Every time we visit Nick’s family in Poughkeepsie, my mother-in-law Cathy has cookies prepared for our arrival. Good news: they are absolutely delicious. Bad news: I typically end up eating about half of said cookies. About that “self-control” thing…
Cathy does a great job of rotating through the family’s favorites while also introducing new cookies to the mix. If it were up to Nick, she would *only* make oatmeal scotchies. Not that he doesn’t love her other creations, he just REALLY loves oatmeal scotchies.
On a trip to Poughkeepsie last fall, we were greeted with a brand new cookie that was studded with small, bright orange chips. When I say bright orange, I mean Tennessee Vol, neon orange. They practically had me singing “Rocky Top!” I recognized them as the pumpkin spice morsels I had seen—but avoided—in grocery store displays.
“Avoided?” you ask, “I thought Madison was super basic and was obsessed with all things pumpkin!” This is true…but only to a point! While it is no secret that I could go forever about pumpkin cakes, rolls, breads, and muffins, I have enough self-dignity to steer clear of products such as:
- Pumpkin spice Pringles
- Pumpkin spice gum
- Pumpkin spice hummus
- Pumpkin spice water
- PUMPKIN SPICE SAUSAGE. Literally pumpkin spice flavored MEAT. C’mon, America. Be better.
So while I do generally love pumpkin, I find the commercial craze with pumpkin spice EVERYTHING deeply unsettling. Call me a traditionalist, but it is for this reason that I previously avoided Nestle’s pumpkin spice morsels.
With the first bite of Cathy’s freshly baked pumpkin spice molasses cookie, though, my mind was instantly changed. These creamy morsels are the perfect balance of sweetness and spice, singing notes of pumpkin, cinnamon and nutmeg. This flavor profile perfectly accents the rich, molasses backdrop, yielding a delicious autumn treat.
When I finally came up for air, I asked Cathy where she found such a unique, delicious recipe. Phoebe Buffay’s grandmother would be thrilled to learn that the great French chef “Nestley Toulouse” made another great cookie recipe and slapped it on the back of the yellow bag of Nestle’s pumpkin spice morsels.
These pumpkin spice molasses cookies truly are delicious, and I encourage you all to whip up a batch ASAP.
NOTE: Please make sure to chill the dough as directed in order to achieve the desired thick & chewy consistency.
- 2⅓ cups all-purpose flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1⅓ cups granulated sugar, divided
- ½ cup (1 stick) unsalted butter, softened
- ½ cup pure pumpkin (not pumpkin pie filling)
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1⅔ cups Nestle Pumpkin Spice Morsels (1 10-oz. bag)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together flour, baking soda, salt, cinnamon an ginger in a medium bowl.
- In a large bowl, beat butter and one cup of the granulated sugar together until light an creamy.
- Add in pumpkin, molasses, egg and vanilla and mix until well-combined. (Tip: spray measuring cup with non-stick spray before you measure the molasses so it slides out easily)
- Slowly beat in flour mixture, being careful not to overmix. Stir in morsels.
- Cover bowl and refrigerate for at least 2 hours, or until dough is firm.
- Pour remaining ⅓ cup sugar into a bowl or plate. Form dough into one-inch balls and roll in sugar.
- Place on cookie sheet and bake for 10-12 minutes, or until the edges are set. Let cookies rest on cookie sheet for 3-4 minutes, then move to a cooling rack.