Description
These chewy pumpkin molasses cookies are packed with warm fall spices, rich molasses, and real pumpkin puree. They’re a soft, flavorful, and easy-to-make fall cookie recipe, perfect for any occasion.
Ingredients
Scale
- 1/2 cup butter, room temperature
- 1 large egg, room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- Topping: 1/2 cup granulated sugar, 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cream together butter, egg, granulated sugar, and brown sugar until fluffy.
- Beat in vanilla, pumpkin puree, and molasses.
- In a separate bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
- Slowly add the flour mixture to the wet ingredients until a soft dough forms.
- Scoop dough into balls and roll them in the sugar and pumpkin pie spice mixture.
- Place dough balls about 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes.
- Transfer cookies to a wire rack to cool completely.
Notes
- Nutritional facts are estimations and can vary.
- You can use fresh pumpkin puree, ensure it’s cooked and well-puréed with no excess liquid.
- Dough does not require chilling.
- Baked cookies can be frozen for up to three months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 116 kcal
- Sugar: 13 g
- Sodium: 115 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 13 mg