Pumpkin Molasses Cookies
Your favorite soft and chewy molasses cookies are infused with bold pumpkin flavor two ways in this easy recipe! These Pumpkin Molasses Cookies are made with a simple, no-chill dough that goes from mixing bowl to oven in 10 minutes flat.
I’ll Be Making My Pumpkin Cookies with Molasses From Now On!
If fall had a flavor, it’d be these richly spiced pumpkin and molasses cookies. They’re ridiculously tender in the middle, with a sparkling sugar crust that adds a subtle crunch to every bite.
You simply have to make a batch of these cookies, here’s why:
No Chilling Required: The cookie dough comes together super quickly and can go straight from mixing bowl to oven without needing to be refrigerated first.
Bold Spiced Pumpkin Flavor: I tweaked my favorite molasses cookie recipe to include both pumpkin pie spice and pure pumpkin puree to give these cookies a well-rounded pumpkin flavor.
No Fancy Ingredients or Equipment: You can make these cookies with just a mixing bowl and some upper body strength, if needed. I dragged out my stand mixer to make my life easier, but I’ve made this recipe several times with just a whisk and spoon!
I originally shared this recipe in 2009 (time flies!) and have made several tweaks to it over the years. Today I’m sharing the better-than-ever pumpkin molasses cookies that my family makes each fall!
HAPPY BAKING!
-Katie
The Main Ingredients
Keep scrolling to the recipe card below for the full list of ingredients with their measurements. I just wanted to quickly go over the star ingredients that you absolutely have to use.
- Cornstarch — This is the secret ingredient that softens the crumb and makes for a more tender, chewy cookie. (Cornstarch helps reduce the gluten formation in the flour, so don’t omit it!)
- Spices — I prefer boldly spiced cookies, so I used nearly 2 teaspoons each of pumpkin pie spice and ground ginger. A dash of ground cloves and freshly ground black pepper round out the flavor.
- Pumpkin Puree — You can use homemade or store-bought, so long as you drain the puree very well (instructions provided below).
- Butter — I prefer making these molasses pumpkin cookies with butter rather than oil. The butter gives the cookies a richer flavor and a melt-in-your-mouth texture.
- Egg Yolk — Adds richness and emulsifies the cookie dough without the extra water from the egg white. This also helps to maintain a chewy texture! Here’s how I like to separate egg yolks from whites.
- Sugar (3 Kinds!) — Granulated sugar adds sweetness, brown sugar adds moisture and a subtle caramel flavor, and turbinado sugar is used for rolling the cookie dough balls to add a sparkly, crunchy coating.
- Molasses — Use regular unsulphured molasses and not bitter blackstrap molasses.
How to Make Pumpkin Molasses Cookies
- Whisk together the dry ingredients. The flour, cornstarch, baking soda, and spices should be mixed until well combined.
- Beat the wet ingredients. I like to cream the butter and sugars together to help incorporate some air into the cookie dough. The pumpkin puree, egg yolk, and vanilla are added last and mixed just until combined.
- Add the flour mixture in 3 additions. This prevents the cookie dough from being overmixed.
- Scoop and roll in sugar. A heaping tablespoon of cookie dough per ball is perfect. Roll each in the turbinado sugar to add a crackly crunch.
- Bake until the edges are set, but the centers are soft. I only bake one cookie sheet at a time, and I also rotate the pan halfway through for even cooking.
Katie’s Tip: You can bake the full batch of cookie dough now, or you can freeze the cookie dough balls for later. I love keeping frozen cookie dough balls on hand for last-minute bake sales, entertaining, or weeknight snacking.
Katie’s Tip: Drain the Pumpkin Puree!
Why bother draining the pumpkin puree when making these cookies? Removing the excess water creates a concentrated pumpkin flavor and prevents it from steaming inside the cookie dough balls. This in turn helps them bake up soft and chewy instead of puffy or cake-like.
For ½ cup drained pumpkin, start with about ¾ cup canned pumpkin.
You’ll Need:
- Paper towels
- Large plate or rimmed dish
- Rubber spatula or spoon
- Remove and measure. Peel off the top paper towel, then use a rubber spatula to scrape the pumpkin from the bottom paper towel to measure out ½ cup for the recipe.
