A lot of pumpkin cookies, while very good, are very cakey. These pumpkin cookies, however, are moist and have the perfect texture. Because of the molasses, the pumpkin flavor isn't as pronounced as I would like it to be, but they are still delicious and very, very addicting.
Pumpkin Spice Cookies(Source: Beantown Baker)
1/2 cup unsalted butter, softened
1 cup sugar, plus 1/4 cup for rolling
1/3 canned pumpkin puree
1/4 cup molasses
1 egg
2 1/3 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1. Beat the butter in a large bowl. Add 1 cup sugar, pumpkin, molasses, and egg and continue beating until well combined and fluffy.
2. Sift together remaining ingredients and gradually add to wet ingredients, beating on low speed until thoroughly incorporate. Refrigerate for up to one hour or until batter can be handled.
3. Preheat oven to 350F. Place remaining 1/4 cup sugar in a pie dish. Form the batter into walnut-sized balls. Roll in sugar and arrange on cookie sheets, 2 inches apart. Bake for 10 minutes, rotating pans halfway through.
4. Cool for a few minutes on sheets and then remove to wire racks to continue cooling.
1 comments on "Pumpkin Spice Cookies"
Except for the cookie part these sound great! LOl, just kidding....sorta. :) I just like eating cookies not baking them.
~ingrid
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