• 1/2 cup unsalted butter, let sit out on the bench for 30 minutes to soften a little
  • 1 cup sugar (white or raw)
  • 2 tbs molasses
  • 1 egg yolk
  • 1 tsp vanilla essence
  • 1/3 cup canned pumpkin
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ground all spice
  • 1/2 tsp baking powder
  • 1 3/4 cups flour


1. Place butter, sugar, molasses, egg yolk, vanilla, and pumpkin in a large bowl and mix until well combined.

2. In a separate bowl, combine dry ingredients and stir well. Add to wet ingredients and mix until a dough is formed. Dough should be easy to roll into balls – if it is too wet and sticky, add a little more flour. Roll into a big ball, wrap in cling film and set aside in fridge for 1 hour.

3. Preheat oven to 350F (180C). Line baking tray with non-stick parchment paper. Roll cookie dough into balls using about 1.5-2 tbsp dough per ball. Allow at least 2 inches between balls on the baking tray. Flatten dough slightly creating a disc shape. Bake for 10-15 minutes, or until cookies are slightly browned on the bottom.

4. Serve as is, or decorate with a glaze (as pictured).

makes | 15-20 cookies