09/05/2013 05:43 EDT | Updated 11/05/2013 05:12 EST

RECIPE: Pumpkin Molasses Cookies

Autumn is almost here and the pumpkins are ready for picking! Pumpkin and molasses are a wonderful combo in these soft cookies. When my daughter brought me a taste of these cookies I knew I would be adding them to my list of favourite cookies. Do you use canned pumpkin from the store or do you prefer to cook up your own?

  • 1/2 cup butter, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 cup pumpkin, cooked
  • 2 teaspoons vanilla
  • 2 1/3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • sugar for rolling cookies
  1. Beat together butter and sugars until creamy.
  2. Add egg, molasses, pumpkin, and vanilla, mix till well blended.
  3. Whisk together dry ingredients and add to the creamed mixture just until combined.
  4. Refrigerate dough for 1 hour.
  5. Scoop tablespoons of dough, roll in balls, and roll in sugar. The dough is sticky so this is a bit messy.
  6. Place 2" apart on parchment lined baking pans.
  7. Bake in 350º oven for 10 to 12 minutes.
  8. Let cookies cool on the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
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