These Pumpkin Molasses Cookies are a warm hug in dessert form! Soft, chewy, and full of spicy pumpkin flavor, they’re perfect for fall and beyond!
One bite and you’ll be hooked! I love how they make the kitchen smell like autumn. Plus, they’re great with a cup of tea while snuggled under a blanket!
Key Ingredients & Substitutions
Canned Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If you want, you can use homemade pumpkin puree, just make sure to drain any excess liquid.
Molasses: This ingredient gives a deep, rich flavor. You can substitute dark corn syrup or honey if you run out, but the taste will be different. I prefer using robust molasses for a deeper flavor!
Spices: This recipe thrives on warm spices. If you’re missing one or more, you can try pumpkin pie spice as a substitute, using about 1 tablespoon for the mixture of spices.
Butter: Unsalted butter is best for controlling the salt in your cookies. If you’re dairy-free, coconut oil or a vegan butter would work nicely as substitutes.
How Do I Get My Cookies to Be Soft and Chewy?
The key to soft, chewy cookies is not to overbake them. Once the edges are set and the tops look cracked, take them out. They might seem a bit underdone, but they continue to cook on the baking sheet while they cool.
- Shape your cookies into 1.5-inch balls for the perfect size.
- Keep an eye on baking time—12 to 15 minutes is usually perfect. Remember, they’ll firm up as they cool.
- If you want an extra-soft cookie, consider refrigerating the dough for about 30 minutes before baking. This can help maintain a softer texture!
Delicious Pumpkin Molasses Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (plus extra for rolling)
- 1/2 cup molasses
- 1 large egg
- 1/2 cup unsalted butter, softened
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin molasses cookie recipe will take about 15 minutes to prepare and around 12-15 minutes to bake. Plus, you’ll want to let the cookies cool for about 5 minutes on the baking sheet before transferring them to wire racks. So overall, you can have these delightful cookies ready in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using a hand mixer or a whisk, cream them together until the mixture is light and fluffy. This will help create a nice texture in your cookies.
3. Add Pumpkin and Egg:
Next, beat in the egg, pumpkin puree, and molasses to the butter and sugar mixture. Mix until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and all of the spices: cinnamon, ginger, cloves, and nutmeg. Mixing these before adding to the wet ingredients ensures an even distribution of flavors.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the pumpkin mixture. Stir gently until just combined. Your dough will be soft and a bit sticky, which is perfectly normal!
6. Shape the Cookies:
Use your hands to shape the dough into 1.5-inch balls. Roll each ball lightly in granulated sugar before placing them on the prepared baking sheets. Make sure to space them about 2 inches apart since they will spread while baking.
7. Bake the Cookies:
Pop the baking sheets in your preheated oven and bake for about 12-15 minutes. They’re done when the tops are cracked and edges are set, but the centers should still be soft. Keep an eye on them to prevent overbaking!
8. Cool Down:
When the cookies are done, let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to wire racks to cool completely.
9. Optional Glaze:
If you’d like to add a glaze, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle the glaze over your cooled cookies and let it set for a bit.
10. Enjoy!
Your cozy pumpkin molasses cookies are now ready to enjoy! They’re perfect with a warm drink or shared with loved ones. Happy baking!
These cookies not only fill your home with the scent of fall but also bring together the delightful combination of pumpkin and warm spices in every bite. Enjoy your baking adventure!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook and puree it first. You’ll also want to drain any excess moisture to ensure your dough isn’t too wet. About 1 1/2 cups of fresh pumpkin will be a good substitute for 1 cup of canned puree.
How Can I Make These Cookies Gluten-Free?
You can replace the all-purpose flour with a gluten-free flour blend that measures 1:1. Look for a blend that contains xanthan gum for better texture. Just be sure to check your other ingredients (like baking soda) are also gluten-free!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Form the dough into balls, roll them in sugar, and then flash freeze them on a baking sheet. Once set, transfer them to a freezer-safe bag or container. When you’re ready to bake, you can bake them straight from the freezer—just add a couple of extra minutes to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them soft, you can place a slice of bread in the container with the cookies to maintain moisture.