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Pumpkin and molasses cookies & ginger icing

Pumpkin and molasses cookies & ginger icing

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It’s pumpkin season around here, and sometimes there seems to be very little to do with them, other than to decorate them for Halloween, so I thought that a delicious cookie topped with yummy icing recipe was a great place to start.

Photo credit: Dana Dorobantu


 

Features

  • Healthy
  • Fast
  • Peanut-free
  • Nut-free
  • Economical

16 cookies

Ingredients

Cookies

  • 2 1/4 cups of all-purpose flour
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground clove
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1 cup of brown sugar
  • 1/2 cup of butter, room temperature
  • 1/2 cup of pumpkin puree
  • 1/4 cup of molasses

Icing

  • 1 cup of powdered sugar
  • 1 1/2 tablespoon of water
  • 1 teaspoon of fresh ginger, grated

Steps

  1. Preheat the oven at 350 °F and place the rack at the center of it. Cover 2 baking sheets with parchemin paper and set aside.
  2. In a bowl, add the flour, cinnamon, clove, ginger, salt, baking soda and brown sugar together then set aside.
  3. Whisk the butter, pumpkin puree and molasses with a handheld mixer then slowly add the dry ingredients. Mix with a wooden spoon until smooth.
  4. Roll balls with about 2 tablespoons of cookie mix with your hands and lay them onto the cookie sheets, flatten them slightly. Refrigerate for 30 minutes.
  5. Bake in the oven for 9 to 10 minutes, or until the sides are golden, then let cool completely on a rack.
  6. In a bowl, combine all the icing ingredients and mix with a fork. Top the cookies with the ginger icing.

Tips & tricks

Can be frozen before baking

 

Pumpkin and molasses cookies & ginger icing

Pumpkin and molasses cookies & ginger icing

Ingredients

Cookies

  • 2 1/4 cups of all-purpose flour
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground clove
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1 cup of brown sugar
  • 1/2 cup of butter, room temperature
  • 1/2 cup of pumpkin puree
  • 1/4 cup of molasses

Icing

  • 1 cup of powdered sugar
  • 1 1/2 tablespoon of water
  • 1 teaspoon of fresh ginger, grated

Steps

  1. Preheat the oven at 350 °F and place the rack at the center of it. Cover 2 baking sheets with parchemin paper and set aside.
  2. In a bowl, add the flour, cinnamon, clove, ginger, salt, baking soda and brown sugar together then set aside.
  3. Whisk the butter, pumpkin puree and molasses with a handheld mixer then slowly add the dry ingredients. Mix with a wooden spoon until smooth.
  4. Roll balls with about 2 tablespoons of cookie mix with your hands and lay them onto the cookie sheets, flatten them slightly. Refrigerate for 30 minutes.
  5. Bake in the oven for 9 to 10 minutes, or until the sides are golden, then let cool completely on a rack.
  6. In a bowl, combine all the icing ingredients and mix with a fork. Top the cookies with the ginger icing.

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