These Pumpkin Molasses Cookies are a tasty treat with a lovely mix of pumpkin and warm spices. The molasses gives them a soft and chewy texture that’s absolutely comforting!
I love how they smell while baking—it’s like a hug from the oven! You might want to make a double batch because they disappear fast. Enjoy them with a cup of tea! ☕🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work. Just remember, they might change the texture a bit!
Molasses: This is what gives your cookies a deep flavor and chewy texture. If you don’t have molasses, try substituting with dark corn syrup or honey, but the flavor won’t be quite the same.
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade puree. Just roast and blend fresh pumpkin. Both options will keep your cookies moist and flavorful!
Spices: Ground cinnamon, ginger, and cloves create that autumnal taste. You can swap fresh ginger or add a pinch of nutmeg if you like. Adjust according to your spice preference!
Butter: Unsalted butter is preferred for better control of salt in your cookies. If you want a dairy-free option, coconut oil works well, but it may slightly alter the flavor.
What’s the Best Way to Ensure My Cookies Are Soft and Chewy?
The key to soft and chewy pumpkin molasses cookies is how you handle the dough and baking time. Here are some tips:
- Do not overmix the dough! Mix until just combined to keep the cookies tender.
- Scoop and roll the dough into balls and coat them in sugar before baking. This creates a nice crust while keeping the inside soft.
- Keep an eye on the baking time. When the tops are cracked and the edges look set, they’re done! Overbaking will lead to dry cookies.
- Let them cool on the sheet for a few minutes to help them set without getting too firm.
Enjoy baking these cookies! They are great to share during the fall season or just treat yourself. 🍂
How to Make Pumpkin Molasses Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1/4 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Granulated sugar, for rolling
- Optional: White icing for drizzling
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the dough and another 10 to 12 minutes for baking. After that, let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack for complete cooling. Overall, plan for about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven & Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper or a silicone baking mat. This will keep your cookies from sticking.
2. Whisk the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Make sure everything is well mixed so your cookies have balanced flavors!
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until it becomes light and fluffy. This should take about 2-3 minutes.
4. Mix in the Flavors:
Add in the molasses, pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s smooth and combined.
5. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. You don’t want to overmix; just stop once you see no more flour.
6. Form the Cookie Dough:
Scoop out tablespoon-sized portions of the dough and roll them into balls. Roll each ball in granulated sugar for a sweet crunch.
7. Bake the Cookies:
Space the sugar-coated dough balls about 2 inches apart on the baking sheet. Bake for 10 to 12 minutes, until the cookies are set but still soft in the center.
8. Cool and Decorate:
Take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. If you’d like, drizzle optional white icing over the cooled cookies for a decorative touch!
Enjoy your delicious Pumpkin Molasses Cookies that are full of flavor and perfect for any autumn occasion! 🍂🍪
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just roast a pumpkin until soft, then blend it until smooth. Make sure to drain any excess moisture to avoid soggy cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a slice of bread to the container to retain moisture.
What If I Don’t Have Molasses?
If you don’t have molasses on hand, you can substitute it with dark corn syrup or honey. The flavor will be a bit different, but the cookies will still be delicious!
Can I Freeze These Cookies?
Yes, you can freeze the cookies! Let them cool completely, then place them in a single layer in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying!