Description
These cookies encapsulate the essence of fall with their warm spices and chewy texture, perfect for an afternoon snack or family gatherings.
Ingredients
Scale
- 226 g unsalted butter (1 c), room temperature
- 200 g light brown sugar
- 150 g granulated sugar
- 1 large egg (50 g w/out shell), room temperature
- 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 ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 295 g all-purpose flour
- 50 g sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the room temperature butter, light brown sugar, and granulated sugar until fluffy and golden.
- Add the egg, vanilla extract, molasses, and pumpkin puree, mixing until well combined and creamy.
- Whisk together the flour, baking soda, salt, cinnamon, allspice, cloves, and ginger in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Combine the rolling sugar and cinnamon in a small bowl.
- Scoop the dough and roll it into balls, then roll each in the sugar and cinnamon mixture.
- Place the cookie balls on the prepared baking sheets, leaving space between each.
- Bake for 10-12 minutes, or until the edges are golden. Allow to cool slightly before transferring to wire racks.
Notes
Dough can be made ahead and refrigerated for up to 3 days. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg