Chewy Pumpkin Molasses Cookies: 10 Min Prep

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Pumpkin Molasses Cookies have always been my favorite way to welcome fall, ever since I was a kid. The smell of cinnamon, ginger, and nutmeg wafting from the oven is pure cozy magic. These aren’t just any cookies; they’re a hug in cookie form! My grandma used to make these every year, and the rich, deep flavor of molasses combined with the sweet pumpkin and spices always brings back such warm memories. I’ve tweaked her recipe over the years to make them even chewier and more flavorful, and trust me, they’re incredibly easy to whip up. If you’re looking for a truly delicious and simple fall treat, these easy pumpkin molasses cookies are it. Let’s get cooking!

Why You’ll Love These Pumpkin Molasses Cookies

These cookies are an absolute dream, and I know you’ll adore them for so many reasons. They strike that perfect balance of sweet and spice that just screams autumn.

Incredible flavor: A delightful fusion of pumpkin and molasses with warm spices.
Quick prep time: Get them from bowl to oven in under 30 minutes!
Budget-friendly: Uses pantry staples, making them easy on your wallet.
Family favorite: Kids and adults alike can’t resist these spiced pumpkin molasses cookies.
Perfectly chewy texture: They have that ideal soft bite and slight chewiness.
Wholesome ingredients: Made with real pumpkin puree for that authentic fall taste.
Crowd-pleaser: These spiced pumpkin molasses cookies are always a hit at gatherings.
Simple to make: Even beginners can achieve delicious results with this straightforward recipe.

Ingredients for Pumpkin Molasses Cookies

Gathering your ingredients is the first step to baking these delightful pumpkin molasses cookies. Having everything measured out and at the right temperature makes the whole process smoother. For the best results, especially with the wet ingredients, make sure your butter and egg are at room temperature – this helps them incorporate beautifully into the dough. When it comes to molasses, I’ve found that a good quality unsulphured molasses really makes a difference; it’s truly the best molasses for pumpkin cookies, offering a deep, rich flavor that complements the pumpkin and spices perfectly. Don’t skip the pumpkin puree; using real pumpkin is key for that authentic fall taste and lovely texture.

1/2 cup butter, room temperature – this makes creaming easier for a lighter cookie.
1 large egg, room temperature – essential for binding the ingredients.
3/4 cup granulated sugar – for sweetness and structure.
1/2 cup brown sugar, packed – adds moisture and a caramel note.
1 teaspoon vanilla extract – enhances all the other flavors.
1/2 cup pumpkin puree – use canned, not pumpkin pie filling!
1/4 cup molasses – unsulphured is best for that classic flavor.
3 cups all purpose flour – the base of our cookie dough.
1/2 teaspoon salt – balances the sweetness.
1/2 teaspoon baking powder – for a little lift.
1 1/2 teaspoon baking soda – helps with spread and chewiness.
2 teaspoon pumpkin pie spice – for that signature warm fall flavor.
For Topping: 1/2 cup granulated sugar mixed with 1/4 teaspoon pumpkin pie spice – creates a lovely sweet crust.

How to Make Pumpkin Molasses Cookies

Whipping up these delicious pumpkin molasses cookies is a joy, and the aroma filling your kitchen is just the beginning! Follow these simple steps for perfectly chewy cookies every time.

Step 1: Preheat your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper. This prevents sticking and makes for easy cleanup.
Step 2: In a large mixing bowl, cream together the softened butter, room temperature egg, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This step is crucial for creating a tender cookie.
Step 3: Beat in the vanilla extract, pumpkin puree, and molasses until everything is well combined. The mixture will be a lovely, rich orange color.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice. Make sure these dry ingredients are evenly distributed so your cookies bake uniformly.
Step 5: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed or by hand until just combined and a soft dough forms. Be careful not to overmix – this is key to achieving that wonderfully chewy pumpkin molasses cookies texture.
Step 6: In a small bowl, combine the 1/2 cup granulated sugar with the 1/4 teaspoon pumpkin pie spice for the topping. Scoop the cookie dough into balls, about 1.5 inches in diameter. Roll each ball generously in the sugar-spice mixture until coated.
Step 7: Place the coated dough balls about 2 inches apart on the prepared baking sheet. This gives them enough space to spread as they bake into perfect chewy pumpkin molasses cookies.
Step 8: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to firm up as they cool.
Step 9: Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. Enjoy these wonderfully spiced, chewy pumpkin molasses cookies!

Pro Tips for the Best Pumpkin Molasses Cookies

I’ve baked my share of these cookies, and I’ve picked up a few tricks to make them absolutely perfect every time. These tips will help ensure your homemade pumpkin molasses cookies are a hit!

Don’t overmix the dough! This is crucial for that desirable chewy texture. Mix just until the flour disappears.
Use room temperature ingredients. This helps everything emulsify properly, leading to a better cookie structure.
Measure your flour correctly. Spoon it into the measuring cup and level it off, rather than scooping directly from the bag, to avoid dry cookies.
Let them cool on the baking sheet for a few minutes. They will set up better this way, preventing them from breaking when you move them.

What’s the secret to perfect chewy pumpkin molasses cookies?

The magic really lies in not overbaking and using the right ratio of ingredients. The molasses and pumpkin puree contribute to the chewiness, and pulling them out when the edges are set but the center is still soft is key, creating wonderfully soft spiced pumpkin cookies molasses.

