Pumpkin Molasses Cookies have this magical way of instantly transporting me back to crisp autumn days and cozy evenings. I remember the first time I tried to make this pumpkin molasses cookie recipe; the kitchen filled with the most incredible aroma of cinnamon, ginger, and sweet molasses. It felt like I was channeling my grandma, creating these wonderfully old fashioned pumpkin molasses cookies that were perfectly soft and chewy. The slight crunch from the sugar coating, the deep, rich flavor – it’s pure fall comfort in every bite. If you’re looking for that quintessential taste of autumn, you’ve found it. Let’s get cooking!
Why You’ll Love These Pumpkin Molasses Cookies
These cookies are an absolute dream! Here’s why you’ll be making them again and again:
- Incredible Flavor: A perfect balance of warm fall spices, rich molasses, and sweet pumpkin.
- Quick Prep: You can whip up the dough in about 20 minutes, making them an easy weeknight treat.
- Family-Friendly Fun: Kids love helping roll these in the sugar topping!
- Budget-Conscious Baking: Uses common pantry staples to create a delicious autumn dessert.
- Perfect Texture: They achieve that delightful balance, making them wonderfully chewy pumpkin molasses cookies.
- Melt-in-Your-Mouth Goodness: Expect incredibly soft pumpkin molasses cookies that are pure comfort.
- Aromatic Delight: Your kitchen will smell amazing while they bake!
Ingredients for Homemade Pumpkin Molasses Cookies
Gathering your pumpkin molasses cookies ingredients is the first step to baking these delightful treats. Everything you need is likely already in your kitchen or easily found at the grocery store. The combination of pantry staples and fresh ingredients creates that signature fall flavor.
- 1/2 cup butter, room temperature – this ensures it creams evenly with the sugars for a lighter cookie.
- 1 large egg, room temperature – helps bind the ingredients and adds richness.
- 3/4 cup granulated sugar – provides sweetness and helps with crisp edges.
- 1/2 cup brown sugar, packed – adds moisture and a deeper, caramel-like flavor.
- 1 teaspoon vanilla extract – enhances all the other flavors.
- 1/2 cup pumpkin puree – the star! Make sure it’s pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- 1/4 cup molasses – this is key for that classic chewy texture and rich, spiced taste.
- 3 cups all-purpose flour – the base of our cookie dough.
- 1/2 teaspoon salt – balances the sweetness and amplifies the spices.
- 1/2 teaspoon baking powder – for a little lift.
- 1 1/2 teaspoon baking soda – reacts with the molasses and brown sugar to create that signature chewy texture.
- 2 teaspoon pumpkin pie spice – a blend of cinnamon, ginger, nutmeg, and cloves for that cozy fall aroma.
- For the Topping: 1/2 cup granulated sugar
- For the Topping: 1/4 teaspoon pumpkin pie spice – to give the cookies a sweet, spiced crust.
How to Make Pumpkin Molasses Cookies
Ready to bake some of the most delicious fall treats? Follow these simple steps to create these wonderfully easy pumpkin molasses cookies. You’ll be amazed at how simple it is to whip up these flavorful cookies, and your kitchen will smell absolutely divine!
- Step 1: Get your oven preheated to 350°F (175°C). Take a baking sheet and line it with parchment paper so your cookies don’t stick.
- Step 2: In a large bowl, cream together the softened butter, room temperature egg, granulated sugar, and packed brown sugar. Beat until the mixture is light and fluffy – you’re looking for a creamy consistency that’s airy.
- Step 3: Now, beat in the vanilla extract, smooth pumpkin puree, and rich molasses. Mix until everything is just combined and the color is a lovely uniform orange.
- Step 4: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and the all-important pumpkin pie spice. This ensures all the dry ingredients are evenly distributed.
- Step 5: Gradually add the flour mixture to the wet ingredients. Mix on low speed or by hand until a soft, cohesive dough forms. Be careful not to overmix; you want just enough to bring it together.
