Monday, November 14, 2011

Pumpkin Ginger Molasses Cookies

While I love pumpkin loaves, muffins, cakes and cheesecakes, I do not like pumpkin cookies. They're too soft and cakey - something I don't think cookies should ever be. But these pumpkin ginger cookies were too intriguing to resist. They're not the chewy ginger molasses style cookie. And while they are definitely soft, they're not too cakey. I've now found a pumpkin cookie I can say I really do enjoy.

I bought a sugar pumpkin this year (which was used half for soup and half was roasted and put on Halloween night nachos). You know what I've discovered? I don't like pumpkin on its own. In baked goods yes. But it's too watery and not quite the right flavour for me. (I seem to have a lot of rules as to when I do and don't like pumpkin, eh?) I think the thing I love most about pumpkins is the idea of it. I love how cute they are. I love the spices that usually go with it. I love that it makes me think of fall and Halloween and homey comforting things.

But my favourite winter squash to eat is definitely kabocha, followed by butternut and delicata (which I tried for the first time this year). I love being able to eat the squash skin - and I can't believe I didn't know you can eat the skin of butternut squash (thanks Joanne.) Why do recipes always tell you to peel it then?? Silly loss of nutrients and deliciousness.

If this sounds good, you might also like:
Pumpkin Cheesecake
Pumpkin Muffins
Pumpkin Chocolate Chip Loaf
All-In-One Holiday Bundt Cake

Pumpkin Ginger Molasses Cookies
Adapted from Two Peas & Their Pod

I used Earth Balance butter instead of regular butter (as the original recipe calls for), and I'm wondering if I maybe should have added a touch more salt to the recipe to compensate for that. I'm not sure if the original recipe used salted or unsalted butter. But I thought this recipe could use a bit more salt - maybe 3/4 tsp instead of 1/2 tsp.

Yields 3 to 3 1/2 dozen cookies

1/2 cup Earth Balance butter, room temperature
1 cup granulated sugar, plus 1/4 cup for rolling the cookies
1/2 cup pure pumpkin
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.


Eileen said...

These look really intriguing! I think molasses is my top cookie, but I've never tried molasses pumpkin. Then again, fall baking pretty much necessitates pumpkin. :)

Jabba said...

These look fantastic but I'm a huge fan of soft cookies. I like the idea of getting the pumpkin in there too, I might try to squeeze these past my picky-eater dad at Christmas!

janet @ the taste space said...

What? You can eat the butternut squash skin?? I will have to investigate...

I also have yet to eat kboacha and delicata squash... I saw a "sweet potato squash" when I went apple picking, but didn't buy one since I had no clue what it was... a later google search told me it was delicata. :P

Btw, roasted squash sounds lik a wonderful addition to nachos. :)

Xiaolu @ 6 Bittersweets said...

Mmm I love how pillowy these look.

Amy said...

I love ginger snaps, I love molasses/spice cookies, and I love pumpkin - these sound delicious!

Joanne said...

I leave the skin on mostly out of sheer laziness...peeling requires WAY too much time in energy and I'm SURE there are nutrients in there! I bought a long island cheese pumpkin this year and HATED it plain. I still have a lot of it left...must bake these with it!

mjskit said...

I'm with you - I love kobocha squash and I don't like cakey cookies at all. Chewy is great but crispy is best. These cookies are appealing to me for the ginger and molasses. Two flavors I love! Great recipe! BTW - Thanks for the link to how to peel garlic - awesome!

Hannah said...

Soft, chewy cookies are the best! These look so good, a definite step up from the typical ginger snap.

Johanna GGG said...

want to make this recipe - have a pumpkin that was baked as a savoury meal that I wonder if I could use as I have heaps of leftovers. I think our jap pumpkin that I use a lot is like your kabocha squash - not sure what a sugar pumpkin is like but I should try those huge orange american ones that appear in the shops at halloween

kimberleyblue said...

I like this pumpkin-molasses combo! A good ginger cookie is one of my favs.

I didn't know you could eat butternut squash skins...time to investigate! Thanks!

kickpleat said...

Pumpkin oatmeal cookies are my husband's favorite cookies, but I think I'd like these one better. I'll totally try a batch soon!

Banana_Grl said...

These cookies are amazing! I have made them so many times since you posted this that I know the recipe by heart :) Thank you!

eatme_delicious said...

Banana_Grl: Yaey glad you enjoy them! :)

Anonymous said...

These were a huge hit with my co-workers- such a great and easy recipe!! I ended up making a small batch of cream cheese frosting to drizzle over them when they were cool....yum!!! The cookies were gone before I left for the day!