These pumpkin spice cookies are like gingerbread in cookie form. Soft & chewy with plenty of molasses, pumpkin & spice that bring the taste and aroma of fall right into your home.
It's time for another Creative Cookie Exchange and this month the theme was pumpkin. What a great theme for this time of year and, for those of us that love pumpkin, a special treat. I must confess, I have never made a pumpkin cookie before. I have made pumpkin bars, pumpkin caramel rolls, pumpkin pie and pumpkin caramel popcorn but never a pumpkin cookie. How could that be when I love pumpkin so much? I'm not sure but I am about to amend that omission.
These pumpkin spice cookies, that I adapted from a recipe I found on Two Peas & Their Pod, looked like the answer to my cookie quest. I adapted the spices, but not much else, and they came out delicious. They remind me of gingerbread in cookie form with a little pumpkin pie flavor tossed in.
They are a soft cookie, so don't be surprised when they stay that way. I thought, from the original recipe name, gingersnap cookies, that they would be crisp - not so! I think the hubs and his work crew would have preferred them that way but I liked them just the way they were. Oh, by the way, the cookies get more delicious the longer they are stored. So don't be surprised when everyone likes them even better the second or third day.
More pumpkin recipes for fall
Iced Pumpkin Latte - has all the cool flavor of pumpkin you could want, mixed with deep, rich roasted coffee, then finished with the sweet taste of chocolate. Served cold or warm, it's all delicious!
Pull Apart Caramel Rolls - breakfast never tasted so good or was so easy to make. Pull apart gooey caramel monkey rolls with a hint of pumpkin.
Pumpkin Chocolate Spice Bars - are spicy, moist bars , dotted with chocolate chips, that you can have in your mouth in no time.
PUMPKIN SPICE COOKIES
- ½ cup butter, softened
- 1 cup granulated sugar, plus more for rolling
- ½ cup pure pumpkin
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2-⅓ cups flour
- 2 teaspoons baking soda
- 4 teaspoons pumpkin pie spice
- ½ teaspoon salt
- In a large bowl of electric mixer, beat butter and sugar until creamy. Add pumpkin, molasses, egg and vanilla and beat well.
- In a medium bowl, combine remaining ingredients. Add to pumpkin mixture and mix until well combined.
- Place in plastic wrap and chill dough in refrigerator for at least 1 hour. I made mine the day before and it worked out very well.
- When ready to bake, preheat oven to 350 degrees. Line several cookie sheets with parchment paper.
- Place a small amount of sugar in a bowl.
- Using a small cookie scoop or a tablespoon, form dough into balls. Roll them in sugar and place on prepared cookie sheets, spacing about 2" apart.
- Bake for 12 minutes or until cookies have slightly cracked looking tops. Cook longer for a crisper cookie.
- Remove from oven and place on wire racks. Let cool 5 minutes then remove cookies and set on wire racks to cool completely.