- Step 6: Scoop the dough into balls. I like to use a cookie scoop for even sizing.
- Step 7: In a small bowl, combine the extra granulated sugar and the pinch of pumpkin pie spice for the topping. This little step adds a wonderful sparkle and extra flavor.
- Step 8: Roll each dough ball generously in the sugar-spice mixture until it’s well coated. This is such a fun part of how to make pumpkin molasses cookies!
- Step 9: Place the sugar-coated dough balls onto your prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
- Step 10: Bake for 10 to 12 minutes. You’ll know they’re ready when the edges are set and just beginning to turn golden brown, but the centers still look slightly soft.
- Step 11: Let the cookies cool on the baking sheet for a couple of minutes before carefully transferring them to a wire rack to cool completely. This helps them set up perfectly.
Pumpkin Molasses Cookies Baking Tips
Want to elevate your cookie game? These pumpkin molasses cookies baking tips will help you achieve the best pumpkin molasses cookies every time. A little extra attention can make a big difference in texture and flavor!
- For perfectly soft cookies, avoid overbaking. Pull them out when the edges are set but the centers still look a little soft. They’ll continue to bake slightly on the hot baking sheet.
- Don’t skip the sugar-spice coating! It adds a delightful crunch and a beautiful sparkle that makes these cookies extra special.
- Ensure your baking soda is fresh. Old baking soda won’t react properly with the molasses and brown sugar, which is crucial for that chewy texture.
- Room temperature ingredients are key! Creaming softened butter and eggs with sugar creates an emulsion that traps air, leading to a better cookie texture.
What’s the secret to perfect Pumpkin Molasses Cookies?
The secret to these amazing molasses pumpkin spice cookies lies in the combination of molasses and baking soda. They react to create that wonderfully chewy texture, along with the pumpkin puree which adds moisture. Don’t overmix the dough!
Can I make Pumpkin Molasses Cookies ahead of time?
Yes, you absolutely can prepare the dough ahead of time! Once the dough is made, you can cover it tightly and refrigerate it for up to 3 days. Just let it sit at room temperature for about 15-20 minutes before scooping and rolling.
Why are my pumpkin molasses cookies flat?
If your why are my pumpkin molasses cookies flat, it’s usually due to a few common reasons. Make sure your baking soda is fresh, as old baking soda won’t provide enough lift. Also, be careful not to over-creaming the butter and sugar, as this can incorporate too much air which causes spreading. For more baking tips, check out this guide on baking basics.
Best Ways to Serve Pumpkin Molasses Cookies
These cookies are so versatile and delicious, they’re perfect for any occasion! I love serving them warm with a glass of cold milk, but they’re also fantastic alongside a hot cup of coffee or tea. For an extra festive touch, try pairing these spiced pumpkin molasses cookies with a dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream. They make a wonderful addition to any holiday cookie platter or a cozy afternoon snack. You might also enjoy them with a slice of our Blueberry Cream Cheese Crumb Cake.
Nutrition Facts for Pumpkin Molasses Cookies
When you’re enjoying these delightful cookies, it’s helpful to know what you’re getting. Each one is a little bite of fall heaven!
- Calories: 116 kcal
- Fat: 3 g
- Saturated Fat: 2 g
- Protein: 1 g
- Carbohydrates: 21 g
- Fiber: 0.4 g
- Sugar: 13 g
- Sodium: 115 mg
Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For more healthy eating tips, explore resources on nutrition.
How to Store and Reheat Pumpkin Molasses Cookies
Once your delicious pumpkin molasses cookies have cooled completely, proper storage is key to keeping them fresh and flavorful. I always make sure they’re totally cool before packing them away, otherwise, condensation can make them soggy. For everyday enjoyment, store the cooled cookies in an airtight container at room temperature for up to 3-4 days. If you’re lucky enough to have leftovers that long, these pumpkin cookies with molasses freeze beautifully! Place them in a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper, and they’ll stay good for up to 3 months. To reheat, simply let them thaw in the refrigerator overnight or gently warm them in a 300°F (150°C) oven for 5-7 minutes until they’re soft and comforting again.
