pumpkin molasses cookies

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We used Bell-View’s newest product for this recipe. Grade A Maple Syrup, along with some other BV favorites Bell-View’s Taste the Fruit 1st Pumpkin Butter. These cookies are best enjoyed beside a backyard fire.

Ingredients:

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp. baking soda

  • 1/4 tsp. kosher salt

  • 1 tsp. cinnamon

  • 1/2 tsp. ground ginger

  • 1/4 tsp. ground cloves

  • 3/4 cup butter, room temperature

  • 1/2 cup granulated sugar

  • 1/2 cup dark brown sugar

  • 1 large egg

  • 1 tsp. vanilla extract

  • 1/4 cup molasses

  • 1/4 cup pumpkin puree

  • 2 tbsp. Taste the Fruit 1st Pumpkin Butter

    MARSHMALLOW ICING

  • 1/2 cup butter room temperature

  • 7 oz Marshmallow Fluff

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 tbsp. Bell-View’s Grade A Maple Syrup

Instructions:

  1. Prep 2 baking sheets with parchment paper.

  2. Whisk together all dry ingredients in a bowl, set aside.

  3. Cream together your butter & both sugars on medium speed until fully combined–about 2 minutes. Add egg and vanilla extract, mixing on medium until fully incorporated.

  4. Next add molasses and pumpkin purée. Mix until combined. Then, add dry to the wet ingredients and mix on low.

  5. Wrap dough and refrigerate for 1 hour. Make sure to preheat the oven to 350°F in this time.

  6. Scoop out 2 tbsps. of dough, roll them quickly into balls using your hands and place onto your prepared baking sheet (spacing a few inches apart). Bake for 14 minutes. Let cool on the baking sheet for about 10 minutes, then transfer to a separate rack to cool completely.

    MARSHMALLOW ICING

  7. Combine all ingredients in a bowl and ice the cookies once cool.

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