- 1 Cup plus two tablespoons unsalted butter, softened
- 1 1/4 Cup sugar
- 1 egg
- 1/2 Tablespoon vanilla
- 2 Tablespoons molasses
- 1 Cup plus two and a half tablespoons flour
- 1 Teaspoon baking powder
- 1 Teaspoon pumpkin spice
- 1/2 Teaspoon salt
- 1/4 Teaspoon baking soda
- 1/4 Cup unsweetened apple sauce
- 1 Cup plus two and a half tablespoons old fashioned or large flake oats
- 1/2 Cup chopped pecans
Pre-heat oven to 375 degrees F.
Cream together butter and sugar. Add eggs, vanilla, and molasses. Mix thoroughly.
Combine dry ingredients, except for the pecans and oats. Use a sifter or whisk to combine the dry ingredients in a bowl. Pour the dry ingredients into the wet. Add in the applesauce until combined. Stir in the pecans and oats.
Chill the dough in the fridge for at least 25-30 minutes. On a cookie sheet lined with parchment paper (or a silicon baking liner) spoon out dough in roughly 1 tablespoon amounts. Try to leave at least 1 inch to 1.5 inch space between each lump. Put the cookies in the oven for 11-12 minutes.
Once you take the cookies out of the oven leave them on the baking sheet for about 3 minutes before letting them cool on wire rack.