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.
ReplyDeleteThey are not crispy, they are a soft cookie.
DeleteThese look delicious! How do you cook up pumpkin? I would much rather do it myself than buy canned, but I don't know how.
ReplyDelete-Bobbi
amid.this.moment (at) gmail (dot) com
The gal on this blog shows how it is done. My method is the same.
Deletehttp://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/
Home cooked pumpkin is cheaper and better tasting I think.
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.
ReplyDeletePlease let us know how this works..I would love to try this method.
DeleteOh - Ihave to make these! Two of my favourite flavours!!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteAny idea how many cookies this recipe will make?
ReplyDeleteApprox 3 dozen
DeleteThanks Betty, will be making these today. We love anything with pumpkin and spices around here. Thanks again for the wonderful recipe.
DeleteI I like this
ReplyDeleteI just made these over the weekend and kids loved them and so did the parents!!! :)
ReplyDeleteI made these today. I really liked them. The pumpkin makes them a softer cookie than ginger snaps.
ReplyDelete