It has begun. Baking season is in full effect in my apartment and I welcome it with open arms. Molasses cookies were my absolute favorite when I was younger. My neighbor would come over with pumpkin bread and molasses cookies and I would spend my entire day wondering when it was okay for me to go get another cookie. I’ve tried to make them from her recipe a couple times over the years, but they are never right and I would just end up disappointed. So, I decided it was time to realize I will never master her molasses cookie recipe and I need to have my own. I added a bit of pumpkin to a traditional molasses cookie recipe and I’ve finally got some cookies I am not disappointed with.
Molasses Pumpkin Cookies Recipe:
1 stick butter – softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/2 cup canned pumpkin puree (not pie filling)
1/4 cup molasses
1 teaspoon vanilla extract
2-1/3 cup flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup additional white sugar for coating
In a large bowl (a hot pink one if you have it!), mix together your flour, baking soda and powder, cinnamon, cloves, ginger and salt and set aside.
In your mixer bowl (or a large mixing bowl – if you’re going to use a hand blender), beat your butter and sugars until they’re light and fluffy.
Next, add your egg and mix until well combined.
With the mixer still going, add your pumpkin, molasses and vanilla. Let the mixer work everything together.
Time for the dry ingredients! Keeping the mixer on the lowest setting, add your dry ingredients 1/3 at a time until you’ve got a nice dough formed and all the flour has been incorporated.
Chill the dough for an hour. While it’s chilling, pre-heat your oven to 350-degrees.
Once your dough is chilled, it should be easier to handle. Using a cookie scoop, scoop out a ball of dough and roll it in your hands until it forms a ball. Roll the ball in your extra sugar and place on a parchment lined baking sheet.
Bake at 350-degrees for 10-12 minutes.
Not only was I not disappointed with these cookies, I think this might by my new favorite cookie recipe!