Pumpkin Molasses Cookies
Soft and chewy, pumpkin molasses cookies are an easy to make treat that is perfect for snacking.
Servings: 16 cookies
Ingredients
- ¾ cup melted butter, cooled
- 1 cup white sugar
- ⅓ cup molasses
- 1 egg
- ½ cup pumpkin puree
- 2¼ cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp ground ginger
- ½ tsp salt
Instructions
- In a large bowl, beat the butter and sugar together until smooth.
- Add the molasses, egg and pumpkin and continue beating until combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, ginger, and salt.
- Stir the dry ingredients into the wet ingredients, stirring until combined.
- Line two baking sheets with parchment paper or silicone mats.
- Drop the cookie dough onto the prepared pans and place in the freezer for 10 minutes, or in the fridge for 30 minutes.
- Preheat the oven to 350℉.
- Remove the cookies from the freezer and bake immediately for 15-16 minutes or until just baked in the centres.
- Allow to cool for 2 minutes on the pans before transferring to a cooling rack to finish cooling.
Notes
To make an icing, we combine one cup of confectioners' sugar with a tablespoon of milk and ¼ tsp vanilla extract. We then drizzle the icing over the cookies or dip them in the icing.
Another great option for icing on these cookies is cream cheese icing. If we have cream cheese icing leftover from another recipe, we use it on these cookies. It is also a great filling to turn these cookies into sandwich cookies.