pumpkin ginger molasses cookies

October 21, 2011

What do you do when you have leftover pumpkin? You make these cookies! They’re the loveliest combination of rich molasses-sweet and ginger-spicy. If you wanted to you could substitute wholewheat flour for a more earthy, textural experience – I love wholewheat flour with these sorts of flavours (see: wholewheat pumpkin waffles).

In other news I wanted to thank you all for your emails and messages about my last blog post. What was posted as a quick note received many words of wisdom. More to come soon but for now know that I made the Rustic Black Bean and Sweet Potato Soup I had linked to and it is seriously wonderful.  So, make soup and then…make these cookies.

Have a great weekend!

Pumpkin Ginger Molasses Cookies
adapted from Two Peas and Their Pod

Ingredients

  • ½ cup (1 stick) butter, at room temperature
  • 1 cup granulated sugar, plus more for rolling the cookies
  • ½ cup pumpkin puree
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper.  In a large bowl, beat the butter and sugar together until it’s creamy and smooth. Add the pumpkin puree, molasses, egg, and vanilla extract, and mix until well combined.
  2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add your dry ingredients to wet ingredients gradually and fold until combined. Refrigerate the cookie dough for at least 1 hour.
  3. Place some extra white sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on baking sheet, about 2 inches apart. Bake for 10–14 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Makes about 3 dozen cookies.
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{ 5 comments… read them below or add one }

Mary October 24, 2011 at 1:37 pm

Im so excited to try these. Great combinations!! Thanks for posting.

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Annie October 31, 2011 at 9:31 am

I made these last week and they were fantastic! I’m a huge fan of classic ginger molasses cookies, and these were a great variation – a little more cake-y and very moist!

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Kym December 7, 2011 at 7:47 pm

How many cookies does this make? They sould DELICIOUS!

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Angharad December 7, 2011 at 11:05 pm

It makes about 3 dozen cookies – I’ve updated the recipe to reflect that, thanks!

Reply

Geoffrey December 8, 2014 at 1:42 am

I work in an office where people regularly bring communal snacks. I recently brought a batch of these cookies and they were wildly popular – it was almost embarassing, as another colleague also happened to bring homemade pumpkin cookies on the same day, and his plate was still mostly full when mine were all gone. (I’d also used real pumpkin, while I think his was from a can.) Thanks for the inspiration!

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