Pumpkin Molasses Cookies

I adore a soft and chewy ginger molasses cookie and this one is extra satisfying and a bit more nutritious with the addition of some pumpkin.  The dough for these cookies can be made well in advance and kept in the fridge until you are ready to bake them.  Once baked, these cookies stay fresh for days.

Pumpkin Molasses Cookies (inspiration)

1/2 earth balance butter spread (or butter)

3/4 cup sugar

1/2 cup pure pumpkin puree

1/4 cup molasses

1 egg

1 tsp vanilla extract

2 1/2 cups flour

2 tsp baking soda

2 tsp cinnamon

1 1/2 tsp ground ginger

1 tsp cloves

a pinch of nutmeg

1/2 tsp salt

Method:

In a large bowl, beat together butter and sugar until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour.

Preheat oven to 350° F.

Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on parchment lined baking sheet, about 2 inches apart. Bake for about 10 minutes, or until cookies look cracked and set at the edges. Let cookies cool on baking sheet for  2 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Enjoy as a snack or dessert, these cookies pair well with a mug of coffee (or tea).

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