This pumpkin-molasses cookie is the perfect hybrid of several traditional holiday season flavors and instantly became a family favorite! This recipe combines gingerbread, spice cake, and sugar cookie flavors into one mouthwatering, chewy cookie that will please everyone!
- Serves: 36 persons
- ¾cup butter-flavored shortening
- ¼cup brown sugar
- ¾cup white sugar, divided
- ¼cup molasses
- 1large egg, beaten
- 2cups all-purpose flour
- 2teaspoons baking soda
- 1½ teaspoons pumpkin pie spice
- ½teaspoon ground cinnamon
- ½teaspoon salt
- 1tablespoon unsalted butter
Step 1Slowly melt shortening in a small saucepan over low heat. Remove from the heat and cool to room temperature, 5 to 10 minutes.
Step 2Combine cooled shortening with brown sugar, 1/2 cup white sugar, molasses, and egg; mix well.
Step 3Mix flour, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl until well blended. Add to the moist ingredients and use your hands to gently push the mixture together, similar to kneading. Dough will be quite crumbly; do not add any liquids. Place in the refrigerator to chill for 30 minutes.
Step 4Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with butter. Place remaining 1/4 cup sugar in a small, shallow bowl.
Step 5Work about 1 tablespoon chilled dough at a time and roll into a ball. Lightly roll balls into sugar to coat and place on the prepared baking sheets.
Step 6Bake in the preheated oven until edges are golden, about 9 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.