These pumpkin molasses cookies are soft, chewy, and filled with warm spices. The sweet molasses pairs perfectly with the pumpkin for a cozy treat!
Every bite reminds me of fall, which is why I can never stop at just one! 🍂 I love having these with a warm cup of tea or coffee—it’s like a hug in cookie form!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re looking for a gluten-free option, you can try using a 1:1 gluten-free flour blend, which should work well in this recipe.
Ground Spices: The spices (ginger, cinnamon, cloves, nutmeg) bring warmth. Feel free to adjust based on your taste; for example, you might want more cinnamon if you love its flavor. Pudding spices can also be replaced with pumpkin pie spice for an easy shortcut.
Butter: Unsalted butter is used here for control over saltiness. If you’re dairy-free, try substituting with a plant-based butter; just ensure it’s soft and creamy for mixing.
Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling, as the latter contains added spices and sugars. If you don’t have pumpkin puree, you can use applesauce for a different but moist cookie.
Molasses: This provides deep flavor and moisture. If you need a substitute, dark corn syrup can work, but it will taste a bit different. You could also use honey or agave syrup for a sweeter option!
How Do I Cream Butter and Sugar Correctly?
Creaming butter and sugar properly is crucial for the right cookie texture. Follow these steps for best results:
- Start with room temperature butter. It’s easier to mix. Soft, but not melted!
- In a mixing bowl, beat the butter with granulated sugar using a hand mixer or stand mixer. Beat for about 2-3 minutes, until the mix is light and fluffy.
- Scrape down the sides of the bowl as needed, ensuring everything is well combined.
This process adds air to the mixture, helping your cookies rise and giving them a tender texture. Remember, no rushing here! Cream it until you see a light color change.
How to Make Pumpkin Molasses Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup molasses
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and 10 to 12 minutes to bake. Allow some cooling time, and you’ll be enjoying your cookies in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (177°C). This ensures your cookies bake evenly. While it heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This combination of spices gives the cookies their warm flavor. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Beat them together until the mixture is light and fluffy—about 2-3 minutes will do the trick!
4. Add the Wet Ingredients:
Beat in the egg, pumpkin puree, molasses, and vanilla extract into the creamy butter mixture until everything is well combined. The pumpkin will add moisture and flavor to your cookies!
5. Combine the Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to form a soft dough. Be careful not to overmix—this keeps the cookies tender!
6. Shape the Cookies:
Scoop rounded tablespoons of dough and roll them into balls in your hands. After shaping, roll each ball in granulated sugar to coat. This adds a little sparkle and sweetness to the outside.
7. Arrange on Baking Sheets:
Place the sugar-coated dough balls onto the prepared baking sheets about 2 inches apart. They’ll spread a bit while baking, so give them some room!
8. Bake the Cookies:
Bake your cookies for 10 to 12 minutes. They’re ready when the tops are set and beginning to crack slightly. Don’t worry if they look a bit soft; they’ll firm up as they cool.
9. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these warm, chewy cookies with a cup of tea or coffee!
10. Optional Glaze:
If you’d like to add a little extra sweetness, you can drizzle a simple glaze made of powdered sugar and water over the cooled cookies.
These pumpkin molasses cookies are a delightful treat for fall and a perfect addition to any gathering. Enjoy the flavors and share with friends and family!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! If using fresh pumpkin, roast it until tender, then blend it into a smooth puree. Make sure to remove excess moisture to avoid affecting the cookie texture.
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, consider freezing them in a freezer-safe bag for up to 3 months!
Can I Substitute Brown Sugar for Granulated Sugar?
Absolutely! Brown sugar will add a hint of caramel flavor and moisture to the cookies, making them even chewier. Just replace the granulated sugar with an equal amount of brown sugar.
How Can I Make These Cookies Vegan?
To make these cookies vegan, use a plant-based butter substitute and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Let it sit for a few minutes to thicken before adding it to the mixture.
