Ingredients
For the sugar topping:
- 1/2 cup granulated sugar
- 1/4 teaspoon ground ginger
For the cookie batter:
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup canned pure pumpkin
- 1/4 cup molasses
- 1 large egg, room temperature
- 1/4 teaspoon vanilla extract
- 1 tablespoon Kahlua Pumpkin Spice Liqueur
- 2 1/3 cups all purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Instructions
For the sugar topping:
- Place the granulated sugar and ground ginger on a plate. Mix with a fork until combined. Set aside.
For the cookie batter:
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer using a paddle attachment, beat butter and sugar until creamy and smooth.
- Add pumpkin, molasses, egg, vanilla and Kahlua, one at a time, beating well between each addition. Scrape sides of bowl.
- In a medium bowl, blend the flour, ginger, baking soda, cinnamon and salt with a whisk.
- Slowly add the dry mixture to the butter mixture and beat until combined.
- Refrigerate the dough for at least one hour, or place in the freezer for 20-25 minutes.
- Form dough into balls and roll in sugar mixture. Place at least 2 inches apart on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes. Allow the cookies to cool on a baking sheet for approximately 3 minutes, then transfer to a baking rack.
Notes
- Total time includes refrigeration time.
- Adapted from Two Peas & Their Pod
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American