These Pumpkin Molasses Cookies are soft, chewy, and full of fall flavor! With pumpkin and a touch of molasses, they are perfect for cozy evenings.
Every bite feels like a hug from autumn! I like to enjoy them with a cup of warm tea—it’s the best way to unwind after a long day! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Canned pumpkin works great, but you can make your own by roasting and pureeing a sugar pumpkin. If you’re in a pinch, butternut squash puree can also be used as a substitute.
Molasses: This gives the cookies a deep flavor and color. If you don’t have molasses, you can try replacing it with honey or maple syrup, but keep in mind these will alter the taste slightly.
Spices: Cinnamon, ginger, cloves, and nutmeg provide that warm autumn taste. If you’re missing one, you can use a pumpkin spice blend instead. I find it convenient and it still gives a lovely flavor!
Butter: Unsalted butter is preferred for control over the saltiness. For a dairy-free option, you can substitute with coconut oil or a vegan butter alternative.
How Do You Get Soft and Chewy Cookies?
The key to keeping these cookies soft and chewy lies in the mixing and baking. Here’s how to achieve that perfect texture:
- Don’t overmix the dough after adding flour; mix until just combined to keep them tender.
- Chill the dough for about an hour. This helps control spread during baking and keeps them thicker.
- Remove the cookies from the oven when the edges are set but the tops are still soft. They will continue to firm up as they cool.
Follow these tips, and you’ll have delicious pumpkin molasses cookies that everyone will love! Enjoy baking this seasonal treat!
Delicious Pumpkin Molasses Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Optional:
- Powdered sugar or additional granulated sugar for rolling
- White icing for drizzling (powdered sugar mixed with a little milk or cream)
Time Required:
This Pumpkin Molasses Cookies recipe takes about 20 minutes of hands-on prep time, plus 1 hour for chilling the dough, and then around 10–12 minutes for baking. So, you’ll be enjoying these cozy cookies in about 1 hour and 40 minutes total!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Cookie Mixture:
In a large bowl, cream together the softened butter, 1/2 cup of granulated sugar, and brown sugar until it becomes light and fluffy. This should take about 2-3 minutes with an electric mixer.
3. Add the Wet Ingredients:
Beat in the egg until combined, then add in the molasses and pumpkin puree. Mix until everything is smooth and well blended.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. This helps to distribute the leavening agents and spices evenly throughout the flour.
5. Mix the Ingredients Together:
Gradually mix the dry ingredients into the wet mixture. Stir until just combined, being careful not to overwork the dough. This will help keep your cookies soft.
6. Chill the Dough:
Cover the dough with plastic wrap or a lid and chill it in the refrigerator for about 1 hour. This helps to firm it up, making it easier to scoop and shape.
7. Shape and Roll the Cookies:
Once chilled, scoop the dough by tablespoonfuls and roll them into balls. If you’d like, roll the dough balls in granulated sugar for a nice texture and shine!
8. Bake:
Place the dough balls on your prepared baking sheets about 2 inches apart. Bake in your preheated oven for 10-12 minutes, or until the edges are set and the tops show slight cracks. They will still look a bit soft—don’t worry, they will firm up as they cool!
9. Cool:
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Add Icing (Optional):
If you’d like to get fancy, you can drizzle a simple icing made from powdered sugar and a little milk or cream over the cooled cookies before serving!
Enjoy your warm, spiced, soft pumpkin molasses cookies—perfect for sharing on those chilly autumn days or any cozy occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree a sugar pumpkin until smooth before measuring out 1 cup for the recipe. It will work beautifully in these cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Thaw at room temperature before enjoying!
What If I Don’t Have Molasses?
If you’re out of molasses, you can substitute it with honey or maple syrup. Just keep in mind that this may alter the flavor slightly, but it will still yield delicious cookies!
Can I Make This Recipe Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend to replace the regular flour. Just ensure it contains xanthan gum or another suitable binder to help the cookies hold together.
