Servings: Makes 24 cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3/4 cup trans fat-free margarine spread , room temperature
- 1 cup sugar
- 1 large egg *
- 1/2 cup pureed pumpkin (solid pack pumpkin in a can), room temperature
- 1/3 cup molasses
- 1/4 cup sugar
Preheat the oven to 350°.
In a small bowl, mix together the flour, spices, salt and baking soda. In a large mixing bowl, beat the margarine spread, sugar, egg and pumpkin until smooth and fluffy. Add the molasses. Slowly, add the dry ingredients to form a smooth, soft dough.
Prepare the topping by mixing the cinnamon and sugar together into a small bowl.
Drop teaspoonfuls of dough onto a lightly greased cookie sheet. With a teaspoon or your fingers, sprinkle the cinnamon sugar topping over each cookie before baking.
Bake for 10 to 12 minutes. For crispier cookies, bake a little longer.
Cool on wire racks.
* For chewier cookies, add an additional egg.