Welcome to the second month of Fill the Cookie Jar! This month’s theme was fall cookies. I’m so ready for fall but this past weekend we had a burst of summer that we haven’t dealt with much this year…not really the ideal time to be baking fall cookies. I’m so ready for fall and it’s definitely feeling like it this week. I’m looking forward to low temps in the upper 40’s later this week – time to break out the comfy blankets and some new “old” clothing.
I loved these cookies and so did everyone else in my family. Both kids enjoyed them and my little guy couldn’t get enough. They’re the epitome of fall – pumpkin, molasses and spices! They’re soft and not too sweet.
To update you, we moved two weeks ago into our new house and we love it! We’re almost completely unpacked on the two main floors but need to eventually work on getting our finished basement and my office setup. I am loving my kitchen and getting used to having a dishwasher and so much more counter space. Yes, we didn’t have a dishwasher in our old house and this is the first time in my life with one….oh the little conveniences in life!
2 1/3 cups flour
2 tsp baking soda
1/2 tsp salt
1 Tbsp pumpkin pie spice
1/4 tsp black pepper
1 stick unsalted butter, softened
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree (not pumpkin pie puree)
1/2 cup granulated sugar (for rolling)
In a large bowl, mix together the dry ingredients – flour, baking soda, salt, pumpkin pie spice and black pepper.
Using a stand mixer, cream the softened butter on medium speed. Add in the brown sugar, molasses and pumpkin puree and beat for 2 minutes. Add in the egg and mix for an additional minute. Reduce the speed to low and slowly add in the dry ingredients until fully combined. The dough will be very, very soft.
Take the dough and divide in half. Wrap each half in plastic wrap and place in the refrigerator for a minimum of 4 hours. I left half my dough in over night and it was much easier to work with.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Take one of the dough packets and divide it into 12 pieces. Roll each piece into a ball and then roll in the 1/2 cup of granulated sugar. Place on the prepared baking sheet and press down on the ball with the bottom of glass so the dough is 1/4 to 1/2 inch thick. Continue with this packet of dough until all is made into cookies.
Bake for 12 to 14 minutes or until the top feels set. Let the cookies cool for 5 minutes on the baking sheet and then move to a cooling rack to continue cooling. Repeat the process with the other packet of dough.
Source: My Baking Addition