Pumpkin Molasses Cookies

With Thanksgiving just a day away, I wanted to satisfy my sweet tooth with a seasonally inspired treat that would keep well, and would keep me craving pumpkin pie post-turkey dinner. These Pumpkin Molasses Cookies (from The Pumpkin Spice Handbook, of course!) are just the ticket – extremely flavorful and deliciously moist, the addition of pumpkin keeps these cookies oh so soft, and makes them the perfect pick-me-up alongside an afternoon cup of coffee.

Pumpkin Molasses Cookies

Cookies
1⅓ cup almond flour
¾ tsp baking powder
¼ tsp salt
¼ tsp xanthan gum
1 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground allspice
¼ cup butter
½ cup granulated sugar
¼ cup molasses
¼ cup pumpkin puree
1 egg
½ tsp vanilla extract

Icing
½ cup confectioners’ sugar
1 Tbsp milk
¼ tsp vanilla extract

Cookies:
Line a baking sheet with parchment paper or spray with cooking spray; set aside.

In a medium bowl, whisk together almond flower, baking powder, salt, xanthan gum, and spices. Set aside.

In bowl of stand mixer, beat together butter and sugar until soft and creamy. Slowly add molasses, pumpkin, egg, and vanilla. With beater still running, gradually pour in dry ingredients, mixing until evenly incorporated. Place dough in refrigerator for 30-60 minutes. Preheat oven to 350 F.

Spoon out chilled dough with a tablespoon and drop onto prepared cookie sheet, leaving 2 inches between each cookie. Bake for 10 minutes, or until cookies begin to brown around edges. Remove from oven and cool on sheet for 5 minutes before transferring to a rack to cool completely.

Icing:
In a small bowl, whisk together confectioners’ sugar, milk, and vanilla. Add milk if needed to reach desired consistency. Drizzle onto cool cookies, and serve.

Dress: Deadly Dames Wiggle Dress in Black with White Polka Dots
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown