These pumpkin molasses cookies are a warm hug in dessert form! With pumpkin, sweet molasses, and cozy spices, they’re perfect for chilly days.
Baking these cookies fills the house with an amazing smell that makes everyone wander into the kitchen. I always make extra—because who can resist a cookie treat? 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and gives these cookies the right moisture. If you have fresh pumpkin, you can roast and puree it as a substitute. Just ensure it’s smooth!
Molasses: Unsulfured molasses adds a lovely depth of flavor. If you don’t have it, try honey or dark corn syrup, but the taste will differ slightly. I find that molasses gives a unique warmth that makes the cookies special.
Spices: Ginger, cinnamon, cloves, and nutmeg create the perfect seasonal flavor. You can swap out these spices based on what you have—like using pumpkin spice mix instead!
Flour: All-purpose flour works best for texture, but if you need a gluten-free option, a blend of almond flour and coconut flour can work, though the texture may differ.
How Do I Get My Cookies to Be Soft and Chewy?
The secret to making these cookies soft and chewy lies in how you mix and bake them. Avoid over-mixing the dough; you just want it combined. Also, don’t bake them too long! They should still look soft and slightly underbaked when you take them out of the oven.
- Cool the cookies on the baking sheet for five minutes before moving them, as they continue to set during this time.
- Store them in an airtight container to keep them soft and chewy for days.
- If they harden after a few days, try adding a slice of bread in the container; it will help retain moisture!
Delicious Pumpkin Molasses Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1/2 cup molasses (unsulfured)
- 1 cup granulated sugar (plus extra for rolling)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the Icing (optional):
- Powdered sugar
- Milk (for drizzling consistency)
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and 10-12 minutes of baking time. Including cooling time, you should be ready to enjoy these cookies in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly! Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Butter and Sugar:
In a large mixing bowl, use a hand mixer or whisk to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add the Wet Ingredients:
Beat in the egg, canned pumpkin puree, and molasses until everything is well combined. The mixture should look smooth and creamy!
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. This mix will bring all those lovely flavors together.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; this will keep your cookies soft and chewy!
6. Form the Cookies:
Using a tablespoon, scoop the dough and roll it into balls. Roll each dough ball in granulated sugar to coat it nicely.
7. Bake the Cookies:
Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until you see they’ve spread and have slight cracks on top.
8. Cool Down:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
9. Optional Icing:
If you want to add a lovely drizzle on top, mix some powdered sugar with a splash of milk to achieve a drizzling consistency. Once your cookies are cool, drizzle the icing on top and let it set.
10. Serve and Enjoy:
Once the icing is set, your pumpkin molasses cookies are ready to be enjoyed! Serve them to family and friends or keep them as a cozy treat for yourself!
These cookies are soft, flavorful, and have that perfect balance of spice and sweetness. They are wonderful for fall gatherings or just a cozy night in!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast a small pumpkin, scoop out the flesh, and puree it until smooth. Just make sure to strain any excess moisture for the best texture in your cookies!
What Can I Substitute for Molasses?
If you don’t have molasses on hand, you can use honey or dark corn syrup as alternatives, though the flavor will be slightly different. Molasses contributes to the rich, warm flavor that’s signature in these cookies.
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just layer them between sheets of parchment paper in a freezer-safe container. They can last up to 3 months in the freezer.
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to customize your cookies by adding chopped walnuts, pecans, or even chocolate chips. Just fold them in gently with the dry ingredients to keep the texture perfect.
