These cookies are soft, chewy, and brimming with the flavours of the season. The granulated sugar coating adds a touch of sweetness and a delicate crunch. Each bite is like a warm hug on a cool autumn day.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon black pepper
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup pumpkin puree
- 1/4 cup molasses
- Granulated sugar, for rolling
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and black pepper.
- In a separate large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- Stir in the pumpkin puree and molasses.
- Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together.
- Using a cookie scoop or your hands, form the dough into 1-inch balls. Roll the balls in granulated sugar.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the bottom of a glass.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes | Baking Time: 10-12 minutes | Total Time: 30-32 minutes
Yield: Approximately 3 dozen cookies