Tuesday, November 6, 2012

jolly holiday :: kaylee

this week for jolly holiday, i asked my dear friend kaylee to post. kaylee is an unbelievable photographer & makes really amazing food. not that i've eaten any, but everything she makes sure does look good. she's also genuine & has a sweet heart. i love being her friend and having her in my life.


These cookies are a new favorite. In fact, I've eaten several with coffee in the morning.
And in the afternoon as well. I love how soft they are.
2 1/3 cups flour

2 tsp baking soda

1/2 tsp salt

1 tablespoon pumpkin pie spice

1/4 tsp black pepper

8 Tbs butter, room temperature

1 cup brown sugar, packed

1/4 cup molasses

2/3 cup pumpkin puree
1 large egg
1/2 cup sugar, for rolling

Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.
Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.

 Preheat oven to 350*
Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use a the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not over crowd.
 Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
Repeat with second batch of dough.
These have the perfect mix of spice and pumpkin to taste like fall.
um, those look amazing. fantastic. like, i want to make them today. i can't wait. thank you, kaylee!


  1. it's just wrong that i'm not eating these with my coffee right now. wrong.

  2. These look sooo fun to make!
    I am not a huge molasses fan, but I love pumpkin. I feel like they are a must try. Plus my dad loves molasses, so they will end up with him anyway ;)

    Maybe these need to be on my baking day list as well!!!

  3. YUM!!! THose make me hungry and it's 8:30 AM!! SERIOUSLY LOVE reading your blog!!

  4. making these very very soon. i love all her recipes.

  5. i'm certain i'll love these! thanks, kaylee, and pretty pictures :)

  6. yummo can't wait to try!

    p.s. i love that she eats them with coffee.in the morning.

  7. Yum! Pumpkin molasses cookies does that not sound like fall food or what?

  8. I'm not going to lie. I have a tinge of jealousy in my heart over how little these resemble raw beef.


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