These pumpkin molasses cookies are soft, chewy, and packed with warm spices. The combo of pumpkin and molasses makes them extra tasty and cozy, perfect for fall!
Baking these cookies fills the kitchen with a sweet aroma that feels like a hug! I love enjoying them with a cup of tea—you might want to save a few for later, but they’ll vanish quickly! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but fresh pumpkin works too! Just roast and mash it until smooth. If you need a different flavor, try using sweet potato puree. It still gives that lovely texture!
Molasses: This ingredient adds depth and a slight sweetness. If you’re out of molasses, dark corn syrup can be a good substitute, though it won’t have the same flavor. For a healthier option, try maple syrup, but adjust the amount as it’s sweeter.
Spices: The blend of cinnamon, ginger, cloves, and nutmeg gives these cookies their warm taste. If you don’t have one of them, you can use pumpkin pie spice as a substitute (about 2-3 teaspoons). I love adding a pinch of cayenne for a little kick!
Butter: Unsalted butter is best for controlling the saltiness. If you need a dairy-free option, use coconut oil or a plant-based butter substitute. Just make sure it’s softened for easy mixing!
How Do You Achieve Soft and Chewy Cookies?
To get those tasty soft and chewy cookies, pay special attention to the mixing and baking process. Here are tips to help:
- Cream the Butter Properly: Beat the butter and sugars until light and fluffy. It incorporates air for a tender texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough.
- Chill the Dough: If you want even softer cookies, chill the dough for about 30 minutes before baking. It helps them retain their shape.
- Watch Baking Time: Bake until the edges are set but the center looks a little underbaked. They will firm up as they cool, keeping that chewy center.
With these tips and insights, you’ll create incredible pumpkin molasses cookies perfect for any occasion! Enjoy the baking process and the wonderful smells that fill your kitchen!
How to Make Pumpkin Molasses Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For Optional Glaze:
- 1/2 cup powdered sugar
- Milk or cream (to mix with the powdered sugar)
How Much Time Will You Need?
This delicious cookie recipe takes about 20 minutes to prepare and 12-15 minutes to bake. In total, with cooling time, you’ll want to set aside about 40 minutes to enjoy your warm, homemade cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a mixer to cream them together until they are light and fluffy. This step is key to getting that perfect texture!
3. Mix in the Wet Ingredients:
Add the large egg, pumpkin puree, molasses, and vanilla extract into the butter-sugar mixture. Beat it until everything is well blended and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, and all those wonderful spices: cinnamon, ginger, cloves, and nutmeg. This will ensure that all the dry elements are evenly distributed.
5. Bring It All Together:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined into a soft dough. Be careful not to overmix—this keeps the cookies tender.
6. Form the Cookies:
Using a tablespoon, scoop out portions of the dough and roll them into balls. Roll each ball in granulated sugar to coat it lightly, giving your cookies a sweet sparkle.
7. Bake the Cookies:
Place the dough balls on the prepared baking sheets, making sure they are about 2 inches apart. Gently flatten each dough ball with your hand. Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain soft. They will look slightly puffy and may have cracks.
8. Cool and Glaze:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely. If you’re adding a glaze, mix powdered sugar with a little milk or cream until smooth. Drizzle it on top of the cookies once they’re cooled!
9. Enjoy!
Now that your cookies are cool and optionally drizzled with glaze, it’s time to enjoy! Serve them with a warm drink and savor the delightful flavor of these spiced pumpkin molasses cookies!
These cookies are perfect for sharing or simply enjoying at home, bringing a delightful taste of the season to your kitchen!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast and puree it until smooth. Ensure there’s no excess water, as it can affect the dough consistency. Canned pumpkin is convenient, but fresh adds a lovely flavor!
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate them. If you want to keep them for an extended time, freeze the cookies in a single layer before placing them in a freezer bag or container. They’ll stay good for up to 3 months!
Can I Make These Cookies Gluten-Free?
Yes, you can! Substitute all-purpose flour with a 1:1 gluten-free baking mix. Look for blends that include xanthan gum for the best results. The texture might be slightly different, but they should still taste delicious!
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to work with, try chilling it in the refrigerator for about 30 minutes. This will make it easier to scoop and roll into balls. If it’s still too sticky, you can add a little more flour, a tablespoon at a time, until you reach the desired consistency. Just be cautious not to add too much!
