back to december.

Yes, I’m a Taylor Swift fan. Judge me all you want… her lyrics aren’t necessarily profound, but those songs are so damn catchy!

Unfortunately, I have no experience dating Taylor Lautner and thus have no basis for writing about going “back to december” to relive such bliss (I can dream, though…) But these pumpkin-molasses crinkles, while they may lack Taylor’s abs, are a close second in my affections. And they were baked on a cold, dreary day in December…

As evidenced by the lights of the tree in the background. Actually, that tree is apparently still there. Clearly my house falls apart when I’m not around.

But truly, could you come up with a more brilliant idea than combining spicy molasses cookies with pumpkin? I can’t. And these little morsels were simple and divine, and were consumed within minutes of arriving at my best friend’s house. Her little sister is pretty much convinced I lace my baked goods with crack.

So THAT’S what the powdery stuff is…

(Of course I don’t! I mean, um… awkward.)

These are probably most comfortable nestled somewhere between Thanksgiving and Christmas, but out-of-season I’m sure they’ll taste just as good.

Putting away the tree, however, should have a deadline…

Pumpkin  Molasses Crinkles
from Behind the Skillet
Makes about 5-dozen itty bitty cookies

1/3 cup Flour
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
1 tsp Ginger
1/2 tsp All-Spice
1/2 tsp Ground Cloves
1/2 tsp Nutmeg
114 g (1/2 cup) Butter (room temp)
1 cup packed Dark Brown Sugar
1/4 cup Molasses
2/3 cup Pumpkin Puree
1 egg (room temp)
granulated or powdered sugar (or both)
mini chocolate chips (optional, though always a good idea…)

Sift together flour, baking soda, salt and spices in a medium bowl.

In a separate, larger bowl, cream together butter and sugar until creamy. Add in pumpkin and molasses and beat until thoroughly combined. Add in egg and beat, again, until combined. Stir in flour mixture until well-mixed into a relatively sticky dough; stir in chocolate chips if desired. Cover and refrigerate for a few hours or up to overnight (so it’s easier to handle… You may have to refrigerate between batches as well!)

Preheat oven to 350F and lightly grease 2 cookie sheets.

Put ~1/4 c. regular or powdered sugar in a small bowl. Form tablespoon-sized balls of dough and roll them in sugar of choice, then place on cookie sheet, leaving about an inch between each one. Bake for 8-12 minutes until just set to the touch.

Enjoy and reminisce about cozy days cuddled up by the fireplace with no homework or obligations.

(Or dream of Taylor Lautner… your call ;) )

Who’s your embarrassing celebrity crush? Or what’s your musical guilty pleasure? (I have too many to list…)