Frequently Asked Questions About Pumpkin Molasses Cookies
Got questions about these delightful autumn treats? I’ve got answers!
What are pumpkin molasses cookies?
These are wonderfully spiced cookies that combine the warmth of fall spices like cinnamon and ginger with the rich, deep flavor of molasses and the earthy sweetness of pumpkin puree. They’re typically soft and chewy, with a delightful aroma that fills your home.
Can I use pumpkin pie filling instead of pumpkin puree?
I strongly advise against using pumpkin pie filling. It already contains added sugar and spices, which will throw off the flavor balance and texture of your cookies. Always opt for plain pumpkin puree for the best results.
What are some flavor variations for pumpkin molasses cookies?
You can easily customize these! For a deeper flavor, try adding a bit more ginger or cloves. A sprinkle of chopped pecans or walnuts in the dough adds a lovely crunch. If you love that spicy kick, consider making pumpkin ginger molasses cookies by adding an extra teaspoon of ground ginger. For more cookie inspiration, check out these chocolate chip cookies.
Why are my pumpkin molasses cookies so hard?
Hard cookies usually happen when there’s too much flour, not enough moisture, or they’ve been overbaked. Make sure you’re measuring your flour accurately by spooning it into the cup and leveling it off, not scooping directly from the bag. Also, pull them out of the oven when the edges are just set, as they continue to cook on the baking sheet.
Variations of Pumpkin Molasses Cookies You Can Try
Once you’ve mastered the classic recipe, don’t be afraid to get creative! There are so many fun ways to switch up these delightful cookies. You can easily adapt them to suit your preferences or dietary needs. For a truly decadent treat, aim for gooey pumpkin molasses cookies by slightly underbaking them. You might also enjoy our Pumpkin Oatmeal Cookies.
- Dietary Swaps: For a healthier twist, try substituting half of the all-purpose flour with whole wheat flour or oat flour. You can also experiment with a vegan egg replacer (like a flax egg) and plant-based butter to make them vegan.
- Flavor Boosts: Add a teaspoon of finely chopped crystallized ginger to the dough for an extra spicy kick. A handful of chopped pecans or walnuts also adds a lovely crunch and nutty flavor that pairs beautifully with the spices.
- Gluten-Free Option: Use a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as GF flours can absorb moisture differently.
- Healthier Indulgence: If you’re looking for healthy pumpkin molasses cookies, consider reducing the sugar slightly and adding a bit more pumpkin puree for extra moisture and nutrients.
Pumpkin Molasses Cookies: 1 amazing fall treat
- Total Time: 30-32 minutes
- Yield: 34 cookies 1x
- Diet: Vegetarian
Description
Chewy pumpkin molasses cookies packed with fall spices, molasses, and real pumpkin puree. These soft, flavorful cookies are easy to make and perfect for autumn.
Ingredients
- 1/2 cup butter room temp
- 1 large egg room temp
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- Topping: 1/2 cup granulated sugar
- Topping: 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cream together butter, egg, granulated sugar, and brown sugar until fluffy.
- Beat in vanilla, pumpkin puree, and molasses.
- In a separate bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
- Add the flour mixture to the wet ingredients gradually, mixing until a soft dough forms.
- Scoop dough into balls.
- In a small bowl, combine granulated sugar and pumpkin pie spice for the topping.
- Roll each dough ball in the sugar-spice mixture.
- Place dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes.
- Transfer cookies to a wire rack to cool completely.
Notes
- Nutritional facts are estimations and can vary.
- Fresh pumpkin can be used if cooked and puréed with no excess liquid.
- Dough does not require chilling.
- Baked cookies can be frozen for up to three months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 116 kcal
- Sugar: 13 g
- Sodium: 115 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 13 mg