Well, I’m 23 years old and just experienced my first snow day. Yes I’m from California, and cannot wait to go back, but my grad school experience up here in Seattle is definitely giving me a taste of what winter would be like if I lived in a place with seasons. I woke up this morning to a few inches of snow blanketing the ground, and everything looked pristine and sparkling white. It was quite beautiful. I walked down the street to a park and saw lots of families sledding and building snowmen and enjoying their day off of school/work. Here’s a little taste of the winter wonderland that is Seattle right now!
Anyway, onto the cookies! I actually made these last year, when there were sales on pumpkin-related items after Thanksgiving, but haven’t gotten around to posting it till now. I got pumpkin chips for half off at QFC in the clearance section, and was inspired to make cookies! So I looked up some cookie recipes, and found this one at My Baking Addiction, increased the spices and added the chips, and these cookies were born! Sorry for the blurry pictures, I took them in low light and didn’t really look at them before the cookies were demolished, but the cookies were wonderful! The pumpkin and molasses keep this cookies soft and chewy, and the pumpkin chips at little bursts of melty pumpkin spice sweetness. Perfect for a snowy day like today, but alas, I used up the chips long ago. Perhaps I’ll just have to make something else. But in any case, here’s the recipe!
Pumpkin Molasses Pumpkin Chip Cookies
adapted from My Baking Addiction
2 1/3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp ginger
1/2 tsp allspice
1/2 tsp black pepper
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar
1/4 cup molasses (not blackstrap)
2/3 cup pumpkin puree
1 tsp vanilla extract
1 cup pumpkin spice chips
Preheat the oven to 350˚F.
Sift together the flour, baking soda, salt, and spices.
In a large bowl, cream together the sugar and butter, then beat in the molasses, pumpkin, egg, and vanilla.
Add the dry ingredients to the wet and mix until well combined.
Use a small cookie scoop, or scoop about 1 tbsp balls of cookie dough onto the baking sheets. Bake for 8-10 minutes, until just set. Remove from oven and allow to cool slightly before removing from the baking sheets. Enjoy!