Pumpkin Molasses Cookies
This recipe makes about 18 to 22 cookies. If wanting more pumpkin flavor, add 1/2 or 1/3 cup instead of a 1/4 cup of pure pumpkin.
Servings: 18
Ingredients
- 3/4 cup shortening or room temp unsalted butter
- 1 cup white granulated sugar + more sugar for rolling
- 1 large egg
- 1/4 cup full flavor molasses
- 1/4 cup pure pumpkin puree; pure pumpkin not pumpkin pie filling
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon cloves
- 2 teaspoons baking soda
- 3/4 teaspoon kosher salt
Instructions
- Preheat your oven to 375 degrees.
- Using your stand mixer fitted with the flat beater attachment or your electric hand mixer, cream together the shortening (or butter if you are using butter) and sugar. Add the egg, molasses and pumpkin. Mix together.
- In a separate mixing bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda and salt. Slowly add the dry ingredients into the wet molasses mixture. Mix until combined.
- Using a medium cookie scoop, scoop out tablespoon sized cookie dough balls. Dip and roll in sugar and then place on baking sheet. Press down each cookie dough ball slightly using a glass or cup and bake for about 12 to 14 minutes, rotating your baking sheet after 8 minutes.
- Remove from oven, allow to cool for a few minutes and enjoy!