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.