Soft Pumpkin Molasses Cookies
User Reviews
5
Soft Pumpkin Molasses Cookies
Description
The cookies are made by blending dry ingredients including all-purpose flour, baking soda, cinnamon, ginger, salt, and ground cloves, then combining this with wet ingredients like sugar, pumpkin puree, canola oil, molasses, flax meal, and vanilla extract. The dough has a naturally sticky consistency due to the molasses and pumpkin, which contributes to the cookies' soft texture after baking.
Baking at moderate temperature yields cookies that are set but tender, with a moist crumb that holds shape. Turbinado sugar sprinkled on top adds optional coarse sweetness and texture contrast.
These cookies are suitable for enjoying as a spiced treat during cooler seasons and make good accompaniments to beverages for casual snacking or dessert.
For ease in handling sticky dough, wetting hands helps in rolling portions into balls. Alternatively, chilling the dough briefly can make rolling easier. Proper measuring of flour by fluffing and spooning ensures the right texture and prevents toughness.
Ingredients
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon of sea salt
- ¼ teaspoon ground cloves
- 1 cup sugar
- ½ cup pumpkin
- ½ cup canola oil
- ¼ cup molasses
- 1 tablespoon flax meal
- 2 teaspoons vanilla extract
- 2 tablespoons turbinado sugar or other coarse sugar) (optional
Instructions
- Preheat the oven to 350 degrees F (176 degrees C). Lightly oil a large baking sheet.
- In a medium bowl, combine flour, baking soda, cinnamon, ginger, salt, and cloves. Mix well. Set aside.
- In a second medium bowl, whisk together sugar, pumpkin, oil, molasses, flax meal, and vanilla until smooth and uniform.
- Add dry ingredients to wet and stir until just combined.
- Dough will probably be a bit sticky. If so, wet your hands with water to prevent sticking and roll heaping tablespoons of dough into balls. Place on a baking sheet, leaving a couple inches of space between each. Sprinkle with turbinado sugar.
- Bake for 12-14 minutes or until cookies are set but not hard.
- Remove from the oven. Allow to cool on the baking sheet for 5 or 6 minutes before transferring to a cooling rack.
Notes
- Fluff and spoon flour into measuring cup, then level with a knife to ensure correct measurement.
- Expect sticky dough due to molasses; wet your hands or oil them to handle dough easily when rolling.
- If dough remains difficult to shape, chill briefly in the refrigerator before forming cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 152mg | 6% |
| Potassium | 64mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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