Pumpkin-y Molasses Spice Cookies

I love cookies, but I don’t make them nearly enough. Sometimes it seems like a lot of work to make them by the time all the batched have baked and cooled and the mess is cleaned up. Especially the mess. With cookies I’m more likely to have helpers. At least one, sometimes two. These helpers are of the variety just around 3 feet tall. And they usually make big messes!

Despite my slight cookie making dislike, I got it in my head that I wanted to make some kind of a pumpkin cookie, but also a new recipe. I thought it’d be fun to try a version of a molasses spice cookie with some pumpkin in it. A soft, chewy version instead of the crisp gingersnap type cookie. So while Madeline and I waited for Daddy to get home (he was working late, and Logan was playing in his room) we got busy on our baking.

It was great to spend some time one on one with Madeline as Logan is usually tagging along too. Or in his mind, Madeline is the one tagging along. She’s growing up so fast and is ready to help Mommy out in the kitchen. I really look forward to creating these memories. She’s a total Daddy’s Girl right now, and that makes these times where she’s interested in what I am doing really special.

Well, the cookies were fabulous and we ate all of them that night while we waited for Eric to come home and then some more after he arrived. The big dilemma of the night was that I hadn’t taken any photos. I took the opportunity to enjoy this recipe again so I could photograph them and get the recipe down before it ends up forgotten.

Don’t forget to enter the I Loved, I Lost, I Made Spaghetti giveaway.

Pumpkin-y Molasses Spice Cookies
adapted from Baking: From My Home to Yours

  • 2 1/3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 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

Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and pepper.

Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer 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. Add the egg and beat for 1 minute more. 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.

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, so the longer time it can chill the easier it is to work with.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece 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.

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.

Repeat with second batch of dough.