HOME TOUR

Spicy fall cookies, is there anything better? Baking this time of year is a joy. When the kids walked in the door from school the first thing out of their mouths was “what is that delicious smell?” Baking these is like lighting a realllllllly good candle. I have a Molasses Ginger Cookie recipe that I absolutely love and was hesitant to mess with perfection. But this one has a different feel. It is softer and “cake-ier” for lack of a better word, with the addition of the pumpkin. And although far from “healthy,” adding a fruit (pumpkin) in these pumpkin molasses cookies is a welcome bonus when eating a sweet treat.

INGREDIENTS

Makes 24 Cookies

2 1/3 C All Purpose Flour

1 1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Salt

1 Tbsp Pumpkin Pie Spice

1 Stick Salted Butter, room temperature

2/3 C Canned Pumpkin

1 C Brown Sugar, lightly packed

1/4 C Black Strap Molasses (I love the Brer Rabbit brand)

1 Egg

Granulated Sugar for rolling dough

INSTRUCTIONS

Mix together the dry ingredients–flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In a medium mixing bowl, using handheld mixers or your stand mixer fitted with a paddle attachment, beat the butter and brown sugar until creamy, at least 1 minute. Add in the molasses, I usually use slightly less than a 1/4 C. Then add in the pumpkin and egg and beat until combine.

Add the flour mixture and mix just until the dough comes together. It will be a sticky dough that needs to be chilled in order to workable. I set a timer, stuck my dough in the freezer for 30 minutes, turned my oven on to preheat (350 degrees F), cleaned up my kitchen mess and the timing worked. I found that between my first and second batch, I stuck the dough in the freezer. Probably a better option is mix this up the night before you need it and chill it in the refrigerator so it is actually chilled through.

Once your dough is chilled, scoop golf ball size rounds and roll them in sugar. I use my Silpat liner or parchment paper for easy release from my stainless steel baking sheets. Bake at 350 degrees for 10-12 minutes. Mine were ready at exactly 12 minutes. Let them cool on the pan for a few minutes before you move them to the cooling rack.

And enjoy these delicious Pumpkin Molasses Cookies with an Oatmilk Maple Latte for the ultimate fall treat. And then maybe the Apple Harvest Salad with my favorite dressing just to fully embrace all those fall feels.

Enjoy! Make sure to stop by and see all the fall-inspired recipes from my friends below.