
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!

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
- Salt
- Spices
- Butter
- Brown sugar
- Molasses
- Pure pumpkin puree
- Egg
- 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 full recipe in the free printable recipe 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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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 Baking: From My Home to Yours
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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.
Barbara Bakes says
Such a delicious post! With great pictures! I left you an award on my blog!
Vanessa says
Mmm looks yummy!!
Amy J in SC says
These look perfect for next week. If I can find the time these will be right next to your cranberry bars on the dessert table.
3BoysMama says
These are delicious! Warning – the dough is very sticky. Be prepared to wash your hands often. I rolled them in Demerara sugar. Very tasty!
Anonymous says
Oh man. Stopping at grocery store on way home from work to make sure I have everything I need to make and eat these.
Trish says
Beautiful….these would be great for our charity bake sale!
Jenn says
I've been looking for a good pumpkin cookie…yours looks wonderful. Beautiful blog!
3BoysMama says
I just found my next pumpkin fix! Looks wonderful!
Jan (Mixing Bowl Kids) says
These seem like the perfect Fall cookie…and a great after-school snack.
tastyeatsathome says
I love your photo with the cookies in the jar. Sounds delicious!
Chocolate Shavings says
Beautiful presentation!
CWDkids says
I cannot wait to try this receipe!Thank you.Ashley, with CWDkidswww.kidbits.cwdkids.com
Web design company says
Amazing blog very informative it would be helpful for me..thanks for sharing I'll recommend your site to my friends and family members great job very appreciated..keep it up..
BusyMom says
These sound great. I will have to put this on my to try list.
Amanda says
I made the regular version of these last week and they were fabulous. I bet the tweaks you made and the pumpkin addition was fabulous! Nice you got some one on one time too 🙂
Maria says
Looking good! This is the perfect cookie for the holidays!