What do you do when you have leftover pumpkin? You make these cookies! They’re the loveliest combination of rich molasses-sweet and ginger-spicy. If you wanted to you could substitute wholewheat flour for a more earthy, textural experience – I love wholewheat flour with these sorts of flavours (see: wholewheat pumpkin waffles).
In other news I wanted to thank you all for your emails and messages about my last blog post. What was posted as a quick note received many words of wisdom. More to come soon but for now know that I made the Rustic Black Bean and Sweet Potato Soup I had linked to and it is seriously wonderful. So, make soup and then…make these cookies.
Have a great weekend!
Pumpkin Ginger Molasses Cookies
adapted from Two Peas and Their Pod
- ½ cup (1 stick) butter, at room temperature
- 1 cup granulated sugar, plus more for rolling the cookies
- ½ cup pumpkin puree
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- Preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. In a large bowl, beat the butter and sugar together until it’s creamy and smooth. Add the pumpkin puree, molasses, egg, and vanilla extract, and mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Add your dry ingredients to wet ingredients gradually and fold until combined. Refrigerate the cookie dough for at least 1 hour.
- Place some extra white sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on baking sheet, about 2 inches apart. Bake for 10–14 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Makes about 3 dozen cookies.