Chewy Pumpkin Molasses Cookies

50
Servings
1d
Prep Time
7m
Cook Time
1d 7m
Ready In

Recipe: #38862

June 04, 2022



"Need chilled overnight"

Original recipe yields 50 servings
OK

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 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 & Variations


No special items needed.

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