Soft Pumpkin Molasses Cookies with Spiced Mascarpone Whipped Cream

Soft Pumpkin Molasses Cookies with Spiced Mascarpone Whipped Cream

prep time

minutes
cook time
15
minutes
servings
3
dozen

Ingredients


















Cooking Instructions

1

Heat oven to 350°F. In large mixing bowl, sift flour, baking soda and spices. Set aside.


2

In separate mixing bowl, beat melted butter and 1 cup sugar until combined. Add pumpkin puree and molasses. Mix until well combined. Fold dry ingredients into wet ingredients in three batches, gently mixing to combine after each addition. Repeat until batter comes together.


3

Pour remaining 1/2 cup granulated sugar into small bowl. Scoop one tablespoon of batter, and roll into a ball with your hands. Roll ball in sugar and place on parchment-lined baking sheet. Bake cookies for 15 to 18 minutes or until light golden brown around the edges.


For spiced mascarpone whipped cream:


1

Beat heavy cream in a chilled bowl (place in freezer for five minutes to chill) until soft peaks form. Add mascarpone, pumpkin and cinnamon and beat just until combined. Add powdered sugar 1 tablespoon at a time and beat to combine until desired sweetness is reached. Be sure not to overbeat the mixture.


2

To finish, dollop whipped cream atop cookies and garnish with sprinkles, if desired.


*For a more dominant pumpkin flavor, use 1/3 cup puree.


Ingredients


















Cooking Instructions

1

Heat oven to 350°F. In large mixing bowl, sift flour, baking soda and spices. Set aside.


2

In separate mixing bowl, beat melted butter and 1 cup sugar until combined. Add pumpkin puree and molasses. Mix until well combined. Fold dry ingredients into wet ingredients in three batches, gently mixing to combine after each addition. Repeat until batter comes together.


3

Pour remaining 1/2 cup granulated sugar into small bowl. Scoop one tablespoon of batter, and roll into a ball with your hands. Roll ball in sugar and place on parchment-lined baking sheet. Bake cookies for 15 to 18 minutes or until light golden brown around the edges.


For spiced mascarpone whipped cream:


1

Beat heavy cream in a chilled bowl (place in freezer for five minutes to chill) until soft peaks form. Add mascarpone, pumpkin and cinnamon and beat just until combined. Add powdered sugar 1 tablespoon at a time and beat to combine until desired sweetness is reached. Be sure not to overbeat the mixture.


2

To finish, dollop whipped cream atop cookies and garnish with sprinkles, if desired.


*For a more dominant pumpkin flavor, use 1/3 cup puree.


Tried these for the first time and they are delicious! Rave reviews from everyone who has tried them and I have had to make more for holiday parties. My 4 year old doesn't like the cream topping so we made a few without and she eats them up.
posted by public on 4/22/2016

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