These are the very best soft and chewy pumpkin ginger molasses cookies!
I got this great idea (or what I thought was a great idea at the time…) to update my blog to a more food focused design, you know with those giant food photos and a super cool detailed recipe index. Sounds simple right? Maybe even a little fun? I thought so too! …but, that was 4 days ago!
What I thought would be a simple transformation, my web designer informed me was a major site overhaul. Oops… So, as I hope you’ve noticed, I’ve been down and out for days now (and in the blogosphere, that’s an eternity)!
To go hand-in-hand with my crazy mixed up, completely unintentional blog redesign, which by the way still isn’t complete (but I couldn’t take it anymore…just get me LIVE and we can fix it later!), I needed to come back with a crazy mixed up recipe!
These pumpkin ginger molasses cookies are perfect! It doesn’t get any more confusing. Are they fall? Or are they Christmas? I just don’t know, but that’s the beauty of it, they can be either or…both!
They have a hint of spicy pumpkin, or no wait, maybe they’re more like a ginger snap…oh forget it, they’re just soft and chewy and delicious, you’ll want to make them all season long!
- ½ cup butter
- 1 cup sugar (plus extra for rolling)
- ½ cup pumpkin puree
- ¼ cup molasses
- 1 egg
- 1 tsp vanilla
- ½ tsp sea salt
- 1-1/2 tsp cinnamon
- 1-1/2 tsp ground ginger
- 1 tsp ground cloves
- 2-1/4 cups flour
- 2 tsp baking soda
- In a large bowl, cream sugar and butter.
- Add the egg and pumpkin mix well.
- Stir in the molasses and vanilla and mix until well incorporated.
- Stir in the salt and spices.
- In a medium bowl whisk together the flour and baking soda.
- Slowly add flour mixture to the wet ingredients and stir until well mixed.
- Refrigerate 1 hour to 3 days.
- Preheat oven to 350 degrees.
- Scoop dough by the tablespoon and roll into a ball.
- Roll cookies in sugar and place on a lined baking sheet.
- Bake for 12 minutes, rotating halfway through.
- Cool on wire rack and store in an airtight container.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.