Pumpkin and Spice Molasses Cookies

Molasses cookies are a fall standard, but each year I try to find a slight different version. Enter these pumpkin and spice molasses cookies. The trick with these guys is that they have pumpkin in them, making them a little soft and chewy. Plus all the spices and flavors of a standard molasses cookie. And then they're dipped in white chocolate for a creamy finish. No, it's not too much going on, why would you say such things? These cookies are perfect, delicious and I can think of a handful of people who might want to see a few of these in their cookie tins this holiday season.

This was a Secret Recipe Club recipe from one of my group's reveal days. Amy from Amy's Cooking Adventures made this great recipe and when I saw it, I knew I had to put it in the molasses mix. But then I forgot about it--specifically I forgot what it was all about, flavorwise. I'd amped myself up that this was a molasses cookie with pumpkin in it, but upon further investigation it turned out to be a molasses cookie with pumpkin spice. Still sounded good, but since I had actual pumpkin on the brain, I knew I needed to do something about that. So I replaced the salted butter with pumpkin puree and used my mix of pumpkin pie spice to season the cookies. I also dipped my cookies in white chocolate candy discs, melted to smooth, but white chocolate chips or even vanilla almond bark would be fine here. Embrace the pumpkin, people, and add a fun little cookie to your fall treats.

Pumpkin and Spice Molasses Cookies

Ingredients

1/2 cup butter, room temperature
1/4 cup pumpkin puree
2 cups sugar
2 eggs
1/2 cup molasses
3 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
3 3/4 cups flour
8 ounces white chocolate candy discs

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand held mixer, beat butter on medium high speed until creamy and smooth, about 3-5 minutes. Add pumpkin and beat until combined. Then beat in sugar until fluffy, scraping sides of bowl as needed, about another 3-5 minutes.

Reduce speed to medium and beat in eggs, molasses and vinegar, one at a time, beating after each addition. Stir in pumpkin pie spice, vanilla and baking soda.

Reduce speed to low and gradually stir in flour until just combined.

Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets.

Bake at 325 degrees F for 8-10 minutes, until just set and edges are slightly darkened, taking care not to overbake.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and cool on pans for 5 minutes before transferring to wire racks to cool completely.

While cookies cool, melt chocolate to a smooth consistency.

Dip each cookie in white chocolate to coat with a half moon. Allow excess to drip off and place on clean Silpat or waxed paper lined sheets to allow white chocolate to set. Chill about 10-15 minutes until white chocolate is hardened. Then remove from sheets and store.

Makes 4 dozen cookies.

Happy Baking,
The Cookie Princess

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