Pumpkin Molasses Cookie Recipe
These soft pumpkin molasses cookies combine warm fall spices, rich molasses, and pumpkin puree for a perfectly chewy, flavorful treat. They are so easy to make and they’re great for holiday baking or cozy afternoons. Enjoy them fresh, freeze for later, or customize with your favorite add-ins like white chocolate chips or candied ginger.
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.