Since I got my new Kitchenaid mixer last Thursday, I’ve used it 5 times. It’s just so much fun, and really does seem to produce a better baked good, from pie crusts, to cookies, to cakes, to breads (yup, I’ve already baked up that entire range!). Tonight Ben had a softball game, and I always like to take on a baking project when home alone – it seems to make the time go faster. I was in the mood for a spicy, gingery, chewy molasses cookie, and came across a recipe from – where else – my current favorite cookbook, Pumpkin. Because of course, everything in life is better with a little pumpkin!
1/2 cup unsalted butter, softened
1 cup sugar, plus 1/4 cup for rolling
1/3 canned pumpkin puree
1/4 cup molasses
2 1/3 cups AP flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
Beat the butter in a large bowl. Add 1 cup sugar, pumpkin, molasses, and egg and continue beating until well combined and fluffy.
Sift together remaining ingredients and gradually add to wet ingredients, beating on low speed until thoroughly incorporate. Refrigerate for up to one hour or until batter can be handled (I was impatient so I put the bowl in the freezer for about 25 minutes).
Preheat oven to 350F. Place remaining 1/4 cup sugar in a pie dish. Form the batter into walnut-sized balls. roll in sugar and arrange on cookie sheets, 2 inches apart. Bake for 10 minutes, rotating pans halfway through.
Cool for a few minutes on sheets and then remove to wire racks to continue cooling.