pumpkin ginger molasses cookies

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

Ingredients

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

Directions

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.

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Category: recipe | Tags: autumn, baking, cookies, sweet treats 4 comments »

4 Responses to “pumpkin ginger molasses cookies”

Mary
October 24th, 2011 at 1:37 pm
Im so excited to try these. Great combinations!! Thanks for posting.

[Reply]
Annie
October 31st, 2011 at 9:31 am
I made these last week and they were fantastic! I’m a huge fan of classic ginger molasses cookies, and these were a great variation – a little more cake-y and very moist!

[Reply]
Kym
December 7th, 2011 at 7:47 pm
How many cookies does this make? They sould DELICIOUS!

[Reply]
Angharad Reply:
December 7th, 2011 at 11:05 pm
It makes about 3 dozen cookies – I’ve updated the recipe to reflect that, thanks!

[Reply]