- Spread the pumpkin. Place a double layer of paper towels on a large plate or rimmed dish, then spread the pumpkin purée into a thin, even layer.
- Press out the moisture. Lay another sheet of paper towel over the pumpkin and gently press with your hands to soak up any excess liquid. You’ll need to replace the top paper towel a few times throughout this process.
- Check the texture. Continue pressing until the pumpkin is thick and the excess moisture has been removed.
How to Store Pumpkin Molasses Cookies
The pumpkin molasses spice cookies may be stored in an airtight container on your counter for up to 5 days. The cookies can also be sealed in freezer bags and frozen for up to 3 months.
More Easy Desserts Using Pumpkin Puree
Want to try a few more pumpkin desserts? These crowd-pleasing recipes are perfect for trying this fall! You can also browse all of the pumpkin recipes through the Ingredient Index.
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Pumpkin Molasses Cookies
Ultra soft on the inside with a crisp sugary crust on the outside, these Pumpkin Molasses Cookies are a simple but delicious fall dessert!
Ingredients
Dry Ingredients
- 2 ½ cups (300 g) unbleached all-purpose flour
- 10 g cornstarch
- 1 teaspoon baking soda
- 1 ¾ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Wet Ingredients
- 10 tablespoons unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (73 g) dark brown sugar, packed
- 1/2 cup (100 g) well-drained pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup (107 g) molasses
For Rolling
- 2/3 cup turbinado sugar
Instructions
Before Preparing the Cookies
- Drain the pumpkin purée before starting the dough. To so so, spread the pumpkin in a thin, even layer on a large plate. Lay a paper towel on top and press gently to absorb moisture, replacing the paper towels as needed. Continue until the purée is thick, about the consistency of mashed potatoes, and reduced by roughly one-third.
- Place an oven rack in the center position. Preheat the oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper and set aside.
Preparing the Cookie Dough
- In a medium mixing bowl, combine the flour, cornstarch, baking soda, pumpkin pie spice, ground ginger, ground cloves, black pepper, and salt. Stir with a whisk until thoroughly combined. Set aside.
- Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Using the paddle attachment, beat on medium-high speed for about 3 minutes, scraping the sides and bottom of the bowl as needed.
- Reduce the mixer speed to medium-low. Add the drained pumpkin purée, egg yolk, and vanilla extract. Beat until incorporated, about 30 seconds. Turn off the mixer, scrape down the bowl, then add the molasses. Beat on medium speed for another 30 seconds until evenly combined.
- Lower the mixer speed to low. Add the flour mixture in 3 additions, mixing just until each addition is incorporated before adding the next.
- When all the dry ingredients have been added, turn the mixer off, scrape the bowl again, and mix for another 30 seconds on medium-low speed to ensure the dough is evenly blended.
Rolling the Cookies
- Place the turbinado sugar in a shallow dish. Using a cookie scoop or measuring spoon, portion the dough into heaping tablespoons (about 35 g each). Roll the dough between your palms to form 1 ½-inch balls.
- Roll each ball in the turbinado sugar until fully coated. Place on the prepared baking sheets, leaving 2 inches of space between cookies. Continue until all dough is rolled and coated.
Baking the Cookies
- Bake one sheet at a time for best results. Place a baking sheet on the center rack and bake for 10–12 minutes, rotating halfway through. The cookies are done when the edges are set but the centers still look soft, and the surface shows small cracks. They should look slightly underbaked in the cracks—this helps keep them chewy.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
I recommend measuring the flour and the pumpkin puree in grams for best results.
Recipe adapted from Soft Gingersnaps
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 80mgCarbohydrates: 18gFiber: 1gSugar: 7gProtein: 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Shelly says
I am Going to make these can I use pumpkin that I can myself from my garden? Thank you for all the great ideas. Shelly
Katie says
Yes, feel free to use fresh pumpkin puree instead of store bought. Enjoy!
Cristie says
Your cookies look delicious! I can't wait to try them.
Jamie says
Beautiful yummy looking cookies and I am so glad you spiced your pumpkin cookies up with molasses and spices. They look fantastic!