Pumpkin Spice Cookies
In case you didn’t get enough pumpkin during my Week of Pumpkin, here’s another recipe for you. These cookies are similar to Hubby’s all time favorite cookies, but they have a subtle hint of pumpkin flavor. I like that they aren’t super cakey like most pumpkin cookies. They are extremely moist and delicious. Hubby and I really enjoyed them and I think they’d make a great addition to any holiday spread.
Pumpkin Spice Cookies
Yield: ~3 dozen
Ingredients:
1/2 cup unsalted butter, softened
1 cup sugar, plus 1/4 cup for rolling
1/3 cup canned pumpkin puree
1/4 cup molasses
1 egg
2 1/3 cups AP flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
Directions:
Beat the butter in a large bowl. Add 1 cup sugar, pumpkin, molasses, and egg and continue beating until well combined and fluffy.
Sift together remaining ingredients and gradually add to wet ingredients, beating on low speed until thoroughly incorporate. Refrigerate for up to one hour or until batter can be handled (I was impatient so I put the bowl in the freezer for about 25 minutes).
Preheat oven to 350F. Place remaining 1/4 cup sugar in a pie dish. Form the batter into walnut-sized balls. roll in sugar and arrange on cookie sheets, 2 inches apart. Bake for 10 minutes, rotating pans halfway through.
Cool for a few minutes on sheets and then remove to wire racks to continue cooling.
Recipe from Cara
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.