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Source adapted from Pumpkin: A Superfood for All 12 Months of the Year
Servesapproximately 2 ½ dozen
|2 1/3 cups||flour|
|2 tsp||baking soda|
|1 cup||sugar||plus more for rolling (if you have it, I recommend turbinado sugar for rolling)|
1. Beat butter in a large bowl until fluffy. Add sugar, pumpkin, molasses, and egg and mix until well combined. Add remaining ingredients and beat until a well-blended batter forms. Refrigerate dough for at least 1 hour.
2. Preheat oven to 350°. Line a baking sheet with parchment paper (or two, if you’d like to prep a second sheet while the first one bakes). Fill a bowl with your rolling sugar. Roll tablespoon-sized balls of batter in sugar until well coated and place on sheet. The cookies will spread, so give them a couple inches of room. Bake 10–12 minutes, or until cookies look cracked. Let them sit on the sheet for a few minutes after removing them from the oven, then transfer to a wire rack to cool.