Pumpkin Ginger Molasses Cookies

The perfect combination of fall flavor baked into one cookie, these Pumpkin Ginger Molasses Cookies are easy to make and so delicious you'll be making them again and again through the season!

COOK + BAKE | Published September 11, 2017

A quick and easy recipe for a delicious fall cookie - Pumpkin Ginger Molasses Cookies

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When fall arrives, it sometimes seems like everywhere you look is another recipe or product for something involving pumpkin. I know there are those of you who adore finding a new way to add this fall flavor into your diet. And then there are those of you who cringe at the thought of seeing anything else involving the orange gourd. If you fall into the later camp, today is not your day. But be sure to check back tomorrow to see how I decorated my front porch for the season!

For those of you who excitedly anticipate those pumpkin spice lattes and pumpkin flavored everything, it is time for the second post in the Tastes of the Season series hosted by Kristen at Ella Claire. And this week, we are all sharing a recipe for a pumpkin flavored treat.

Believe me when I say some of the bloggers sharing today have really come up with unique ways to add a bit of fall flavor into your breakfast, snack, dessert, and even soup! Links and pictures to everyone's recipes appear at the end of this post.

Speaking for myself, I actually enjoy seeing what new ways I can add pumpkin flavor to foods during the fall. My favorite recipe last year was for Pumpkin Chocolate Chip cookies and I hope to make those again very soon.

I love baking up a few different cookie recipes during the fall. Then I can enjoy some straight from the oven and also put a dozen or so in the freezer to pull out as the season continues. So I knew I wanted to find another cookie recipe with a delicious fall punch to it like last year and I'm happy to share it with you today.

After a little searching, I came across some Pumpkin Ginger Molasses Cookies here. A few tweaks were made to make the recipe even easier than it already was and I am thrilled with how well they turned out. They have a crisp sugary coating, but are so soft on the inside. This recipe combines all the warm and comforting flavors of fall into one delicious treat. They were some of the easiest cookies to make that I've ever tried.

Part of the fun involved in fall baking is being able to create something that turns out well and tastes delicious without a lot of time or trouble involved. And this recipe definitely falls under that description. It is a great choice for making with your kids on the weekend. Because the dough needs to chill, you can even mix it up ahead of time and bake the cookies when you get a chance a few days later.

If these sound like cookies that you'd enjoy making, here's how.....

PUMPKIN GINGER MOLASSES COOKIES

Makes about 4 dozen cookies

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INGREDIENTS

1/2 cup butter
1 cup sugar
1/2 cup canned pumpkin
1 egg
1/4 cup molasses
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
2 teaspoons baking soda
2 1/4 cups flour

HOW TO MAKE PUMPKIN GINGER MOLASSES COOKIES

**This recipe is easiest to make in a stand mixer, but it is not necessary. You could also use a hand mixer to cream the sugar and butter and then do the rest by hand.

In a large mixing bowl, cream the sugar and butter together until smooth.
Add the egg and pumpkin and mix in well.
Then add the molasses and vanilla and mix until incorporated.
Add the salt, spices, and baking soda.
Slowly add the flour into the wet mixture and mix until well combined.
Refrigerate for at least one hour or up to 3 days.
When you are ready to make your cookies, preheat the oven to 350 degrees.
Use a 1 1/2 tablespoon sized ice cream scoop to scoop out even amounts of dough and roll them into a ball. If the dough becomes sticky, put it back into the refrigerator for a few minutes.
Roll the balls of dough in sugar and place them on a baking sheet lined with parchment paper or a silicone liner.
Bake for 12 minutes, turning the pan around in the oven halfway through baking time. (This allows the cookies to bake more evenly.)
Remove the cookies from the pan immediately after taking them out of the oven and cool on a wire rack.