Soft, spicy and full of the fall flavors 99% of the population enjoys! Pumpkin, molasses, cinnamon, ginger and cloves!
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar + 1/4 cup (for rolling dough in)
1/2 cup canned pumpkin*
1/4 cup molasses**
1 large egg, at room temperature
1 tsp. vanilla
2–1/3 cups all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1–3/4 tsp. ground ginger
1–1/4 tsp. ground cloves
1/2 tsp. salt (table, sea or kosher)
In a large bowl, using a standing or hand-held mixer, cream butter and 1 cup of granulated sugar together until fluffy and smooth. Add the pumpkin, molasses, egg, and vanilla. Beat to combine well.
Using a medium-sized bowl, whisk or sift together flour, baking soda, cinnamon, ginger, cloves, and salt. Add dry ingredients to pumpkin mixture. Stir until just combined. Cover and refrigerate dough for at least 1 hour, or up to 3 days.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or Silpat liners. Put 1/4 cup granulated sugar in a bowl.
Using a cookie scoop (#20 or 3 Tbsp.), portion out dough balls and roll in granulated sugar. Place about 2 inches apart on prepared baking sheets. Bake for 20-23 minutes or until edges look set. The cookies will have a cracked appearance, and will be soft. Remove from oven and let cookies cool on the baking sheet for about 3-5 minutes before transferring to a wire rack to cool completely. Store in a covered contained for up to 5 days. Cookies also freeze well in a freezer safe container or bag.
*Canned pumpkin works best because of the moisture content. You can definitely use home-cooked pumpkin. Just be sure to drain all of the excess moisture out of it before using in the recipe.
**I prefer using “Grandma’s” brand of unsulphured molasses. Blackstrap molasses, like “Brer Rabbit” brand, can also be used, but will have a stronger, less sweeter molasses taste.
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