Stuffed Chocolate Chip Pumpkin Molasses Cookies Recipe
Pumpkin and molasses in every bite.
Ingredients
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese (room temperature)
- 3 1/2 cup confectioner’s sugar
Cookie Ingredients
- 3 cup all-purpose flour (add additional 2 Tbsp.)
- 1 tsp salt
- 1 tsp Clabber Girl® Baking Soda
- 1 tsp Clabber Girl® Baking Powder
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup Grandma’s® Original Molasses
- 1 1/2 tsp Spice Islands® Ground Ginger
- 2 tbsp Spice Islands® Ground Saigon Cinnamon
- 1/2 tsp Spice Islands® Ground Nutmeg
- 1/2 cup butter (melted)
- 1/2 cup vegetable oil
- 3 cup pumpkin puree
- 2 large eggs
- 2 tsp Spice Islands® Pure Vanilla Extract
- 1 1/2 cup dark chocolate chips
Directions
- In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside.
- In a mixing bowl, whisk the sugars, molasses, oil and melted butter together. Add the pumpkin puree and combine thoroughly. Add the eggs and vanilla and whisk until combined. Pour the flour mixture over the wet ingredients and slowly whisk to combine. Do not overmix. Slowly stir in chocolate chips.
- Preheat oven to 350 degrees. Prepare baking sheets lined with parchment paper or a Silpat.
- Place entire bowl in the refrigerator to chill for 20 minutes while oven preheats, then use a cookie scoop to place round cookies in 2-inch circles on prepared sheets. Bake for 13-15 minutes or until cookies look done.
- Beat cream cheese, butter, salt and cinnamon until lump-free and smooth. Gradually add sugar until well combined. Add vanilla until just incorporated. Once cookies are cooled, fill centers with cream cheese icing.
