Pumpkin Spice Molasses Cookies
- 2-1/3 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Salt
- 1 teaspoon Cinnamon
- 1/4 teaspoons Ground Ginger
- 1/2 sticks Unsalted Butter, Softened
- 1-1/3 cup Granulated Sugar, Divided
- 1/2 cans (12 Oz. Size) Pure Pumpkin
- 1/4 cups Molasses
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1-2/3 cup Nestle Pumpkin Spice Morsels
- Preheat oven to 350u0b0F. Line a baking sheet with parchment paper.
- Whisk together flour, baking soda, salt, cinnamon and ginger in a medium bowl.
- In a large bowl, beat butter and 1 cup granulated sugar together until light and creamy. Add pumpkin, molasses, egg and vanilla and mix until well-combined. (Tip: Spray measuring cup with nonstick spray before you measure the molasses so it slides out easily.) Slowly beat in flour mixture, being careful not to overmix. Stir in morsels.
- Cover bowl and refrigerate for at least 2 hours, or until dough is firm.
- Pour remaining 1/3 cup sugar into a bowl or plate. Form dough into 1-inch balls and roll in sugar. Place on cookie sheet and bake for 10-12 minutes, or until edges are set. Let cookies rest on cookie sheet for 3-4 minutes, then move to a cooling rack.
allpurpose, baking soda, salt, cinnamon, ubc, butter, sugar, pumpkin, ubc, egg, vanilla, pumpkin spice
Taken from tastykitchen.com/recipes/desserts/pumpkin-spice-molasses-cookies/ (may not work)