These cookies are a perfect addition to coffee. I like normal molasses cookies just fine, but when you add the slight pumpkin flavor to them something wonderful happens. The pumpkin is not overpowering at all, for those that claim to dislike pumpkin it may be hard to even pick up on it without knowing. What I like best about adding the pumpkin is that it makes for very moist and fluffy cookies. Perfect for breakfast, after dinner, before bed...etc.
makes 2 dozen cookies
Ingredients
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
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
Directions
1. Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.
2. In your mixer, beat the butter on medium speed until creamy. Next, add the brown sugar, molasses, and pumpkin puree and beat for about 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.
3. Take your dough and divide it into two pieces and place each piece in plastic wrap. Now place these in the fridge for about an hour, or the freezer for 30 minutes. This will allow the dough to be much easier to handle.
4. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or use a silicone baking sheet.
5. 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. Don't work with the dough too much to get it into balls because it will only get harder to roll. Make a quick ball and roll it in sugar.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.
1. Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.
2. In your mixer, beat the butter on medium speed until creamy. Next, add the brown sugar, molasses, and pumpkin puree and beat for about 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.
3. Take your dough and divide it into two pieces and place each piece in plastic wrap. Now place these in the fridge for about an hour, or the freezer for 30 minutes. This will allow the dough to be much easier to handle.
4. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or use a silicone baking sheet.
5. 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. Don't work with the dough too much to get it into balls because it will only get harder to roll. Make a quick ball and roll it in sugar.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.
6. Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
This recipe was found at My Baking Addiction.
These look and sound delicious! Maybe when we glitter some deer, we can make some cookies too :)
ReplyDeleteThey WERE delicious :)...thanks for bringing delicious treats :).
ReplyDelete