
Soft and sumptuous, these
dark cookies are moist and cake-like. They’re rich with the flavors of autumn
and absolutely delicious paired with hot tea or coffee. Try them, you will love
them!
Harvest Cookies
2 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
8 tablespoons butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
8 tablespoons butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
1. Pre-heat oven to 350° F
and line 2 baking sheets with Exopat or parchment paper.
2. In a large bowl, whisk
together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a second bowl, beat the
butter and brown sugar until well incorporated. Add the molasses, pumpkin, and
egg. Stir until all the ingredients are mixed well.

5. Using
two teaspoons, scoop small balls of dough onto the baking sheets (see picture),
about twelve to a sheet. Do not crowd. Bake for 10-12 minutes, or until the top
feels set to the touch. Remove baking sheets from the oven. Let the cookies
cool a couple of minutes on the sheets before transferring them to a cooling rack.
Makes about 2 1/2 cookies.
6. Make a cup of your
favorite tea and enjoy!
What dessert shouts AUTUMN to
you?