Spiced Pumpkin Molasses Cookies
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Serves: 36 Cookies
 
Using a cookie scoop helps give you even and uniform cookies! You can use the cookie dough immediately, but chilling dough for at least one hour is best and up to 24 hours.
Ingredients
  • 2 Cups All Purpose Flour
  • ½ Cup Butter, softened
  • ½ Cup White Sugar
  • ½ Cup Dark Brown Sugar, packed
  • ¼ Cup Molasses
  • 1½ Teaspoon Vanilla Extract
  • ⅓ Cup Pumpkin Puree
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Ginger
  • ½ Teaspoon Nutmeg
  • 1 Teaspoon Pumpkin Pie Spice
  • ½ Teaspoon Cloves
  • 1 Teaspoon Baking Soda
  • ⅛ Teaspoon Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. In the bowl of stand mixer cream the butter and sugars, till fluffy. Then add vanilla, pumpkin puree and molasses. Beat till smooth.
  4. In a medium sized bowl, whisk together the flour, cinnamon, ginger, nutmeg, pumpkin pie spice, cloves, baking soda and salt.
  5. Slowly incorporate the dry ingredients into the wet on a very low speed till combined. After dry ingredients are combined, beat on medium speed for 1 minute.
  6. You can use the dough immediately, but chilling dough for at least one hour is best and up to 24
  7. hours.
  8. Using a cookie scoop, scoop out 12 cookies per prepared cookie sheet.
  9. Bake for 14 minutes.
  10. Remove from oven and let stand on cookie sheet 4 minutes before removing and putting on wire rack to fully cool.
Recipe by I'm At Home Baking! at http://imathomebaking.com/spiced-pumpkin-molasses-cookies/