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I made these cookies the day before the marathon to help distract me from being nervous and to use up the rest of my fresh pumpkin. Which reminds me… I had planned to do a post on how to make fresh pumpkin puree and I forgot to post it! Now I have something to work on today. Soft ginger molasses cookies are one of my favourites, and the addition of pumpkin only makes them better. It’s a cold and rainy Sunday here in Dublin – a perfect day for tea and cookies.

Soft Pumpkin Ginger Molasses Cookies

by Emily Ratzlaff

Prep Time: 10 min

Cook Time: 10-12 min

Ingredients: (makes 12 cookies)

  • 1/4 cup of dairy-free butter (or regular butter/margarine)
  • 1/4 cup of canned pumpkin
  • 1 egg
  • 2 tablespoons of molasses
  • 2 tablespoons of stevia (or 1/2 cup of sugar)
  • 1/2 cup of whole wheat flour
  • 1/2 cup of all purpose flour
  • 1/4 teaspoon of baking powder
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of ginger
  • 1/4 teaspoon of salt


  • Preheat oven to 350 degrees F and line a cookie sheet with parchment paper or grease with cooking spray.
  • Combine butter, pumpkin, molasses and egg and mix well. Stir in stevia.
  • In a separate bowl, combine dry ingredients.
  • Add dry ingredients to wet ingredients and mix well.
  • Roll into balls and place on cookie sheet. Bake for 10-12 minutes.
  • *If you use sugar instead of stevia, you may need to add a bit more liquid such as a bit more canned pumpkin or milk.