Line one or two baking sheets with parchment paper.
In a medium sized mixing bowl, whisk your egg.
Next, add the rest of the ingredients to the bowl and mix everything up until it is combined and smooth in texture. The batter will be between a muffin batter and a traditional cookie batter.
Spoon a heaping tablespoon sized dollop onto your parchment lined cookie sheet.
Place your cookies in the oven and bake them for 14 minutes or till the edges are golden brown. They'll puff up a bit, but will definitely be a thinner cookie.
Remove from the oven and let them cool completely.
Eat up! These pumpkin molasses cookies are savory-sweet with a hint of spice. Just right for fall!