These Pumpkin Molasses Cookies are soft, chewy, and packed with cozy fall flavors! The mix of pumpkin and molasses makes them taste like a warm hug on a chilly day.
Honestly, who can resist cookies that smell this good while baking? I love enjoying them with a cup of tea—perfect for snacking anytime! 🍂
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not the spiced pie filling. If you want to use fresh pumpkin, you can roast and puree it yourself for the same wonderful flavor.
Molasses: This ingredient gives the cookies their rich flavor. If you don’t have molasses, you can substitute with honey or maple syrup, but the taste will differ a bit.
Spices: The blend of cinnamon, ginger, cloves, and nutmeg creates a cozy taste. Feel free to adjust the spices to your liking; add more cinnamon or even some allspice!
Butter: I prefer unsalted butter for better control over the saltiness. If you need a dairy-free option, coconut oil or a dairy-free butter substitute works well here.
How Do I Get My Cookies Soft and Chewy?
The key to soft and chewy cookies is to avoid over-baking. Follow these tips:
- Remove the cookies from the oven while they still look slightly undercooked in the center. They’ll continue to firm up as they cool.
- The dough should be refrigerated for 30 minutes before baking. This helps maintain their shape.
- Don’t forget to roll the dough balls in sugar before baking—it not only adds sweetness but also creates a lovely texture.
By following these tips, you’ll end up with delicious cookies that are perfectly soft and chewy every time! Enjoy baking them!
How to Make Pumpkin Molasses Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1/4 cup molasses
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
For the Icing Drizzle:
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious pumpkin molasses cookie recipe takes about 15 minutes to prepare and 12-14 minutes to bake. Allow an additional 10-15 minutes for cooling and adding the icing. In total, you’ll need roughly 40-45 minutes to make, bake, and finish these delightful cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. This makes the cleanup easier too!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream together the softened butter and 1 cup of granulated sugar. Beat until the mixture is light and fluffy, which should take a couple of minutes.
3. Add Pumpkin and Molasses:
Next, add in the egg, canned pumpkin puree, and molasses. Beat these ingredients together until everything is well combined and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and all your spices: cinnamon, ginger, cloves, and nutmeg. This ensures even distribution of the baking agents and spices.
5. Mix Wet and Dry Ingredients:
Gradually combine the dry ingredients into the wet mixture, stirring gently until just mixed. Don’t over-mix; it’s okay if a few lumps remain!
6. Shape the Cookies:
Scoop out tablespoon-sized pieces of dough and roll them in additional granulated sugar. Place them on your prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
7. Bake:
Pop the baking sheets in the oven and bake for 12-14 minutes. You want the edges to be set, but the centers should still look soft. This helps maintain that chewy texture!
8. Cool the Cookies:
Once baked, remove the cookies and let them cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. Patience is key here!
9. Make the Icing:
While the cookies are cooling, prepare the icing by whisking together the powdered sugar, vanilla extract, and enough milk to create a pourable consistency. Adjust the milk as needed.
10. Drizzle and Serve:
Once the cookies are cool, drizzle the icing over each cookie using a fork or a piping bag for a more controlled drizzling. Let the icing set before serving. Enjoy your delightful Pumpkin Molasses Cookies!
These cookies are perfect for sharing with friends or enjoying during a cozy evening. Happy baking!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, make sure to roast it until tender and then puree it until smooth. You’ll need about 1 cup of fresh puree to replace the canned version.
How to Store Leftover Cookies?
Store any uneaten cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the cookies in a freezer-safe container for up to 3 months!
Can I Skip the Icing?
Of course! The cookies are delicious on their own without icing. If you prefer a more classic cookie experience, just enjoy them as they are!
What If My Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will help firm it up, making it easier to scoop and roll without sticking to your hands.
