Pumpkin & Molasses Cookies

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1 Review

5 star rating





These pumpkin & molasses cookies are a perfect treat for Halloween and the Autumn season. The combination of pumpkin with the toffee and treacly flavours from the light brown muscovado and molasses sugars with a hint of warmth from the spices make these a great treat.


  1. Weigh out the flour, salt, nutmeg, cinnamon, ginger and allspice into a bowl and stir together.

  2. In another bowl cream the butter until pale, then add the light muscovado and molasses sugars along with the pumpkin purée and beat until smooth and creamy. Add the beaten egg and mix until combined.

  3. Add the dry ingredients and mix together slowly until you get a smooth but sticky dough. Divide this into 2 and wrap each piece in cling film and place in the fridge for at least 30 minutes.

  4. Preheat the oven to 180C (gas mark 4) and line 2 baking trays with baking parchment.

  5. Place the golden caster sugar onto a plate or shallow bowl. Take one of the pieces of dough out of the fridge, unwrap it and divide it into 12 equal pieces. Roll each piece into a ball and them in the caster sugar. Place these onto the baking trays and lightly press down to flatten, leaving some space in between for the cookies to spread out.

  6. Place in the oven for 12-15 minutes or until the cookies are golden brown. Remove from the oven and leave to cool for a few minutes before transferring them onto a wire rack to cool completely.

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  1. 5 star rating

    Fantastic way to use up pumpkin after the halloween haul!
    I used dark brown sugar instead of molasses sugar, used a fork to squish the dough balls before baking, and I only needed about 30g of caster sugar to roll to cookie dough in.
    I also managed to get 30 cookies per dough roll! so that's a total of about 60 cookies, so a lot more than the serving size of 24 suggested.

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