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
Scale
- 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