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Pumpkin Spice Molasses Cookies | JavaCupcake.com

Pumpkin Spice Molasses Cookies

Imagine your favorite molasses cookies, your favorite ginger cookies and your favorite pumpkin cookies.  Now imagine all three of those cookies rolled into one delicious cookie and you’ve got my Pumpkin Spice Molasses Cookies!

Pumpkin Spice Molasses Cookies | JavaCupcake.com

Every fall, I try to come up with at least one new (to me) recipe whose main ingredient is pumpkin.  This season, I decided to combine my husband’s love for ginger and my love for molasses into a pumpkin cookie perfect for the season.

This recipe didn’t turn out exactly how I imagined it in my head… I was going for a chewy cookie, but these are more cakey.  Which is okay, to be honest because the flavor is out of this world!

Pumpkin Spice Molasses Cookies | JavaCupcake.com

The extra Turbinado sugar added after baking adds just the right amount of sweet crunch to the soft cookie.  I probably at half of these cookies myself.  They were kinda irresistible.

So yeah… try these Pumpkin Spice Molasses Cookies.  They’re not the prettiest… but they are the tastiest!

Happy Baking!

Pumpkin Spice Molasses Cookies

Pumpkin Spice Molasses Cookies

Yield: 3 dozen
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • 3 cups all-purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • ⅓ cup dark molasses
  • 1 egg
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 cups Turbinado sugar

Instructions

  1. In the bowl of your stand mixer, cream together the butter and sugar for 1 minute.
  2. While the sugar/butter is creaming, sift together the flour, baking powder, salt, ginger, and cinnamon until well incorporated.
  3. Add the molasses to the butter/sugar and beat until incorporated. Add the egg and mix on high for at least 1 minute until the light and fluffy.
  4. Scrape the sides of the bowl and mix in the pumpkin.
  5. A little at a time with the mixer on low, add the flour and spice mixture. Mix only until just combined.
  6. Separate the dough into four sections. Place each section onto a large piece of plastic wrap. Fold the wrap over the dough then shape it into a log about 8in long. This will be the width of you cookies, so i you want small cookies make the log longer, bigger cookies make the log shorter. Repeat with the remaining dough. Chill the dough for about an hour or until firm enough to cut through.
  7. While the dough is chilling, preheat the oven to 325F degrees. Line 2 large baking sheets with parchment paper.
  8. Once firm, unwrap the dough and cut it in half. Cut those halves in half. And finally cut the quarters in half.
  9. Pour the Turbinado sugar into a bowl or dish and coat each cookie in the sugar then place them 1-2 inches apart on the prepared baking sheet.
  10. Bake 12-17 minutes depending on how cold your dough when you put it in the oven. You want the edges to begin to crisp but the center to remain soft. Under baking will create a wet, under-baked look on top of the cookie.
  11. Cool the cookies on the baking sheet at least 5 minutes before removing to cool on a wire rack. They are soft and fragile, so be gentle. Sprinkle more sugar on top of each cookie while still hot.

Notes

This cookie was inspired by A Family Feast.

 

Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch! | JavaCupcake.com

Roll and Cut Oatmeal Cookies with Pumpkin Filling

Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch, these cookies are uniquely amazing!

Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com

I think Betty Crocker was on to something with these cookies.  I’ve never seen, tasted or made anything quite like these roll and cut oatmeal cookies with pumpkin filling before.  The recipe comes from my favorite cookie cookbook…  Betty Crocker’s Cooky Book circa 1963.  I’ve made cookies from this book so many times, I’ve even blogged about this book before… but the recipes I’ve made have been ones I grew making, the recipes my Mom loved.

Not this time.

This time I took an adventure and I looked on every page of this cookbook until I found a cookie recipe that fit the current season in appearance and flavor… and more importantly I wanted something unique.  A cookie I had never seen before on Pinterest or other blogs. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com I’m certain I found just that with these cookies.  These cookies are so unique, they jumped off the page when I saw them in the book. What makes these cookies unique are that they’re a rolled and cut cookie AND they’re filled! Woah.  Rolled and cut oatmeal cookie dough?

Yup.  You read that correctly.

Have you ever rolled and cut oatmeal cookie dough before?  Because I certainly haven’t.  Surprisingly, this dough rolled very easily,  just needed a lot of flour on the counter so it didn’t stick. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com The original recipe didn’t call for this, but I topped the cookies with a sprinkling of Sugar in the Raw to add a sweet crunch to the cookie.  It turned out to be the perfect addition to the recipe and really rounded out the flavors and textures.

