Soft Pumpkin-Molasses Cookies with Spiced Mascarpone Cream

Instructions

Soft Pumpkin-Molasses Cookies:

1. Heat oven to 350°F. 
2. Combine the flour, baking soda, cinnamon, ginger, salt and nutmeg in a large bowl.
3. Cream butter and 1 cup sugar in another large bowl until light and fluffy. Beat in pumpkin and molasses until blended. Gradually fold into dry ingredients. 
4. Shape tablespoonfuls of dough into balls. Roll balls in remaining sugar. Place 1 inch apart on parchment-lined baking sheets.
5. Bake for 15-18 minutes or until light golden brown around edges. Transfer to a wire rack to cool completely.

Spiced Mascarpone Cream:

1. Beat cream in a large bowl until soft peaks form. Beat in the mascarpone, pumpkin and cinnamon just until combined. Add confectioners' sugar, a tablespoon at a time, until desired sweetness.
2. Dollop cookies with mascarpone cream; dust with cinnamon.