Can I make pumpkin molasses cookies ahead of time?

Absolutely! You can prepare the cookie dough up to 24 hours in advance. Store it covered in the refrigerator. When you’re ready to bake, just scoop and roll as usual. They might need an extra minute or two in the oven since they’ll be colder.

How do I avoid common mistakes with pumpkin molasses cookies?

The most common mistake is making them flat! This often happens from overmixing the dough or using too much leavening. Ensure you’re not over-creaming the butter and sugar, and be precise with your baking soda measurement. Also, don’t flatten the dough balls before baking.

Best Ways to Serve Pumpkin Molasses Cookies

These delightful cookies are fantastic on their own, but I love pairing them with a warm beverage or a scoop of ice cream. They’re perfect for a cozy afternoon treat or a festive dessert spread.

For a comforting fall experience, serve these pumpkin molasses cookies alongside a steaming mug of spiced apple cider or a creamy chai latte. The warm spices in the cookies complement these drinks beautifully. If you’re looking for something a little more decadent, try sandwiching a bit of cream cheese frosting between two cookies, or pair them with a scoop of vanilla bean ice cream. For a delightful flavor combination, consider serving them with a slice of apple pie or alongside some pumpkin ginger molasses cookies for an extra ginger kick!

Nutrition Facts for Pumpkin Molasses Cookies

Understanding the nutritional breakdown of these delicious treats helps you enjoy them mindfully. Here’s an estimate of what you’re getting in each of these wonderful pumpkin molasses cookies.

Calories: 116 kcal
Fat: 3 g
Saturated Fat: 2 g
Protein: 1 g
Carbohydrates: 21 g
Fiber: 0.4 g
Sugar: 13 g
Sodium: 115 mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Homemade Pumpkin Molasses Cookies

Properly storing these delightful pumpkin molasses cookies ensures they stay fresh and delicious for days, or even months! Once your cookies have cooled completely on a wire rack – and I mean *completely* cool, otherwise they can steam and get soggy – it’s time to think about storage. For short-term keeping, airtight containers are your best friend. Layer the cookies with parchment paper in between to prevent them from sticking together. They’ll stay wonderfully soft for about 3-4 days stored this way at room temperature.

If you want to enjoy these gems for longer, freezing is the way to go. Wrap individual pumpkin molasses cookies tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep their delicious flavor and texture for up to 3 months. When you’re ready to enjoy them, you can simply thaw them overnight in the refrigerator or pop a frozen cookie in the microwave for about 10-15 seconds to get that just-baked warmth back – perfect for a quick treat!

Frequently Asked Questions About Pumpkin Molasses Cookies

Can I use pumpkin pie filling instead of pumpkin puree?

While it might seem like a shortcut, I really recommend sticking to pure pumpkin puree. Pumpkin pie filling has added sugars and spices, which can throw off the flavor balance and texture of these easy pumpkin molasses cookies. Using plain puree gives you more control over the final taste and consistency.

Why are my pumpkin molasses cookies flat?

This is a common issue! Often, it’s because the butter and sugar were over-creamed, or the dough was too warm. Make sure your butter and egg are just softened, not melted. Also, avoid overmixing the dough once the flour is added. Chilling the dough for 30 minutes before baking can also help prevent spreading and result in thicker, chewier cookies.

How do I get that perfect chewy texture in my pumpkin molasses cookies?

The secret to perfectly chewy pumpkin molasses cookies is a combination of factors. Using brown sugar contributes moisture, while baking soda helps with spread and chewiness. Most importantly, don’t overbake them! Pull them out of the oven when the edges are set but the centers still look a little soft. They’ll continue to cook and firm up on the hot baking sheet.

Can I add nuts or chocolate chips to these cookies?

Absolutely! These cookies are wonderful as is, but they also welcome additions. Chopped pecans or walnuts, or even dark chocolate chips, would be delicious additions. Just fold about 1/2 to 1 cup of your chosen mix-in into the dough during the last step of mixing. You’ll still have wonderfully flavorful, easy pumpkin molasses cookies with a little something extra!

Variations of Pumpkin Molasses Cookies You Can Try

Once you’ve mastered the classic recipe, there are so many fun ways to switch up these delightful pumpkin molasses cookies! I love experimenting with flavors and dietary needs, and these cookies are wonderfully adaptable. They make it easy to find a variation that suits everyone.

Gluten-Free Delight: For a gluten-free version, simply swap out the all-purpose flour for a good quality gluten-free all-purpose baking blend that contains xanthan gum. The texture remains wonderfully chewy, and you still get that perfect molasses cookie recipe pumpkin spice flavor.
Dairy-Free Goodness: To make these dairy-free, use your favorite plant-based butter substitute (like a soy-free or coconut-based one) and unsweetened almond or soy milk instead of dairy milk. The result is still incredibly delicious!
White Chocolate Cranberry Twist: Stir in 1/2 cup of white chocolate chips and 1/4 cup of dried cranberries into the dough during the last mixing stage. This adds a lovely sweetness and a tart counterpoint to the warm spices.
Double Spice Bomb: If you love a strong spice flavor, increase the pumpkin pie spice to 2 1/2 teaspoons and add an extra 1/2 teaspoon of ground ginger to the dry ingredients for a more pronounced gingersnap-pumpkin hybrid taste.