Soft Pumpkin Molasses Cookies
– 2 1/3 C of all-purpose flour – 2 tsp of baking soda – 1 tsp of cinnamon – 1 tsp of ground ginger – 1 tsp of sea salt – 1/4 tsp of ground cloves – 1 C of sugar – 1/2 C of pumpkin – 1/2 C of canola oil – 1/4 C of molasses – 1 tbsp of flax meal – 2 tsp of vanilla extract – 2 tbsp of turbinado sugar (or other coarse sugar) (optional)
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.
Remove from the oven. Allow to cool on the baking sheet for 5 or 6 minutes before transferring to a cooling rack.
FOR FULL RECIPE