Pumpkin Ginger Molasses Cookies
The perfect fall cookie with rich, bold molasses and the staple pumpkin flavor!
I’m very happy it’s fall (very nearly) and socially acceptable for all the pumpkin and pumpkin spice flavored foods to be available and enjoyed. I have made these cookies several times now and thoroughly enjoy them. My favorite cookie of all time is molasses cookies so I was excited to see a pumpkin version. These are a bit fluffier than my mom’s molasses cookies but they are still wonderful. The rich and bold molasses flavor still comes through with a pumpkin flare!
What You Need:
2 1/2 cups all purpose flour
1 tsp. sea salt
2 tsp. baking soda
3 tsp. pumpkin pie spice
1/4 cup coconut oil, softened but not melted
1/2 cup unsalted butter, cold and cut into 1/2 Tbsp. pats
1 cup light brown sugar
1/2 cup pumpkin puree
1/2 cup molasses
1 large egg
Directions:
In a medium bowl, whisk together flour, salt, baking soda, and pumpkin pie spice.
With a stand mixer, beat together coconut oil, butter, and brown sugar at medium speed for 3 to 4 minutes.
Add pumpkin and molasses and beat until smooth, another 3 to 4 minutes, scraping the sides periodically.
Add egg and mix on medium until just combined.
Slowly add dry ingredients 1/2 cup at a time, mixing on medium, until a thick dough comes together.
Wrap dough ball in cling wrap and chill in refrigerator for 30 minutes.
Scoop chilled dough with a cookie scooper and form each into a ball.
Place 12 dough balls on a lightly greased, parchment paper-lined, or silicone mat-lined baking sheet.
Bake cookies in preheated 350 degree oven for about 12 minutes.
Remove from oven and let sit for 2 to 3 minutes, then transfer to a wire rack.
Recipe from Fit Foodie Finds