Wednesday, September 30, 2015

Pumpkin Spice Molasses Cookies

You can never go wrong with Pumpkin Spice Morsels, cinnamon, ginger and molasses.  The house smells heavenly tonight as I am baking a batch of these fall inspired cookies.  The recipe is on the Nestle Very Best Baking web-site or on the back of a bag of limited edition Pumpkin Spice Morsels.  I have also posted it here for easy reference.

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 Libby's Pure Pumpkin
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 2/3 cups (10-oz. pkg.) Nestle Toll House Pumpkin Spice Morsels

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

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.

SHAPE tablespoons of dough into 1 1/2-inch balls and roll in remaining 1/3 cup sugar until coated. 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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