These roll and cut oatmeal cookies with pumpkin filling are sure to WOW and impress your family and friends with their unique shape and appearance and their flavor.

Try them, you won’t be disappointed!

Enjoy!

Roll and Cut Oatmeal Cookies with Pumpkin Filling

Roll and Cut Oatmeal Cookies with Pumpkin Filling

Yield: 18-20 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Ingredients

Cookies

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup light brown sugar, packed
  • 3/4 cup shortening, cubed
  • 1 egg
  • 1/4 cup molasses
  • 1 cup quick oats
  • 1/4 cup Sugar in the Raw, for garnish

Pumpkin Filling

  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 1/2 cup sugar
  • 1 tsp pumpkin pie spice

Instructions

Pumpkin Filling

  1. In a bowl, whisk together the pumpkin puree, sugar and pumpkin pie spice.

Cookies

  1. Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of your stand mixer, combine the flour, salt and baking soda.
  3. Add the cubed shortening and mix on medium speed until the dough has a coarse meal consistency.
  4. Mix in the sugar, egg and molasses until combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  5. Add the oats and mix until evenly distributed.
  6. Roll dough out 1/8" thick onto a lightly floured board. Cut with 2 5/8" round cutter. Place half the rounds on the prepared cookie sheet.
  7. Put 1 heaping teaspoon of pumpkin pie filling in the center of each round on the cookie sheet and spread just to the edges. NOTE: You do not want the filling to go to the edges or off the side.
  8. Using a small star cutter, cut the center of the remaining discs out. Place the cut disc on top of a filled disc on the prepared cookie sheet.
  9. Using your index finger, press the edges closed to seal.
  10. Brush a very light layer of water onto each cookie and sprinkle Sugar in the Raw over just the dough, not the filling. The water will help the sugar stick to the dough.
  11. Bake for 11-13 minutes or until the bottom edges and tops begin to turn golden brown. At about 11 minutes, gently lift up one of the cookies and check the bottom... if it's golden, they are done.
  12. Immediately remove the cookies to a wire rack to cool.

Storage

  1. The cookies are hard the first day and are great to dunk in tea. They will be come softer and actually taste better on day 2.
  2. Store in an air tight container for up to 4 days.

Notes

Original recipe from Betty Crocker's Cooky Book.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

Pumpkin Oatmeal Cookies

These thick, chewy pumpkin oatmeal cookies with dark chocolate chips and raisins are so delicious, I may have eaten them for dinner.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

Yup… pumpkin season is in full swing.  There are bazillions of pumpkin recipes floating around the internet.  So many that honestly, I’m kinda over the pumpkin craze already.

*gasp* I know.  OVER PUMPKIN?!?! How can that be?

I think it’s because I just am not in-love with any of the recipes I’ve been coming across.  No real desire to bake anything pumpkin just for the sake of baking it.

Until today.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

Thank you Sally’s Baking Addiction for the MOST AMAZING pumpkin and oatmeal cookie recipe EVER!  Seriously… this cookie is so good, I may have eaten 4 straight off the pan.  The great thing about this cookie – it’s versatile.  The mix-ins could be anything you wanted.  White chocolate, nuts, craisins… the possibilities are endless.

I chose Gharidelli dark chocolate chips and raisins and if you ask me, an excellent choice.  The flavors from the pumpkin and the spices go perfectly with the chocolate and sweetness from the raisins.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

So good.

And really… you should make them.  Like, now.

Enjoy!

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

Yield: 2 dozen cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Ingredients

  • 2 cups + 1 Tbsp flour
  • 1 tsp baking soda
  • 1 Tbsp round cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 1/2 cups quick oats
  • 1 cup unsalted butter
  • 1/3 cup unsulphured molasses
  • 3/4 cup dark brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 egg yolk
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla
  • 1/2 cup raisins
  • 1 cup Gharidelli 60% cocoa chocolate chips

Instructions

  1. Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, salt and quick oats.
  3. In a medium microwave safe bowl, melt the butter. Once melted, add the sugars and molasses and whisk together until smooth.
  4. Add the egg, pumpkin puree and vanilla and whisk until combined.
  5. Pour the wet mixture into the dry mixture and fold until no more dry is left.
  6. Add the raisins and chocolate chips and fold until combined.
  7. Let dough rest for 10 minutes.
  8. Scoop 2-3 tablespoons of dough onto the baking sheet. Lightly press them into a round, semi-flat disc. The goal here is just to make them uniform, not to smush them onto the cookie sheet. Press a few extra chocolate chips onto the top (this part is optional).
  9. Bake for 12-13 minutes.
  10. Allow to cool on the cookie sheets for 3-4 minutes. Remove and place on a wire rack to cool completely.
  11. Store in an air tight container for up to a week.
Pumpkin Chocolate Snickerdoodles {Surprise Inside!} | JavaCupcake.com

Pumpkin Chocolate Snickerdoodles
{Surprise Inside}

Giant pumpkin chocolate snickerdoodles rolled in sugar and spices are a perfect treat for a rainy, Fall afternoon! Oh… did I mention there’s a SURPRISE baked inside each cookie?

