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18
Sep
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Can’t Stop Baking! |
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!
These are sweet, spicy, and deliciously chewy. A perfect compliment to your latte on a cool, crisp autumn day, and a wonderful stuffer for your cookie jar. If you love candles scented like fall baked goods (you know, the pumpkin, cinnamon, etc), you’ll love how these make your home smell while baking. Simple as your favorite chocolate chip cookie, and a delightful change from the ordinary. Enjoy!
Pumpkin-Molasses Snaps1/2 cup unsalted butter, softened
1 cup sugar, plus 1/4 cup for rolling
1/3 canned pumpkin puree
1/4 cup molasses
1 egg
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.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Renea — September 18, 2007 @ 2:29 am
Wow those look great! Isn’t the KA mixer the best?! I love mine too!
Elly — September 18, 2007 @ 2:39 am
Adding these to my holiday baking list 🙂 They look great!
dX-XeL — September 18, 2007 @ 3:37 am
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Tara — September 18, 2007 @ 10:40 am
i’m sold! looking forward to making these!
Carrie — September 18, 2007 @ 11:27 am
I’m lovin’ all the pumpkin recipes!
Sarah — September 18, 2007 @ 2:49 pm
Oh goodness! These look delish! Totally adding these to my list of “to make” recipes.
Valli — September 18, 2007 @ 3:01 pm
Pumpkins will be everywhere soon. It’s good to know I can make delicious, chewy pumpkin cookies. Just how I like them!!!!
Nunnie's Attic — September 18, 2007 @ 7:19 pm
I love these kind of cookies. If you get a chance, check out my blog. I have a recipe for Gingerbread Butterscotch cookies listed. They were delicious. I’ll have to make this recipe now. I can just feel it.Love,Julie
Kevin — September 18, 2007 @ 10:37 pm
Those look good. You have been doing a lot of recipes with pumpkin lately. I really am going to have to try cooking with pumpkin. I am still thinking about the pumpkin gnocchi.
MrsSisler — September 19, 2007 @ 12:35 am
wow, i’ll have to try these!
Annie — September 19, 2007 @ 1:12 am
Oh wow, these look great! I’m adding this to the list of a million pumpkin recipes I want to try 🙂
Emilie — September 21, 2007 @ 5:22 am
Mmmm….I’ll have to make these soon. Don’t let me forget! I love pumpkin, molasses, and spice.
Mehgan — September 21, 2007 @ 5:10 pm
Whoa, I got my KitchenAid last Thursday, too! (The 13th) Anyway, my hubby love love loves pumpkin, so I will definitely be making these very soon. I don’t know why I never even thought of adding pumpkin to molasses/ginger cookies, that’s pure genius! Awesome, Cara!
Bake your cake and eat it too — September 23, 2007 @ 11:15 pm
Yay, I’m not the only one who loves pumpkin. That cookie is everything I love compiled into one. They look great.
rach257 — September 25, 2007 @ 5:47 pm
just wanted to tellyou that i thought of you whilw i was in the grocery store the other day buying my very first cans of pumpkin ever! 🙂
Jeena — September 26, 2007 @ 4:35 pm
Hi there you have a great blog,lovely recipes. Feel free to visit my blog too 🙂 Jeena xxClick Here For Food Recipes
yellowfish — December 10, 2009 @ 7:13 am
oh wow, these sound delicious!
Marcia — December 10, 2009 @ 4:16 pm
Question – is that 1/3 cup of canned pumpkin or 1/3 of a can? I'm anxious to try these but those amounts could make a big difference!Marcia
Cara — December 14, 2009 @ 5:41 am
Hi Marcia, it is indeed 1/3 of a cup, not a can. Enjoy 🙂
Jenny — December 22, 2009 @ 3:41 pm
Thank you for posting this recipe. It was absolutely FANTASTIC and I will definitely make it again! I used 1/3 cup of fresh pumpkin puree instead of canned and it was so good.