It’s pumpkin season! With the molasses added into the dough, these pumpkin cookies are the absolute autumnal cookie. These cookies are going to become a staple on your holiday table!
- 2-1/3 cup all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin spice mix
- 8 tablespoons (1 stick) butter, room temperature
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 2/3 cup pumpkin puree
- 1 large egg
- 1 teaspoon maple extract
- 1/2 cup granulated sugar + 1 teaspoon cinnamon, for rolling
- In a medium-sized bowl, whisk together flour, baking soda, salt, pumpkin spice mix. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed until smooth and creamy. Add in the brown sugar, molasses, and pumpkin puree.
- Beat for 2 minutes, scraping down the sides of the bowl as needed. Add in the egg, maple extract, and continue to beat for about 1 more minute.
- Reduce the mixer speed to low and add in the dry ingredients a little at a time, until the flour mixture is just mixed in.
- The dough will be very soft. Cover the bowl with plastic wrap and refrigerate at least 1 hour. The dough will become easier to work with, the longer it chills in the refrigerator.
- When ready to bake, preheat oven to 350ºF. Line two baking sheets with parchment or silicone baking mats. Mix the sugar and cinnamon in a small bowl.
- Using a 2-inch cookie dough scoop, scoop out and roll dough into balls. Roll dough through the granulated sugar/cinnamon mixture and transfer to cookie sheets about 2 inches apart. Repeat with remaining dough.
- Bake in preheated oven for 12-14 minutes or until the tops feel set. Remove from oven and let cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack to cool completely.
- Enjoy cookies warm or keep stored in an airtight container at room temperature for up to 4 days.