soft and crinkly pumpkin molasses cookies
Yesterday, we pranced confidently aboard the healthy train with a mighty fall salad. Today, we trash our habits for a moment to enjoy a batch of addicting Soft and Crinkly Pumpkin Molasses Cookies. That’s called balance, my dudes. Maybe only have a couple, though, and save some for later indulgences. Or don’t, honestly.
I like sharing anecdotes that are totally irrelevant to the recipe itself because it’s a nice reminder that I, ladies and gents, am a human being with a functional day-to-day life outside of the kitchen. Granted, it’s not a very interesting or glamorous one, but it’s a life, mine, and I don’t know, I’m an oversharer.
Yesterday in the gym I encountered a very large roach crawling around like a fucking moron around the equipment. I am not good with bugs, I will not get within a foot of them (which is better than some can claim) or even dream of smashing them with paper towels even if the roll spanned long enough to reach Idaho. What I can do, however, is throw large, heavy objects overtop and pretend they don’t exist. So I grabbed a bosu ball and chucked it right over the thing. Call it one rep of slamball.
I didn’t see the roach the rest of the session, but I did warn an incoming girl one existed beneath the bosu. She screeched and ran out.
I think the trauma of the morning justified cookies, no?
Fat, crinkly molasses cookies are a shaky-kneed weakness of mine. Add pumpkin and holy shit, man, I’m a slave. I usually bake more chocolatey fixtures, but whenever I come across a tempting molasses cookie if venturing around the great big world, I will choose it over anything else. Or a snickerdoodle. Those too are dangerous when in front of my face.
This batch is spiced with all the good things characteristic of a molasses cookie to create an intensely flavored bite. A touch of gingered cinnamon sugar lends a sparkly surprise that sticks around after the cookies bake.
Did I mention they’re ridiculously sof?
Chill Out, Bro
Soften some butter and bring an egg to room temperature. It’s time to bake, suckers.
Cream the butter with brown sugar and molasses until fluffy and smooth. I usually beat them for 2-3 minutes. Then, whip in the egg, some vanilla extract, and pumpkin puree.
Whisk flour, baking soda, cinnamon, ginger, clove, allspice, nutmeg, and a hit of salt in another small bowl. I start with 2 cups of flour and adjust from there and, in my location and climate, found great success with 2 1/3 cups. The important part is to create a slightly sticky but cohesive dough you can roll up easily before the chilling process, but might leave some residue on your hands. After the initial 2 cups, add flour 1 tablespoon at a time until the necessary texture is achieved. Between each addition, beat until just combined. Try not to overmix.
Cover the bowl of dough and set in the fridge for 30 minutes to set. This also prevents the cookies from overspreading.
Now, go make some lunch and plop your impatient ass on the couch. Don’t rush the chilling process. Chill should never be rushed.
If She Wanna Roll, She Rolls
Preheat the oven to 350 degrees and line a couple big baking sheets with parchment.
Get the dough out of the fridge. In a small bowl, toss together sugar, cinnamon, and ginger. It’s like confetti atop the cookies, but less flamboyant. Roll balls of dough about a tablespoon in size in the cinnamon sugar and set three inches apart on the baking sheets. If you need to do multiple batches, put the dough back in the fridge while the other trays bake.
Bake for 10-12 minutes. The centers will be soft but not doughy, and the edges firm and slightly darker. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
I adore the crisp orange hue offered by the pumpkin, and the extra tempting chew. And the crackles. And the sugar topping. Oh hell, these are just so good. I ate a lot of the dough. You might, too.
If you really want to go full-on fall, heat up a Golden Apple Crisp Latte for a serious midday extravaganza. You’ll feel all types of cozy and comfortable and relaxed.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 1/2 cup salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/4 cup molasses
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1 egg, at room temperature
- 2 1/3 cups all purpose flour
- 1 1/2 tsp baking soda
- 3 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 1/4 cup sugar
Instructions
- In a large bowl, beat the butter, brown sugar, and molasses until soft and fluffy. Whip in the pumpkin puree, vanilla extract, and egg.
- In a separate bowl, whisk together 2 cups of flour, baking soda, 2 teaspoons of cinnamon, 1 teaspoon of ginger, cloves, allspice, nutmeg, and salt. Add dry ingredients to the wet and beat until just combined. The dough will be quite sticky but should be cohesive. If it's too sticky, add flour 1 tablespoon at a time, beating in between each addition until just incorporated. I used 2 1/3 cups but you may need up to 2 1/2 cups depending on your location and climate. Cover the bowl and chill for 30 minutes, or up to overnight.
- Preheat oven to 350 degrees and line two large baking sheets with parchment. Toss together the sugar and remaining teaspoon each of cinnamon and ginger in a small bowl. Remove the dough from the fridge. Scoop approximately tablespoon-sized balls of dough and, one at a time, toss in the cinnamon-ginger sugar. Set onto the baking sheets about 3 inches apart. Bake 10-12 minutes until the edges are set. Let cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
