Chewy Pumpkin Molasses Cookies

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1/2 cup Pumpkin puree, canned

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 1/2 cup Granulated sugar
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted

Found on readytoyumble.com

Description

Ingredients

• ½ cup unsalted butter
• 1 cup granulated sugar
• ½ cup canned pumpkin puree (not pumpkin pie mix)
• ¼ cup molasses
• 2¼ cup all purpose flour
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• 1½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup of granulated sugar

Directions

• In a large mixing bowl or stand mixer, beat butter, sugar, pumpkin puree, and molasses until combined.
• In a separate bowl, whisk together flour, cloves, ginger, cinnamon, salt, and baking soda. Add flour mixture to pumpkin mixture and beat on low speed until just combined.
• Cover dough and refrigerate until very cold - preferably overnight, but at least for a few hours. It will be hard.
• When the dough has chilled, scoop out about 1½ tablespoons at a time, and roll into round balls of dough. Place the balls back in the fridge for another 30 minutes.
• While the balls are chilling, preheat the oven to 350 degrees. Spray two cookie sheets with nonstick cooking spray.
• When youre ready to bake, pour ½ cup granulated sugar in a small bowl. Take the dough balls one at a time and roll in the sugar. Place the dough balls on the cookie sheets, leaving at least three inches between each cookie. They will spread while baking.
• Bake cookies until edges are set and starting to brown, but cookies are still soft. Total time will depend on your oven, but they should take around 7 - 10 minutes.
• Let cookies cool for about five minutes on the cookie sheets, then transfer to wire racks to cool completely.