This recipe popped up on my facebook feed a few weeks ago, looked good, and was dutifully printed for future use. When I was thinking about snacks to make for a recent meeting I decided to give it a try.
These were a great addition to the stream of comfort food that is appearing at the table now that the weather has turned decidedly cooler.
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.
The only change I made to the recipe was to chill the dough prior to forming it into balls - it was just too soft to roll at that point (although real tasty as I licked it off my fingers! *smile*). After an our in the fridge it was fine.
Pumpkin Molasses Cookies
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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