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


  • 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


  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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