Like pumpkin? Like molasses? I happen to love both, so these cookies are like a dream come true for me, and to top it all off, they are pretty healthy (for a cookie). They are made with whole wheat flour and no butter! In the original recipe (which I found on theungourmet.com) flax seeds replace the egg. I didn't have any flax seeds so I used an egg instead. The cookies turned out light, fluffy, and soft on the inside, the raw sugar coating on the outside adds a beautiful sparkle and wonderfully sweet crunch. The flavors come together in a particularly lovely combo of pumpkin and rich molasses. Just the smell of them baking is worth giving the recipe a try, they filled my whole apartment with all the lovely spicy smells of Fall.
Makes about 1 dozen really big cookies
2 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1/4 cup molasses
1/3 cup canola oil
3/4 cup brown sugar
1/4 cup raw sugar (for rolling)
Preheat the oven to 350 degrees. Line a baking sheet with parchment.
Whisk all dry ingredients together except the sugar. In a seperate bowl, whisk together pumpkin, molasses, oil, egg and brown sugar. Combine wet and dry ingredients, mix well. Put the raw sugar in a small bowl.
Form about 2 tablespoons of dough into a ball and cover with raw sugar - the dough is sticky at this stage, so I just used an ice cream scoop and dropped scoops into the sugar, swirling to cover. Continue until you have used up all the dough.
Before placing the cookies in the oven, use a fork to press the cookies down to about 1/2 inch thick (like you do with peanut butter cookies).
Bake for 10-12 minutes or until slightly firm.
You should probably go make these... right about now...
you wont regret it, I promise!