Last week we lit our fireplace, which I consider a sure sign that fall has arrived. It wasn’t even fall yet of course, it just felt like fall and it was just a small fire, enough to chase the dampness and draw us all into the living room.
It just so happened that I started baking with pumpkin last week too. Another sure sign of fall. There’s nothing like chilly mornings and cold floors underfoot to get you thinking about warm spices and fall flavours.
Molasses and pumpkin make a lovely pair, which drew me to this pumpkin molasses cookie recipe.
Don’t be deceived by this cookie’s sugar coated crackly appearance. Thanks to the addition of pumpkin puree these cookies have a lovely soft cake-like texture. They’re not chewy like traditional molasses crackle cookies. But now that it’s fall the texture is almost comforting, reminiscent of gingerbread cake. (As one reader, Sarah, put it, “These cookies are so good! Its like mini gingerbread cakes.”)
Pumpkin Molasses cookies would be delicious sandwiched with a light buttercream frosting. Scent the frosting with a little coffee and the cookies become Pumpkin Spice Latte cookies.
Pumpkin Molasses Cookies
Adapted from My Baking Addiction
- ½ cup butter, softened
- 1 cup light brown sugar
- 1/4 cup Crosby’s Fancy Molasses
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 egg
- 2 1/3 cups flour
- 2 tsp baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 ½ tsp. ginger
- ½ tsp. cloves or nutmeg
- 1/2 cup sugar, for rolling
- In a large bowl cream butter and sugar. Blend in molasses then pumpkin. Mix well and whisk in egg.
- In another bowl combine flour, baking soda, salt and spices.
- Stir flour mixture in the pumpkin mixture and mix until well combined.
- Scoop dough by the tablespoon and form into balls. Roll balls in sugar to coat.
- Place on parchment lined baking sheet and bake at 350 F for 10-12 minutes until set.
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