We didn’t expect to love these so much but these soft and chewy cookies are actually the coziest. They have a smokey undertone from molasses and an earthiness from pumpkin-filled with warming spices like cinnamon, ginger and clove. I had some honeynut puree leftover from another recipe so I swapped out canned pumpkin for the silky-smooth squash. The squash lends a rich and slightly vegetal flavor that keeps the cookie from leaning too sweet. It’s a truly unique cookie that feels a little grown but Chloe claims these are her new favorite.
Notes:
The recipe calls for unsweetened pumpkin purée. Here, I’ve roasted honeynut squash until soft and then blended it into a fine purée. Kabocha would be a good substitute, canned pumpkin can be used too.
Honeynut Squash and Molasses Cookies
Ingredients
2 1/2 cup (300g) all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
Pinch of cloves
1/2 teaspoon salt
3/4 cup + 1 tablespoon (185g) g unsalted butter
3/4 cup (150g) granulated sugar
1/4 cup (50 g) dark brown sugar
1/4 cup (85g) molasses
1/3 cup (80 g) squash or pumpkin puree
1 tsp vanilla extract
1 large egg
Granulated sugar for rolling
Instructions
- In a medium-size bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars and molasses until creamy, about 2 minutes.
- Add the egg, pumpkin puree and vanilla and beat until combined. Turn the speed to low and add the dry ingredients and mix until just incorporated.
- Transfer the dough to the fridge for 20-30 minutes to firm up. Then scoop and roll the cookies into heaping tablespoon balls, about 35g each. Roll the balls in sugar and return to the fridge for 2 hours or overnight.
- Preheat the oven to 350. Line a few baking sheets with parchment paper. Place 6-8 cookies on each sheet. Bake for 8-10 minutes, open the oven and lift the sheet tray one inch off its rack and let it drop back down. Remove and allow to cool a few minutes on the pan before transferring to a cooling rack.
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