Tuesday, September 20, 2016

Pumpkin Spice Molasses Cookies

I knew we would love these cookies and wanted something that would make my house smell like fall, even if it was in the 90's here in Texas!  These are great.  I rolled the cookies in cinnamon and sugar.

Pumpkin Spice Molasses Cookies


2 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/3 cups granulated sugar, divided
1/2 cup (1 stick) butter, softened
1/2 cup 100% Pure Pumpkin
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels
cinnamon Beth's addition

COMBINE flour, baking soda, salt, cinnamon and ginger in medium bowl. Beat 1 cup sugar and butter until creamy. Add pumpkin, molasses, egg and vanilla extract; mix until well combined. Gradually beat in flour mixture. Stir in morsels. Refrigerate dough for at least 1 hour.

PREHEAT oven to 350° F. Line baking sheets with parchment paper or lightly grease.

SHAPE tablespoons of dough into 1 1/2-inch balls and roll in remaining 1/3 cup sugar until coated. Beth added cinnamon to the sugar.  Place 2 inches apart on prepared baking sheets.

BAKE for 11 to 13 minutes or until cookies look cracked and are set at edges. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Store tightly covered.

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