Stock up on flour, butter, baking sheets and an excessive amount of sprinkles—the arrival of December means it’s finally time to commence holiday cookie baking! We’re kicking off the month with a brand new recipe for Soft Pumpkin Molasses Cookies with Spiced Mascarpone Whipped Cream.
Trust us, this is the cookie you want baking in the oven when your family and friends arrive for the holidays. These bite-sized treats will fill your kitchen with the irresistibly warm and seasonal scents of pumpkin, cinnamon, ginger and nutmeg. Plus, using real butter ensures these addictively spiced cookies are soft and fluffy in texture.
The Spiced Mascarpone Whipped Cream makes these sophisticated treats look AND taste extra fancy for your holiday guests. Award-winning Wisconsin mascarpone cheese is fresh and slightly sweet, and helps thicken this homemade whipped cream so it’s perfectly soft and sumptuous. The addition of pumpkin puree adds a subtle orange hue, while cinnamon adds just the right amount of holiday spice.
Since no proper holiday cookie is complete without decoration, recruit the help of your kids or guests to finish them off with a festive dusting of cinnamon and sprinkles. Recipe below!
Salivating already? Check out the entire 2015 collection of holiday cookies at www.EatWisconsinCheese.com.
By Wisconsin Cheese
Servings: 3 dozen cookies
Prep time: 20 minutes
Cook time: 15 to 18 minutes
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 stick (8 tablespoons) butter, melted
1 cup, plus 1/2 cup granulated sugar, divided
1/2 cup pumpkin puree
1/4 cup molasses
FOR SPICED MASCARPONE WHIPPED CREAM
1 cup heavy whipping cream
8 ounces (1 cup) Wisconsin mascarpone cheese
1/4 to 1/3 cup pumpkin puree*
2 to 4 tablespoons powdered sugar
1 teaspoon ground cinnamon
Heat oven to 350°F. In a large mixing bowl, sift flour, baking soda and spices. Set aside.
In a separate mixing bowl, beat melted butter and 1 cup sugar until combined. Add pumpkin puree and molasses. Mix until well combined. Fold dry ingredients into wet ingredients in three batches, gently mixing to combine after each addition. Repeat until batter comes together.
Pour remaining 1/2 cup granulated sugar into a small bowl. Scoop one tablespoon of batter, and roll into a ball with your hands. Roll ball in sugar, and place on parchment-lined baking sheet. Bake cookies for 15 to 18 minutes or until light golden brown around the edges.
To make Spiced Mascarpone Whipped Cream: Beat heavy cream in a chilled bowl (place in freezer for five minutes to chill ) until soft peaks form. Add mascarpone, pumpkin and cinnamon, and beat until combined. Add powdered sugar one tablespoon at a time and beat to combine until desired sweetness is reached. Be sure not to overbeat the mixture.
To finish, dollop whipped cream atop cookies. Garnish with sprinkles, if desired.
*For a more dominant pumpkin flavor, use 1/3 cup pumpkin puree