Soft Pumpkin Molasses Cookies
Easy pumpkin cookies made with molasses combine warm spices with rich sweetness in an easy recipe that’s perfect for fall baking.
Soft and chewy pumpkin molasses cookies are a simple sweet treat for fall gatherings, potlucks, or an afternoon snack with a cup of coffee.
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I always start craving sugar-and-spice type desserts once fall rolls around, and pumpkin is usually one of the first ingredients I reach for.
But sometimes I want something besides the usual pumpkin bread or muffins, which is where these pumpkin molasses cookies come in.
This recipe is kind of a hybrid between my pumpkin snickerdoodles and molasses cookies, and it’s the best combination.
I love the way molasses gives some extra depth of flavor to a classic pumpkin cookie. It adds a richness that works really well with cinnamon, nutmeg, allspice, and cloves, while the pumpkin puree helps keep the cookies nice and soft.
These are the kind of cookies I like to make when I need a bigger batch for sharing. The recipe makes a few dozen cookies, so there are plenty for contributing to a bake sale, bringing to a fall festival or church potluck, or just to keep some at home for my family.
You can also stash extras in the freezer for later!
More Cozy Dessert Recipes:
- Old-Fashioned Molasses Cake
- Pumpkin Cookies made with a Cake Mix
- Soft & Chewy Pumpkin Oatmeal Cookies
What About Leftover Pumpkin Puree?
You’ll notice that we’re only using 6 tablespoons of the pumpkin puree, which means you’ll have some leftover puree in your can.
Luckily, pumpkin puree freezes great! You can scoop it into zip-top bags, silicone molds, or other freezer-safe containers, then freeze.
Whether you’re using it now or later, here are some delicious ways to use up smaller amounts of canned pumpkin:
How to Make Pumpkin Cookies with Molasses
It’s really easy to make these fall cookies.
Ingredients You’ll Need
- For the cookies:
- Unsalted Butter
- Sugar
- Brown Sugar
- Unsulphured Molasses
- Pumpkin Puree
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Ground Cinnamon
- Ground Nutmeg
- Ground Allspice
- Ground Cloves
- For Rolling:
- Sugar
- Ground Cinnamon
How to Make It:
Find the full printable recipe available below
Cream the butter and sugar. First, you’ll beat together butter, sugar, brown sugar, and molasses until smooth.
Add pumpkin puree and vanilla extract, mixing on low speed until incorporated.
Add the dry ingredients. Then, you’ll whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Scrape down the sides of the bowl as needed.
Roll and bake. Then, you’ll combine cinnamon and sugar for rolling the dough in. Use a small cookie scoop to scoop out rounds of dough. Roll into a ball in your hands, then roll each round of dough in the dish of cinnamon sugar to coat.
Place onto the prepared baking sheet, leaving a couple of inches of space in between. Bake in preheated oven for about 12-14 minutes, until golden-brown.
Notes and Adaptations:
- Makes approximately 40-45 cookies.
- Cookies can be stored in an airtight container at room temperature for up to 5 days. The cookies also freeze very well.
Recommended Equipment:
Pumpkin Molasses Cookies
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 1/4 cup brown sugar
- 1/4 cup unsulphured molasses (such as Grandma's brand)
- 6 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
For Rolling:
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), beat together butter, sugar, brown sugar, and molasses until smooth.
- Add pumpkin puree and vanilla extract, mixing on low speed until incorporated.
- In a separate mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Scrape down the sides of the bowl as needed.
- In a small dish, combine cinnamon and sugar for rolling the dough in.
- Use a small cookie scoop to scoop out rounds of dough. Roll into a ball in your hands, then roll each round of dough in the dish of cinnamon sugar to coat. Place onto the prepared baking sheet, leaving a couple of inches of space in between.
- Bake in preheated oven for about 12-14 minutes, until golden-brown.
- Remove from oven and let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Makes approximately 40-45 cookies.
- Cookies can be stored in an airtight container at room temperature for up to 5 days. The cookies also freeze very well.
Nutrition
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