Pumpkin Ginger Molasses Cookies

Ingredients

• 2.5 cups all-purpose flour (scooped and leveled)
• 1 teaspoon coarse sea salt
• 2 teaspoons baking soda
• 3 teaspoons pumpkin pie spice
• 1/4 cup coconut oil (softened not melted*)
• 1/2 cup butter (cold and cut into 1/2 tablespoon pats)
• 1 cup light brown sugar (scooped and leveled)
• ½ cup pumpkin puree
• 1/2 cup molasses
• 1 large egg

Steps

1. 1

   Preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.

2. 2

   Add all of the dry ingredients to a medium bowl and whisk until combined. Set aside for later.

3. 3

   Next, using a stand mixer* cream the coconut oil, butter, and brown sugar together at medium speed. This will take around 3-4 minutes.

4. 4

   Add the pumpkin and molasses to the mixture and cream the ingredients together until smooth. This will take another 3-4 minutes. Be sure to scrape the sides of the bowl periodically.

5. 5

   Crack the egg. Mix on medium until combined.

6. 6

   Finally, slowly add the dry ingredients to the wet ingredients with a 1/2 cup scoop at a time and mix on medium. Repeat until all dry ingredients are gone and the dough is combined. The dough should be a little thicker than normal cookie dough but still be very easy to form a ball.

7. 7

   Wrap the dough ball with a piece of plastic wrap and then refrigerate for 30 minutes.*

8. 8

   Using a 1.5 tablespoon cookie scoop, scoop cookie dough into hands and roll it into a ball.

9. 9

   Then, roll the dough in turbinado sugar* and place on the greased baking sheet. Make sure to leave 2 inches in between cookies because they will expand. Repeat until the baking sheet is full. 12 cookies will fit on a standard baking sheet.

10. 10

    Bake cookies at 350ºF for about 12 minutes.*

11. 11

    Remove from the oven, let sit for 2-3 minutes on the hot baking sheet, and then transfer the cookies to a cooling rack.