Maybe it's because it's been so hot here, but I've been craving fall flavors like pumpkin, apple, and molasses. So, I made a batch of these Iced Pumpkin Molasses Cookies and tried to pretend that it wasn't 100 degrees outside.
These cookies are soft and cake-y – sort of like pumpkin gingerbread in a cookie form and are perfect for satisfying those fall cravings. One note – the dough is soft, and it needs the chance to chill. So, please don't skip that step.
Iced Pumpkin Molasses Cookies
- 1/2 c . butter
- 1 c . brown sugar
- 1/2 c . pumpkin puree
- 1/4 c . molasses (not blackstrap)
- 2 large eggs
- 1 tsp . vanilla extract
- 3 ½ c . all-purpose flour
- 2 T . cornstarch
- 2 tsp . baking soda
- 2 tsp . ground cinnamon
- 2 tsp . ground ginger
- 1/2 tsp . ground cloves
- 1/2 tsp . kosher salt or 1/4 tsp. salt
- 1 ½ c . powdered sugar
- 3 T . milk , plus more as needed
- 1 tsp . vanilla extract (use clear if you want it to be white)
Melt butter in a saucepan over medium-low heat. Let the butter cook until it just starts to brown.
Add the sugar, pumpkin, and molasses; beat until well-combined.
Beat in eggs one at a time, scraping down the sides as needed.
Stir in vanilla extract until incorporated.
In a separate medium bowl, whisk together the flour, cornstarch, baking soda, cinnamon, ginger, cloves, and salt.
Stir in flour mixture until just incorporated.
Cover, and refrigerate (or freeze if you’re in a hurry) for at least 6 hours (or 4 hours in the freezer). If you put the dough in the freezer, you'll need to set it out while the oven preheats.
When you’re ready to bake the cookies, preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
Bake for 7-9 minutes. You want the edges to be just barely golden brown.
Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
Transfer to wire rack to finish cooling.
To make the icing, place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
Put parchment or baking mats under the cooling rack.
Drizzle icing over the cookies, and enjoy.
Makes about 30 cookies.