Description
Soft, cake-like cookies that blend the warm spice of pumpkin with the deep richness of molasses. Moist, fragrant, and perfect for fall gatherings or cozy evenings.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, then mix in molasses, pumpkin puree, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until set and lightly golden on the bottoms.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Roll dough balls in granulated sugar before baking for a sparkly finish.
- Add raisins, dried cranberries, or nuts for extra texture.
- Store with a slice of bread in the container to keep cookies soft.
- Freeze baked cookies for up to 2 months or freeze unbaked dough for fresh cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
