Spicy Molasses Pumpkin Cookies with just a hint of pumpkin, makes these cookies stay soft and moist.
Ingredients
3/4 cup butter, softened
2 cups sugar
2 eggs
3/4 cup pure pumpkin
1/2 cup molasses
2 teaspoons vinegar
1 1/2 tsp ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 cups flour
1 1/2 teaspoon baking soda
Frosting
1 1/3 cups white chocolate chips
3 - 4 tablespoons heavy cream
Instructions
In a mixer bowl, combine the sugar and butter and beat until light.
Add the eggs, pumpkin, molasses and vinegar. Beat with a mixer until well combined.
Add the flour, spices, salt and baking soda. Mix in until thoroughly combined. Refrigerate for at least 4 hours or overnight.
Preheat oven to 350 degrees. Line your baking pans with parchment, silpat or spray really well. Scoop using small scoop onto baking pan.
Bake for 10 - 13 minutes or until center of cookie springs back when lightly touched. Remove to a wire rack to cool.
Frosting
Add white chocolate to a small bowl with 2 tablespoons of the heavy cream. Heat in a micro-wave for about 1 minute 30 seconds. Stir once while heating and watch carefully. If not thin enough to drip off of a fork add more of the heavy cream. Reheat to blend in cream. Splat with a fork over the top of cookies. Let dry before storing in an airtight container.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2016/08/28/molasses-pumpkin-cookies/