Chewy Pumpkin Molasses Cookies
"Need chilled overnight"
Original is 50 servings
Ingredients
Nutritional
- Serving Size: 1 (24.1 g)
- Calories 88.3
- Total Fat - 2.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 4.9 mg
- Sodium - 53.1 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 1.5 g
- Sugars - 7.3 g
- Protein - 1.7 g
- Calcium - 11.6 mg
- Iron - 0.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large mixing bowl
Step 2
Beat butter, sugar, pumpkin puree, and molasses until combined.
Step 3
In a separate bowl, whisk together flour, cloves, ginger, cinnamon, salt, and baking soda.
Step 4
Add flour mixture to pumpkin mixture and beat on low speed until just combined.
Step 5
Cover dough and refrigerate overnight
Step 6
It will be hard.
Step 7
When the dough has chilled
Step 8
Scoop out about 1½ tablespoons at a time, and roll into round balls of dough.
Step 9
Place the balls back in the fridge for another 30 minutes.
Step 10
While the balls are chilling
Step 11
Preheat the oven to 350 degrees F.
Step 12
Spray two cookie sheets with nonstick cooking spray.
Step 13
When you're ready to bake
Step 14
Pour ½ cup granulated sugar in a small bowl.
Step 15
Take the dough balls one at a time and roll in the sugar.
Step 16
Place the dough balls on the cookie sheets
Step 17
Leaving at least three inches between each cookie. They will spread while baking.
Step 18
Bake cookies until edges are set and starting to brown, but cookies are still soft.
Step 19
Around 7 minutes.
Step 20
Let cookies cool for about five minutes on the cookie sheets, then transfer to wire racks to cool completely.
Tips
No special items needed.
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