Pumpkin Ginger Molasses Cookies
A soft and chewy ginger molasses cookie with fresh pumpkin puree for a touch of fall.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20 cookies
- 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
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.
Serving: 1cookie | Calories: 142kcal | Carbohydrates: 23.4g | Protein: 1.7g | Fat: 5g | Saturated Fat: 3g | Sodium: 179mg | Fiber: 0.6g | Sugar: 12.6g