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Pumpkin Molasses Cookies

Pumpkin molasses cookies with deep spiced flavor and crinkled tops—rolled in granulated sugar for a sparkling finish. The cookies bake to crisp edges with a soft chewy center, with pumpkin puree blotted very dry to keep the texture just right.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
wet ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 3 tbsp molasses
  • 0.25 cup pumpkin puree (blotted very dry)
  • 1 tsp vanilla
rolling
  • 0.33 cup granulated sugar

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets.
  2. Blot pumpkin puree very dry.
  3. Whisk together all-purpose flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper, and salt.
Make dough
  1. Beat softened unsalted butter and packed brown sugar until combined.
  2. Add the egg, then mix in molasses.
  3. Mix in the blotted pumpkin puree.
  4. Mix in vanilla.
  5. Fold the flour mixture into the wet ingredients until no dry streaks remain.
  6. Refrigerate the dough for 30 minutes.
Bake
  1. Scoop 1-1/2 tablespoon balls of dough.
  2. Roll each dough ball in granulated sugar.
  3. Place cookies on the lined baking sheets and bake at 375F for 9-11 minutes, until crinkled, without overbaking.

Notes

For best crinkling and chew, blot the pumpkin puree very dry before mixing, then chill the dough the full 30 minutes so the dough firms up. Store baked cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 2 months. If you want a dairy-free option, use a 1:1 plant-butter stick and keep the rest of the recipe the same.