Enjoy two cookies in one with these easy soft pumpkin molasses cookies, ready in just 30 minutes. They’re soft, slightly chewy, thick, and perfectly flavored for fall with ginger, cinnamon, cloves, and rich molasses!
2tablespoonsof 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
Measure the flour correctly: Fluff it up in its back, then spoon it into the measuring cup, using the back of a knife to level it.
The dough is sticky: Don’t be concerned if it seems too sticky for cookie dough. That’s just the molasses at play- it’s perfectly normal. To help roll the cookie dough, wet your hands first with water (or oil).
If it’s still too hard to work with: Chill the dough in the fridge for a short while before rolling it into balls.