Soft Pumpkin Molasses Cookies2013-10-18
- Yield : Approx. 30 cookies
- Prep Time : 10m
- Cook Time : 14m
- Ready In : 30m
These cookies are great for fall with warm spices, deep molasses and seasonal squash. Enjoy with a glass of almond milk!
- 2 1/3 C. all-purpose flour
- 2 t. baking soda
- 1 t. cinnamon
- 1 t. ground ginger
- 1 t. sea salt
- 1/4 t. ground cloves
- 1 C. sugar
- 1/2 C. pumpkin
- 1/2 C. canola oil
- 1/4 C. molasses
- 1 T. flax meal
- 2 t. vanilla extract
- 2 T. turbinado sugar (or other coarse sugar) (optional)
Preheat oven to 350F. 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 baking sheet, leaving a couple inches of space between each. Sprinkle with turbinado sugar.
Bake 12-14 minutes or until cookies are set but not hard.
Remove from oven. Allow to cool on baking sheet for 5 or 6 minutes before transferring to a cooling rack.
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