These spiced-up fall favorites were a finalist in our 2008 Cookie Bake-Off Bonanza
Yield: 70 cookies
1 cup unsalted Butter
1 cup packed brown Sugar
10 tsp cinnamon
10 tsp ground ginger
2 tsp ground nutmeg
2 tsp orange zest (dried or fresh)
1 tsp ground cloves (optional)
1 tsp vanilla
2 large eggs
1 ½ cups pumpkin (fresh-grated or canned puree)
¼ cup molasses
1 tsp baking soda
½ tsp baking powder
5 cups all-purpose flour
½ cup granulated sugar mixed with 1 teaspoon cinnamon (for rolling cookies)
1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
2. With electric mixer or in standing mixer, cream together butter and brown sugar until smooth. Add spices and vanilla, blending well. Add eggs and pumpkin, blending well. Add molasses, blend well.
3. Sift together baking soda, baking powder, and flour; add to wet ingredients slowly, mixing well, until a soft dough forms. Refrigerate the dough for at least one hour to chill the mixture.
4. Scoop up the dough by the teaspoon and form into small balls. Roll in the sugar/cinnamon mixture until evenly coated. Place on cookie sheet and flatten with a fork in a criss-cross pattern. Bake each sheet of cookies for 12 minutes. Can be served warm or stored in an airtight container after they’re completely cooled.
Submitted by Kathryn K. Prigodich