Pumpkin Spice Cookies
A crispy pumpkin flavored cookie that's perfect for Autumn!
READY IN 20 MIN
2-1/3 cups white or whole wheat pastry flour
2 tsp baking soda
1 tsp salt
1-3 dashes cinnamon, clove, nutmeg and black pepper
11 T butter at room temp
1 cup brown sugar
¼ cup molasses
1 T fresh grated ginger
2/3 cups pumpkin puree
1 large egg
White sugar for dusting
Whisk together the dry ingredients. Using an electric mixer, cream butter and sugar. Add molasses, pumpkin and fresh ginger and mix for two minutes. Add egg and mix for one more minute. Form two 1 ½ inch thick logs in saran wrap, and refrigerate for two hours.
Preheat oven to 350 degrees. Slice log into 1/3 inch slices and place on a cookie sheet. Sprinkle the top with white sugar. Bake at 350ºF for 8 minutes, then drop the temp to 200ºF. Bake at 200ºF for ten minutes until crispy. Transfer to a cooking rack and serve.
For a ‘fluffy’ cookie, bake at 350ºF till you see bubbles in the batter, 15+ minutes.
Makes approx. 30 cookies