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

When I saw the bags of Hershey’s Pumpkin Spice Kisses at the Commissary I knew I had to snatch up a couple bags immediately.  Seasonal candy like that is hard to come by here in Germany.  These kisses are a pumpkin spice flavored milk chocolate kiss that is full of delicious Fall flavor.

Pumpkin Spice Hershey's Kiss Candy

But… what was I going to make with these candies?  I’d already done a pumpkin spice cupcake… so I knew I didn’t need to make another cupcake.  I’d also already made pumpkin snickerdooles and pumpkin chocoalte chip cookies.  *humph*

Wait… how about pumpkin & chocolate together in a cookie?  Since these kisses were pumpkin and chocolate… that would be a perfect combination.

I knew though that I couldn’t do a standard “blossom” cookie for these.  Those are so played out.  It’s just way too easy to pop the Kiss on top of the cookie.  I needed something better.

SURPRISE INSIDE! Yes!!!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

So… I came up with these Pumpkin Chocolate Snickerdooles with a Surprise Kiss Inside!  They are a light as air cookie that is full of chocolate, spice and pumpkin flavor.  Each bite is so tender, rich and delicious.

You think you love the cookie from the moment you take your first bite.  But then, you take a bite of the SURPRISE INSIDE… and BAM! an explosion of flavor in your mouth.  Seriously.  I’ve eaten at least a dozen of these cookies because those 2 bites with the Hershey’s Kiss inside are pure joy.  Heaven.  So damn good!

These cookies would be perfect at a party, in your kids lunch, or even a potluck at work…. because the excitement of watching the person bite into the center of the cookie and find that Hershey Pumpkin Kiss surprise inside is PRICELESS!

Enjoy!

PS… I made a short little video to go along with this recipe!  The Kisses were a bit of a challenge to get into the middle of the sticky dough.  Let me know what you think and if it was helpful for you!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

Pumpkin Chocolate Snickerdoodles {Surprise Inside!}

Yield: 3 dozen cookies
Prep Time: 2 hours 20 minutes
Cook Time: 7 minutes
Total Time: 2 hours 27 minutes

Chocolate and pumpkin together make these cookie the perfect snickerdoodle treat! Oh... and there's a surprise inside each cookie!

Ingredients

For the cookies

  • 2 1/4 cups flour
  • 1/2 cups dark chocolate cocoa powder
  • 2 tspcream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, room temperature
  • 1 large egg
  • 3/4 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • Hershey's Pumpkin Spice Kisses

For rolling the dough in

  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 Tbsp ground cinnamon
  • 1/4 cup sugar in the raw

Instructions

  1. Line cookie sheets with parchment paper. Unwrap the Hershey's Pumpkin Spice Kisses and set aside.
  2. In a medium bowl, whisk together the flour, cocoa, spices, baking soda, cream of tartar and salt.
  3. In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy - about 2 minutes.
  4. Add the egg and mix until combined. Scrape the sides of the bowl and add the pumpkin. Mix again until smooth. Scrape the sides of the bowl and add the vanilla and mix until combined.
  5. Pour in half the flour mixture and mix on medium until just combined. Scrape the sides of the bowl and add the remaining flour mixture. Mix on medium speed until smooth.
  6. Cover bowl with plastic wrap and FREEZE FOR 2 HOURS! Don't skip this step or the batter will be too sticky to work with.
  7. Preheat oven to 400 F degrees.
  8. In a small bowl, mix together the ingredients for rolling dough in. Set aside
  9. Using a tablespoon, scoop a small apricot sized ball onto the spoon. Press a Hershey Kiss into the center and use one finger to move the batter around the Kiss until covered. NOTE: Try not to get dough all over your hands - just use one finger to move the dough. Watch the video below to see exactly how I did it.
  10. Drop the dough into the rolling mixture. Shake the bowl around until the dough is completely covered in sugar. Once covered in sugar, form dough into a ball with your hands and place on prepared cookie sheet.
  11. Bake 6-8 minutes or until the tops begin to form a crust and are slightly firm... the cookies should still be soft to the touch.
  12. Allow to sit on the pan for 5 minutes before removing to a wire rack to cool completely.
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