Ingredients
Scale
Dry Ingredients:
- 2.5 cups all-purpose flour (scooped and leveled)
- 1 teaspoon coarse sea salt
- 2 teaspoons baking soda
- 3 teaspoons pumpkin pie spice
Wet Ingredients:
- 1/4 cup coconut oil (softened, not melted)
- 1/2 cup butter (cold and cut into 1/2 tablespoon pats)
- 1 cup light brown sugar (scooped and leveled)
- ½ cup pumpkin puree
- 1/2 cup molasses
- 1 large egg
Instructions
- Preheat your oven to 350ºF and spray a baking sheet with non-stick cooking spray.
- In a medium bowl, whisk together all the dry ingredients and set aside.
- Using a stand mixer, cream together the coconut oil, butter, and brown sugar until smooth.
- Add the pumpkin puree and molasses, and mix until well combined.
- Crack in the egg and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Scoop the chilled dough into balls, roll them in turbinado sugar, and place them on the baking sheet.
- Bake for about 12 minutes, until the edges are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
- Adjust the refrigeration time based on the consistency of your dough.
- Baking time may vary depending on your oven and altitude.
- You can use a hand mixer if you don’t have a stand mixer.
- Rolling the cookies in turbinado sugar is optional.