The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
As I pulled my car into the north campus lot on a crisp fall day, I couldn’t help but smile at the pumpkin molasses sandwich cookies on the windshield. Now, I wasn’t exactly sure how they’d taste, but I was pretty sure they’d be amazing.
That afternoon, I met up with my friends in the kitchen, and we got to work. We mixed together the cookie dough, added the Molasses, rolled it out, and cut out cookies.
They were so good! I couldn’t get enough, and the flavor was unbelievable. If you’ve never had pumpkin molasses sandwich cookies, you’re missing out.
If you’re ever looking for a delicious and unique treat, I highly recommend trying out these cookies. Who knows, you may just enjoy them as much as I did.
Q: How large of a pumpkin should I use for this recipe?
A: 3-4 pounds is ideal. If you have a larger pumpkin, you can halve the recipe and still get great results.
Q: What spices do I need for this recipe?
A: Allspice, cinnamon, ginger, nutmeg, and all six of the Madagascar Bourbon vanilla beans are needed.
Q: Do I need to peel my pumpkin?
A: Not necessarily – but it does make the process smoother. If you choose not to, use a spoon to remove the seeds and stringy bits.
Q: Is Molasses the same as Brown Sugar?
A: No – Molasses is a type of sugar made from sugarcane. Brown sugar is simply brown sugar that has been processed.
Q: Can I substitute other types of sugar for molasses?
A: Yes – either Bolton Sugar or Demerara Sugar will work just as well. However, if you do make a substitution, be sure to lower the total sugar by half or else the cookies will be too sweet.
Q: Can I make these cookies without a pumpkin?
A: No – the pumpkin is necessary for this recipe. If you don’t have a pumpkin, you can use a sweet potato, but the cookies will not be as dense or flavourful.
Q: What should I do with the leftover pumpkin Molasses?
A:Store the molasses in an airtight container in the fridge for up to two months, or in the freezer for up to six months.