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 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!