Chewy Pumpkin Molasses Cookies
"Need chilled overnight"
- 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
In a large mixing bowl
Beat butter, sugar, pumpkin puree, and molasses until combined.
In a separate bowl, whisk together flour, cloves, ginger, cinnamon, salt, and baking soda.
Add flour mixture to pumpkin mixture and beat on low speed until just combined.
Cover dough and refrigerate overnight
It will be hard.
When the dough has chilled
Scoop out about 1½ tablespoons at a time, and roll into round balls of dough.
Place the balls back in the fridge for another 30 minutes.
While the balls are chilling
Preheat the oven to 350 degrees F.
Spray two cookie sheets with nonstick cooking spray.
When you're ready to bake
Pour ½ cup granulated sugar in a small bowl.
Take the dough balls one at a time and roll in the sugar.
Place the dough balls on the cookie sheets
Leaving at least three inches between each cookie. They will spread while baking.
Bake cookies until edges are set and starting to brown, but cookies are still soft.
Around 7 minutes.
Let cookies cool for about five minutes on the cookie sheets, then transfer to wire racks to cool completely.
No special items needed.