Ultra soft on the inside with a crisp sugary crust on the outside, these Pumpkin Molasses Cookies are a simple but delicious fall dessert!
Creating This Soft Pumpkin Cookie Recipe
I love cookies, but I don’t make them nearly enough. Sometimes it seems like a lot of work to make them by the time all the batched have baked and cooled and the mess is cleaned up. Especially the mess.
With cookies, I’m more likely to have helpers. At least one, sometimes two. These helpers are of the variety just around 3 feet tall. And they usually make big messes!
Despite my slight cookie making dislike, I got it in my head that I wanted to make some kind of a pumpkin cookie, but also a new recipe. I thought it’d be fun to try a version of molasses spice cookies with some pumpkin in it. A soft, chewy version instead of the crisp gingersnap type cookie.
Well, the cookies were fabulous and we ate all of them in one night!
Ingredients in Pumpkin Molasses Cookies
These pumpkin molasses spice cookies use basic ingredients you likely keep on hand during the cooler months. Here’s what goes into the cookies:
- All-purpose flour
- Baking soda
- Brown sugar
- Pure pumpkin puree
- Granulated sugar
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Pumpkin Molasses Cookies
This is easily the softest pumpkin cookie recipe I’ve ever made, but the crisp sugar coating adds a crisp bite to the cookies! Here’s how they’re made:
- Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and pepper. Set aside.
- In another bowl, beat the butter on medium speed until smooth and creamy.
- Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes.
- Add the egg and beat for 1 minute more.
- Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear.
- Divide the dough in half and wrap each piece in plastic wrap. Refrigerate for at least 1 hour.
- Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball.
- Roll the balls in the sugar and use the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick.
- Transfer to cookie sheets. Bake the cookies until the top feels set to the touch.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
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.
Can the Cookie Dough Be Frozen?
Yes! Read my full post on how to freeze cookie dough for detailed instructions.
Can I Use Gluten-Free Flour?
I’ve only made this recipe as written, but I imagine a gluten-free all-purpose flour alternative like Cup4Cup would work well.
Tips for Making Pumpkin Molasses Cookies
- Note that this recipe calls for pure pumpkin puree and not pumpkin pie filling. Pumpkin puree contains no sweeteners or spices.
- Use an unsulphered molasses like the Grandma’s brand. Do NOT use blackstrap molasses, as it’s incredibly bitter.
- The dough needs to chill in the fridge for at least 1 hour before being baked, but you can keep it in the fridge for up to 72 hours if desired.
More Fall Cookie Ideas:
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Looking for easy fall cookie ideas? Make these Pumpkin Cookie Bars! There are no individual cookie dough balls to chill and bake, and no rolling pin required!
Pumpkin Spice Chocolate Chip Cookies are topped with optional toasted marshmallows for the perfect summer-meets-fall dessert. The cookies are also delicious on their own!
These Pecan Thumbprint Cookies have a spiced cookie base that’s topped with a pecan half, caramel sauce, and then drizzled with melted chocolate.
These Triple Chocolate Chunk Cookies are flavored with chocolate three ways. They’re chewy around the edges and soft in the middle, just like a cookie should be!
These Almond Butter Cookies are the tastiest I’ve tried and make a great addition to your regular cooking baking. They’re the perfect alternative if you have a peanut allergy!
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- 2 1/3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp black pepper
- 8 Tbs unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 2/3 cup pure pumpkin puree
- 1 large egg
- 1/2 cup granulated sugar, for rolling
- Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and pepper.
- Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy.
- Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed.
- Add the egg and beat for 1 minute more.
- Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
- Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not overcrowd.
- Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven.
- Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
- Repeat with second batch of dough.
adapted from Baking: From My Home to Yours
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 140Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 191mgCarbohydrates 24gFiber 1gSugar 14gProtein 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.