Pumpkin Molasses Cookies Food

PUMPKIN-MOLASSES COOKIES

Steps:

• Slowly melt shortening in a small saucepan over low heat. Remove from the heat and cool to room temperature, 5 to 10 minutes.
• Combine cooled shortening with brown sugar, 1/2 cup white sugar, molasses, and egg; mix well.
• Mix flour, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl until well blended. Add to the moist ingredients and use your hands to gently push the mixture together, similar to kneading. Dough will be quite crumbly; do not add any liquids. Place in the refrigerator to chill for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with butter. Place remaining 1/4 cup sugar in a small, shallow bowl.
• Work about 1 tablespoon chilled dough at a time and roll into a ball. Lightly roll balls into sugar to coat and place on the prepared baking sheets.
• Bake in the preheated oven until edges are golden, about 9 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

PUMPKIN MOLASSES COOKIES

Steps:

• 1. Cream together butter, pumpkin, sugars, egg and molasses until creamy. Add dry ingredients and blend well.
• 2. Mix together 1/2 c sugar and pumpkin pie spice in small bowl. This dough will be really soft, roll into balls, or use cookie scoop, roll in sugar mixture, place onto cookie sheets, flatten slightly with bottom of a glass or palm of hand.
• 3. Bake at 350 for 11-13 minutes . Mine were large, I used a 1/4 c size scoop and I baked for 15 minutes.

PUMPKIN MOLASSES COOKIES

Steps:

• Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.
• Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more.
• Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
• Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.
• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use a the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not over crowd.
• Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
• Repeat with second batch of dough.

PUMPKIN MOLASSES BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9 x 5 inch loaf pan; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a separate bowl, combine molasses, sugar, applesauce, oil, eggs, pumpkin and apple juice with an electric mixer.
• Add dry ingredients.
• Fold in cranberries or raisins.
• Spoon mixture into prepared pan.
• Bake until toothpick inserted in centre comes out clean, about 1 hour.
• Let bread sit for about 10 minutes, then turn the bread out of the pan onto a wire rack to cool completely.

PEANUT BUTTER PUMPKIN DOG COOKIES RECIPE

Steps:

• Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
• Stir together pumpkin puree, peanut butter, molasses, and egg until smooth. Stir in flour until you get a shaggy dough and can't stir anymore.
• Turn the dough out onto a floured surface and knead until it comes together, adding more flour to the board and/or dough so it doesn't stick.
• Roll dough to a large rectangle, about ¼-inch thick. Use a 1-inch or 2-inch cookie cutter to cut out cookies. Place cookies on prepared cookie sheet, re-rolling dough as needed.
• Bake small cookies for 15-18 minutes or until the bottoms are lightly golden. Cool completely before feeding or storing cookies. Cookies will dry out as they cool (they will be soft but firm).
• Store in an airtight container for up to 3 days or freeze for up to a month.

SPICED PUMPKIN PIE WITH MOLASSES RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 425 F/220 C/Gas 7.
• Prepare the pastry for your pie and fit it into the pie plate . Keep the pastry chilled in the refrigerator if you won't be filling it immediately.
• Combine the canned pumpkin, brown sugar, salt, cinnamon, ginger, and molasses; beat to blend. Blend in the beaten eggs and the milk until the mixture is smooth and well blended.
• Pour the mixture into the prepared pie shell. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 F/180 C/Gas 4​ and bake for 35 to 45 minutes longer, or until the center of the pie is set. A knife inserted in the center of the custard should come out clean.
• Top each serving of the pie with whipped cream and a sprinkling of cinnamon-sugar.