The other day, I said to myself, “Self, I want to make some miniature pumpkin pies with ginger snap crusts.” That still sounds delicious, but somewhere along the way in my thought process I decided that I didn’t want to buy any cookies (although those Murray old-fashioned things are just classic) and make some soft, mm mm, chewy cookies. I’ve made molasses cookies lots of times before and unwillingly eat the entire pan myself (let the judgement commence), but this time I thought, “…pumpkinnnnn.”
I mean, I always think, “…pumpkinnnnn.”
And so it turns out that molasses cookies with pumpkin inside of them are delicious. Did we ever have any doubt? And they are perfect for the second installment of the pumpkin series.
1/2 cup unsalted butter
1 cup cane sugar, plus more for rolling
1/2 cup roasted pumpkin purée
1/4 cup molasses
2 1/3 cups unbleached flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1 tsp ground cloves
1/2 tsp salt
Preheat the oven to 350º. Beat butter using an electric mixer until it’s fluffy. Add the sugar, pumpkin, molasses, and egg and mix until combined. Add the rest of the ingredients and beat until combined and a batter forms. Cover and refrigerate for at least one hour.
Line a baking sheet with parchment paper and fill a bowl with cane sugar for rolling. Roll the batter into tablespoon sized balls and roll until evenly coated in the sugar. Leave a couple of inches in between each ball of dough and bake about 10 minutes or until the tops of the cookies look cracked. After letting them rest for a few minutes out of the oven, transfer them to a wire rack to cool completely.
After making these, my friend Caylee said, “Ahh, please give me the recipe.” And the two of us sat there together stuffing our faces, not caring that crumbs were flying out of our mouths at each other as we spoke, while we probably wiped our fingers on our pants as we watched the Gamecocks play football. So, Caylee, this post is dedicated to you.