Description
Warm, inviting cookies that capture the cozy flavors of fall, perfect for sharing or enjoying by the fire.
Ingredients
Scale
- 226 g (1 cup) unsalted butter, softened
- 200 g light brown sugar
- 150 g granulated sugar
- 1 large egg (50 g without shell), room temperature
- 1 tsp vanilla extract
- 35 g (2 tablespoons) molasses
- 56 g canned pumpkin puree
- 1 ½ tsp cinnamon
- ¾ tsp salt
- ¾ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 tsp baking soda
- 295 g all-purpose flour
- 50 g sugar (for rolling)
- 2 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (180°C). Prepare a baking sheet lined with parchment paper.
- Cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, molasses, and pumpkin puree. Beat until well incorporated.
- Whisk together the flour, baking soda, salt, cinnamon, allspice, cloves, and ginger in a separate bowl.
- Gradually combine the dry ingredients with the wet mixture, stirring until just combined.
- Combine the sugar and cinnamon for rolling in a small bowl.
- Scoop out the dough (about 2 tablespoons per cookie) and roll each ball in the cinnamon-sugar mixture.
- Place the cookies about 2 inches apart on the baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden, but centers appear soft.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Chill the dough for about 30 minutes for thicker cookies. Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg