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4.19 from 27 votes

Pumpkin Ginger Molasses Cookies

A soft and chewy ginger molasses cookie with fresh pumpkin puree for a touch of fall.
Course Sweets & Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20 cookies
Calories 142kcal
Author Kristine

Ingredients

  • 1/2 cup butter
  • 1 cup sugar, plus some for rolling
  • 1/2 cup fresh pumpkin puree
  • 1/4 cup molasses
  • 1 egg
  • 1 tsp vanilla
  • 1/2 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

Instructions

  • 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.

To bake:

  • 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.

Nutrition

Serving: 1cookie | Calories: 142kcal | Carbohydrates: 23.4g | Protein: 1.7g | Fat: 5g | Saturated Fat: 3g | Sodium: 179mg | Fiber: 0.6g | Sugar: 12.6g