Today, I decided to bake these pumpkin molasses cookies I found on Pinterest for the Packer game. Bob and I went to his brother’s house for the game, and I thought cookies would be a good game day dessert to share. I made the dough and it had to chill in the freezer for 30 minutes or in the fridge for 1 hour. As soon as I put it in the freezer, Bob said it was time to go even thought it was only 10:45 a.m. I guess we had to go to the grocery and pick up stuff for a dip his brother wanted to make.
So needless to say the cookie making was delayed until after the game… oh well, more for me!
These cookies stay nice and soft and chewy. However, they taste more like regular molasses cookies than pumpkin molasses. Next time, I think I’ll add more pumpkin or pumpkin pie spice to give it more pumpkin flavor.
Pumpkin Molasses Cookies Recipe (from My Baking Addiction)
2 1/3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
1/4 tsp black pepper
8 Tbs butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
1/2 cup sugar, for rolling
1. Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.
2. In a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed.
3. Add the egg and beat for 1 minute more.
4. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
5. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky…very sticky, so the longer time it can chill the easier it is to work with.
6. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
7. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into pieces and roll each into a ball. Roll the balls in the sugar and use a the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not over crowd because they will expand some while they bake.
8. Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
9. Repeat with second batch of dough.