I’m sharing my soft pumpkin molasses cookie recipe that’s perfect for Fall and Winter! This simple recipe combines warm spices, rich molasses, and pumpkin for a treat that’s soft, chewy, and ideal for cozying up with. These cookies are a seasonal favorite and perfect for baking on those cozy afternoons at home.
Table of Contents:
- Why You’ll Love This Pumpkin Molasses Cookie Recipe
- What You’ll Need for This Cookie Recipe
- How to Make Pumpkin Cookie Recipe with Molasses
- FAQ’s: Storing & Substitutions
- Recipe for Pumpkin Molasses Cookies
Why You’ll Love This Pumpkin Molasses Cookie Recipe
- They’re soft and moist – even days later, these cookies have such a yummy, soft texture!
- Perfect blend – nothing goes together better than pumpkin and molasses. It’s a tried and true combination that makes for a warm, spiced, perfect cookie.
- Holiday gifts – these make for great holiday gifts or Thanksgiving deserts to bring to those you love!
If you love fall baking and flavors, you also have to check out my apple pie rings, pumpkin pie recipe, and my healthier pumpkin spice latte syrup.
What You’ll Need for This Cookie Recipe
- 1/2 c butter, softened
- 3/4 c brown sugar
- 1/4 c granulated sugar
- 1/4 c molasses
- 1/3 c pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 1/3 c all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
For rolling:
- 1/4 c granulated sugar
- 1/2 tsp cinnamon
How to Make Pumpkin Cookie Recipe with Molasses
- Preheat your oven to 350. Line two baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add wet ingredients including molasses, pumpkin puree, egg, and vanilla extract until well combined.
- Mix dry ingredients including flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Cover the bowl with plastic wrap and chill the dough for 30 minutes.
- In a small bowl, mix the 1/4 c granulated sugar and 1/2 tsp cinnamon. Roll the dough into about 1 1/2 tbsp balls. Roll each ball in the cinnamon-sugar mixture.
- Place the dough balls on the baking sheets and flatten them to your desired height. The thicker the dough, the softer the cookies. Bake for 10-12 minutes until the edges are set but the centers are soft.
- Cool for 5 minutes.
FAQ’s: Storing & Substitutions
To keep your pumpkin molasses cookies fresh, store them in an airtight container at room temperature for up to 4–5 days. Separate layers with parchment paper to prevent them from sticking together.
For Baked Cookies: Once the cookies have cooled completely, arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container, and store for up to 3 months. Thaw at room temperature before enjoying.
For Raw Dough: Scoop the dough into individual portions and place them on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer-safe bag. Store for up to 3 months. When ready to bake, bake straight from frozen, adding 1–2 minutes to the baking time.
Replace the butter with vegan butter or coconut oil in a 1:1 ratio. For coconut oil, use it in its solid state for the best results. Keep in mind this may slightly alter the flavor and texture.
Substitute molasses with pure maple syrup in a 1:1 ratio for a milder, less robust flavor. Note that the cookies may be slightly less chewy since molasses adds density.
Use a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. Brands like Bob’s Red Mill or King Arthur’s Gluten-Free Measure-for-Measure Flour work well. Ensure other ingredients, like baking powder, are certified gluten-free if needed.
Pumpkin Molasses Cookie Recipe
Ingredients
- 1/2 c butter softened
- 3/4 c brown sugar
- 1/4 c granulated sugar
- 1/4 c molasses
- 1/3 c pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 1/3 c all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
For rolling:
- 1/4 c granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add wet ingredients including molasses, pumpkin puree, egg, and vanilla extract until well combined.
- Mix dry ingredients including flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Cover the bowl with plastic wrap and chill the dough for 30 minutes.
- In a small bowl, mix the 1/4 c granulated sugar and 1/2 tsp cinnamon. Roll the dough into about 1 1/2 tbsp balls. Roll each ball in the cinnamon-sugar mixture.
- Place the dough balls on the baking sheets and flatten them to your desired height. The thicker the dough, the softer the cookies. Bake for 10-12 minutes until the edges are set but the centers are soft.
- Cool for 5 minutes.
Notes
- Chill the Dough: Chilling the dough for at least 30 minutes helps enhance the flavor and makes it easier to handle, ensuring your cookies hold their shape during baking.
- Measure Flour Correctly: Use the spoon-and-level method to measure flour to avoid overpacking, which can make the cookies dense.
- Customize the Spices: Adjust the amount of cinnamon, ginger, or cloves to suit your taste preferences, or add a pinch of nutmeg for extra warmth.
- Use High-Quality Molasses: Unsulphured molasses works best for its rich, smooth flavor. Avoid blackstrap molasses as it can be too bitter.
- Add Texture: For a festive touch, sprinkle coarse sugar on top before baking for a bit of sparkle and crunch.
Let us know if you try this pumpkin molasses cookie recipe in the comments below!
Other recipes you might love:
These cookies are so soft and yummy!