pumpkin molasses cookies

Are you ready for the holidays? I've seen some friends post Christmas shopping progress already...not over here.  Haven't started.  Haven't given it much thought.  And I don't do Black Friday....I know there are great deals but I am just not heading out at midnight on Thanksgiving for shopping.  I just can't get myself to do it...maybe one year. 

On the baking front, Thanksgiving meets Christmas with this week's recipe that combines the flavors of fall pumpkin and Christmas molasses and ginger.  These cookies are like soft version of ginger snaps with a pumpkin twist.  Perfect with tea!

Pumpkin Molasses Cookies
(makes approximately 3 dozen)

Ingredients
-1/2 cup butter
-3/4 cup brown sugar
-3/4 cup white sugar
-2/3 cup pumpkin
-2 eggs
-1/2 cup molasses
-2 1/2 cups flour
-1/2 tsp salt
-1 tsp baking powder
-1 tbs cinnamon
-1/2 tsp ginger
-1 tsp nutmeg
-more brown sugar for dusting

Directions
Pre-heat your oven to 350 degrees and prepare a baking sheet with parchment paper.  In a large bowl, cream together the butter and sugars with a hand or stand mixer.  Add the eggs one at a time and continue to mix together.  Add in the pumpkin, molasses and vanilla and mix together thoroughly.  In a separate bowl, stir together all the dry ingredients until well mixed.  Add the dry ingredients to the wet ingredients and mix until the batter completely comes together and the dry ingredients are full integrated.  

Using a small cookie scooper or spoon, scoop the batter onto the prepped baking sheet, leaving approximately 2 inches between cookies (I fit 12 cookies per sheet).  Sprinkle a touch of brown sugar on top of each unbaked cookie.  Bake in the oven for 12-14 minutes.  Allow to cool for  a few minutes on the baking sheet and then transfer to a wire baking rack to finish cooling. Enjoy!

Happy Thanksgiving to everyone! Have a safe and happy holiday!