Irresistible Pumpkin Molasses Cookies
These pumpkin molasses cookies combine warm fall spices with the deep, caramel-like sweetness of molasses for a cookie that's dramatically more complex and satisfying than standard pumpkin treats. The marriage of pumpkin and molasses creates depth that most pumpkin desserts lack.
Equipment
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Wire Rack
- Cookie Scoop
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter softened (1 stick, coconut oil works for dairy-free)
- 1 cup packed brown sugar can reduce to ¾ cup for less sweetness
- ¼ cup robust molasses not blackstrap unless you prefer less sweetness
- ½ cup pumpkin puree not pumpkin pie filling
- 1 large egg flax egg works for vegan option
- 1 tsp vanilla extract
For Rolling
- ⅓ cup granulated sugar optional
Instructions
- Whisk the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl until completely combined.
- In a large bowl using an electric mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the molasses, pumpkin puree, egg, and vanilla extract until well combined. The mixture might look slightly curdled—this is normal.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the granulated sugar in a small bowl if using.
- Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls. Roll each ball in the granulated sugar (if using) to coat completely.
- Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still appear slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
The flavor actually improves after 24 hours as the spices have time to meld and develop.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months in freezer-safe bags.
For freshly baked cookies anytime, freeze portions of raw dough after rolling in sugar. When baking from frozen, add 2 minutes to baking time.
Using blackstrap molasses will result in a more bitter cookie - use regular molasses unless you prefer less sweetness.
Don't skip the chilling time as it prevents cookies from spreading too much during baking.
Nutrition
Calories: 145kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 135mgFiber: 1gSugar: 13g
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