Oct 31, 2012

pumpkin molasses cookies!

 can i just say how incredibly soft & just plain delicious these cookies were? wow. i wolfed down THREE whole cookies in one afternoon. probably shouldn't broadcast that but we'll just blame it on the pregnancy. or the fact they were seriously THAT good. so excited to share the recipe with you today!

pumpkin molasses cookies:
{yields 24 cookies)  

ingredients:

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

directions:

1. whisk together the flour, baking soda, salt, pumpkin pie spice and pepper
2. 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.
3. 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 if can chill, the easier it is to work with.
4. preheat oven to 350 degrees. line 2 baking sheets with parchment paper.
5. 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. do not over crowd.
6. 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.


i dare you to just each one... ;)

happy wednesday!