Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter (softened)
  • 1/4 cup shortening
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 1/8 cup molasses
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoon ground cinnamon
  • 1 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 cup granulated sugar (for rolling)

Instruction

  • First combine all the dry ingredients (flour, baking soda and spices) and set aside.
  • Then beat the butter, shortening and brown/granulated sugar. Make sure the butter has softened to room temperature before this step - otherwise it will be lumpy.
  • Add the egg yolk, vanilla, pumpkin and molasses and beat for one minute.
  • Combine the wet and dry ingredients, and stir until fully combined, being careful not to over-mix.
  • Refrigerate the dough (covered) for 3 hours or overnight
  • Preheat the oven to 375F degrees and line a baking sheet with parchment paper (or use a non-stick baking sheet).
  • Place the 1/4 cup of granulated sugar in a bowl. Roll the dough into 1" balls and roll in the sugar.
  • Place on the baking sheet 2" apart and lightly flatten each cookie with a fork.
  • Bake for 8-10 minutes, until edges start turning golden brown. Let them cool for 5 minutes on the baking sheet, then finish cooling on a rack.