Below is a delicious recipe and fall favourite of Matthew and Jenny. Using a variety of ingredients that will fill your kitchen with the hallmark scent of autumn, it is best made with a...complete recipe! Yep! A reader emailed us to let us know we were missing a few key pieces of the puzzle when we published the recipe in our Halloween 2013 edition (from the Lights In The Night story). So with further ado, here is the recipe in its entirety for you to try for yourself.
Now it really is the perfect cookie recipe!
PUMPKIN MOLASSES COOKIES
1/2 cup of butter (1 stick), softened
1 cup dark brown sugar
1 large egg
1/2 cup of pure pumpkin
1/4 cup of molasses
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 tablespoons pumpkin pie spice
1/4 cup granulated sugar
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream the butter and the brown sugar at medium speed until light and fluffy.
Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds.
Add the pumpkin puree, molasses and vanilla and beat at medium speed until combined, about 30 seconds.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Refrigerate the cookie dough for at least 1 hour. .
Heat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
Place the 1/4 cup sugar and pumpkin pie spice for rolling in a shallow bowl, mix well to combine.
Roll a heaping tablespoon of dough into a 1½-inch ball (I use a 1-1/2 tablespoon cookie dough scoop), roll the ball in the sugar mixture, and place it on the prepared baking sheet.
Repeat with the remaining dough, spacing the balls about 2 inches apart. Using your fingers or a spoon or fork, gently flatten the dough balls to about 1/2-3/4 inch thick, as they do not spread much. Bake the cookies, one sheet at a time, until the edges are set and cookies look cracked, 10 to 12 minutes.
The cookies will come out flatter and denser the warmer they get, so for the most fluffy, pretty cookies, try to keep the dough chilled between batches.
Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.