Description
Delightful chewy cookies infused with pumpkin and warm spices, perfect for autumn.
Ingredients
- 226 g unsalted butter (1 c)
- 200 g light brown sugar
- 150 g granulated sugar
- 1 large egg (50 g w/out shell) at room temp
- 1 tsp vanilla extract
- 35 g molasses (2 Tbs)
- 56 g canned pumpkin puree
- 1 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1 tsp baking soda
- 295 g all-purpose flour
- 50 g sugar (for sprinkling)
- 2 tsp ground cinnamon (for sprinkling)
Instructions
- Cream the unsalted butter with the light brown sugar and granulated sugar until light and fluffy.
- Beat in the large egg, vanilla extract, molasses, and pumpkin puree until well combined.
- Whisk together the all-purpose flour, ground cinnamon, salt, allspice, cloves, ginger, and baking soda in a separate bowl.
- Add the dry mixture to the wet ingredients, stirring until just combined.
- Drop rounded tablespoons onto a prepared baking sheet, leaving space for spreading.
- Mix the sugar and ground cinnamon for sprinkling over the cookies and sprinkle a small amount on each dough ball.
- Bake for 10-12 minutes, or until the edges are set but the centers appear slightly soft.
- Allow to cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider incorporating chocolate chunks or nuts. Store in an airtight container to maintain freshness.
