Pumpkin & Molasses Cookies

Weigh out the flour, salt, nutmeg, cinnamon, ginger and allspice into a bowl and stir together.

In another bowl cream the butter until pale, then add the light muscovado and molasses sugars along with the pumpkin purée and beat until smooth and creamy. Add the beaten egg and mix until combined.

Add the dry ingredients and mix together slowly until you get a smooth but sticky dough. Divide this into 2 and wrap each piece in cling film and place in the fridge for at least 30 minutes.

Preheat the oven to 180C (gas mark 4) and line 2 baking trays with baking parchment.

Place the golden caster sugar onto a plate or shallow bowl. Take one of the pieces of dough out of the fridge, unwrap it and divide it into 12 equal pieces. Roll each piece into a ball and them in the caster sugar. Place these onto the baking trays and lightly press down to flatten, leaving some space in between for the cookies to spread out.

Place in the oven for 12-15 minutes or until the cookies are golden brown. Remove from the oven and leave to cool for a few minutes before transferring them onto a wire rack to cool completely.