I have a confession to make. I am addicted to making cookies.
I find that when I have a bowl, some flour, some butter and some sugar, anything is possible. It is also my zen place. A place where all my troubles and stresses can evaporate into thin air while I mix and mash and create.
Another advantage to cookie making is licking the spoon. Always lick the spoon.
But as Toronto still hasn’t figured out that it is spring yet, with it snowing yesterday, why should I conform to the spring traditions of making berry filled everything? I am happily suck in the autumn flavors, making pumpkin, apple and banana muffins, apple pie pancakes and apple coffee cake in the past month. The only thing missing from that list are… COOKIES!!
And not just any cookies. A mash-up of pumpkin cookies, molasses cookies, and snickerdoodles. All to make this glorious, saying-goodbye-to-winter, why-is-winter-so-long cookies. Because the occasion called for it.
These cookies have everything a cookie should have in it: a little bit of spice, fluffiness, chewiness, and makes a huge batch! But trust me, they won’t last long! These cookies are as addicting as any, and make perfect gifts, or snacks for parties or movie nights.
I am planning on keeping this recipe for a while, and bake a lot of them come Christmastime. I have a list of eligible cookies that I am going to make when the cookie season rolls around, and give them out to coworkers, friends, family.. anyone who will take them really. And this one has just made the cut.
These pumpkin molasses cookies are the ultimate fall cookie! And they so soft and fluffy, you won't be able to stop eating them.
- 2 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice
- 8 Tbsp salted butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup molasses
- 2/3 cup pumpkin puree
- 1 large egg
- 1/2 cup granulated sugar, for rolling
In a medium bowl, mix together the flour, baking soda, salt and pumpkin pie spice.
In a large bowl, beat the butter until smooth and creamy. Add in the brown sugar, molasses and pumpkin puree until fully combined. Add in the egg and vanilla, and mix in until fully incorporated.
Add in the dry ingredients to the wet ingredients, and mix until fully combined. Cover with cling film, and place in the refrigerator for at least 1 hour.
Preheat the oven to 350˚F. Line two baking sheets with parchment paper, and set aside.
Roll the dough into 1 Tablespoon balls. Roll the balls in the sugar, and place on the prepared baking sheets. Use the bottom of a glass to press down the cookies until they are around 1/2 inch thick.
Place the baking sheets in the preheated oven, and bake for 12-14 minutes. Allow to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.