Some flavors work both in sweet and savory combinations. Pumpkin is one of those. A roasted pumpkin soup is a great savory dish while pie and pumpkin rolls are great sweet ones. Looks like Maggie has found another great one to add to the sweet list….
I needed a quick dessert to take to a party this week that I could make a night or two ahead due to an incredibly busy schedule. So, cookies seemed like the best option. Decided to hop on Pinterest and poke around and found these.
I tweaked the recipe a bit for my own taste, using brown sugar instead of white, and eliminating ground cloves as I just don’t like cloves in anything but baked ham. Thought they sounded and looked pretty good.
Just took them out of the oven, and I couldn’t be more pleased! They are gorgeous, smell and look amazing, and taste as good as I hoped! They are soft, slightly chewy, and not too sweet. Perfect for the autumn barn party we’re heading to tomorrow night. If you like pumpkin and molasses, make these cookies.
Pumpkin Molasses Cookies
What you need:
1/2 cup butter, room temperature
1 cup brown sugar
1/4 cup granulated sugar, reserved for rolling the cookies
1/2 cup pure pumpkin
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoons ground ginger
1/2 teaspoon salt
What you do:
In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely. Makes about 3-4 dozen cookies.
Rantings of an Amateur Chef 
Oh yes…Going to ask one of my resident pastry chefs to put out a batch of these….very nice.
Had a sweet pumpkin desert recently…delicious. 🙂
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Oh these sound gorgeous! I’m so jealous, I wish we could find canned pumpkin and stuff here… I’m dying to try pumpkin everything. 🙂
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MMMM,…these cookies look so delectable & appetizing o! A must make!
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Gonna try this one, looks and sounds amazing!
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Looks enticing and reminds me of the Thanksgiving holiday!
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Those sound great and are easily veganized! Thanks for sharing. 🙂
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Those look delicious! Great idea.
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These are holy crap good, thanks!
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I collect pumpkin recipes! I think we might make these today! Thanks.
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I love recipes that use pumpkin and very little refined sugar. I’ll have to try these!
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