These are very good with just the chocolate chips, they are even better with ginger, craisins and pecans!
Ingredients
- 1 c unsalted butter
- 2 Tbl molasses
- 1 1/2 c sugar
- 2 tsp pure vanilla extract
- 12 Tbl pumpkin puree
- 3 cups unbleached flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp ground cinnamon
- 2 tsp Lebkucken spice see note
- 1 c semi sweet chocolate chips
- 3/4 c chopped pecans or walnuts (optional)
- 1/2 c loose packed craisins (optional)
- 1/4 c thinly sliced candied ginger (optional)
Servings: cookies
Instructions
- Melt butter and allow to cool slightly.
- Squeeze moisture out of pumpkin puree.
- Sit pumpkin puree on paper towel in strainer while getting remaining ingredients ready.
- Whisk the melted butter, molasses and sugar together in a medium bowl until sugar is incorporated well.
- Whisk in the vanilla and blotted pumpkin (measure just before adding) until smooth. Set aside.
- Mix dry ingredients with wet ingredients, the dough will be very soft.
- Fold in chocolate chips, nuts, craisins and ginger if using, combining as well as possible because they many not stick.
- Cover the dough and chill for 30 minutes or up to 3 days.
- Remove dough from the refrigerator.
- Preheat oven to 350°F .
- Line two large baking sheets with parchment paper.
- Using approximately 1.5 Tbl of dough per cookie, roll each into balls, arranging 3 inches apart on prepared baking sheets.
- Use glass bottom to slightly flatten the tops of the dough to help cookies spread.
- Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center.
- Cool on baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Recipe Notes
Pumpkin Pie Spice: use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice
Recipe adapted from Sally's Baking Addiction.
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