Description
A decadent fusion of autumn flavors, these cookies feature a chewy texture and a deep, spiced profile thanks to the blend of pumpkin and molasses.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1/3 cup unsulfured molasses
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and brown sugar together in a large bowl until light and fluffy.
- Beat in the pumpkin puree, molasses, egg, and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
- Chill the dough in the refrigerator for at least 30 minutes to prevent spreading.
- Scoop about 1.5 tablespoons of dough per cookie and place on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers remain slightly soft.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American