• ½ cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup fresh (or canned) pumpkin puree (not pumpkin pie mix)
    • See the ‘Cooking Fresh Pumpkin Puree’ recipe below
  • ¼ cup molasses
  • 2¼ cup all purpose flour
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup of granulated sugar (for rolling cookies)


  1. In a large mixing bowl, beat butter, sugar, pumpkin puree, and molasses until combined.
  2. In a separate bowl, whisk together flour, cloves, ginger, cinnamon, salt, and baking soda. Add flour mixture to pumpkin mixture and beat on low speed until just combined.
  3. Cover dough and refrigerate until very cold – preferably overnight, but at least for a few hours. It will be hard.
  4. When the dough has chilled, scoop out about 1½ tablespoons at a time, and roll into round balls of dough. Place the balls back in the fridge for another 30 minutes.
  5. While the balls are chilling, preheat the oven to 350°F. Spray two cookie sheets with nonstick cooking spray.
  6. When you’re ready to bake, pour ½ cup granulated sugar into a small bowl and roll each dough ball in the sugar. Place the dough balls on the cookie sheets, leaving at least three inches between each cookie.
  7. Bake cookies until edges are set and starting to brown, but cookies are still soft – approximately 7 – 10 minutes.
  8. Let cookies cool for about five minutes on the cookie sheets, then transfer to wire racks to cool completely.


Cooking Fresh Pumpkin Puree

  1. Preheat oven to 350°F.
  2. Wash outside of pumpkin thoroughly. Cut pumpkin in half and remove seeds and fibrous strings.
  3. Rub the cut surfaces with oil and place halves in a roasting pan cut side down with 1 cup of water.
  4. Bake in the oven until the flesh is tender when pierced with a knife (approximately 90 minutes). Remove from oven and allow to cool.
  5. Once cool enough to handle, scoop out the pumpkin flesh and puree in a food processor or blender.
  6. Place puree in a sieve or fine mesh colander lined with cotton cheesecloth, paper towel, or a coffee filter and set over a deep bowl. Let drain for about 2 hours and stir/press occasionally.