How do weekends go by so fast? I feel like I blink and they're already over. This past weekend was a blur. I did a newborn session in the morning and by the time we got home, it was leftovers for lunch + then Joel quickly jetted off to get our car's power steering fixed. It was just one of those days. We did manage to get some "family time" in and went exploring at Target late that evening. Oh and to get Lincoln a toothbrush. That kiddo's teeth finally came in. Yeah. He's already bit me once so I'm glad I'm done breastfeeding.
Anyways, enough about teething babes + weekends. Let's talk about cookies. But not just any cookies, mind you. Pumpkin molasses cookies. I'm not usually a fan of spice cookies but I found myself going back for a second (and maybe third) cookie. They're incredibly soft and just plain amazing so there's really no excuse for you not to make them.
Pumpkin Molasses Cookies
- 2 1/3 cups flour
- 2 tsp. baking soda
- 1/2 tsp salt
- 1 TBS pumpkin pie spice
- 1/4 tsp black pepper
- 8 TBS butter, room temperature
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 2/3 cup pumpkin puree
- 1 large egg
- 1/2 cup sugar, for rolling
- Whisk together the flour, baking soda, salt, pumpkin pie spice and pepper
- Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses and pumpkin puree and beat for 2 minutes, scraping down the side of the bowl as needed. Add the egg and beat for 1 minute more. Reduce mixer speed to low and add the dry ingredients, mixing until the flour and spice disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
- Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least an hour. The dough is sticky, so the longer time you can chill it, the easier it is to work with.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use the bottom of a glass to press down on the cookies until they are between 1/4 to 1/2 inch thick. Transfer to cookie sheets. Make sure to not over crowd.
- Bake the cookies one sheet at at time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cool 5 minutes on the pan before transferring them to a cooling rack.