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Pumpkin Molasses Cookies

Pumpkin molasses cookies with warm cinnamon-ginger spice and a crinkled sugar coating. You’ll get crisp edges and a soft chewy center by baking 9–11 minutes and not overbaking.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 3 tbsp molasses
  • 0.25 cup pumpkin puree (blotted very dry) Blot until very dry so cookies don’t spread.
  • 1 tsp vanilla
For rolling
  • 0.333 cup granulated sugar

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment paper or liners.
  2. Blot the pumpkin puree very dry, then whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper, and salt.
Mix dough
  1. Beat the softened unsalted butter and brown sugar until smooth, then add the egg, molasses, blotted pumpkin puree, and vanilla.
  2. Fold in the flour mixture just until combined.
  3. Refrigerate the dough for 30 minutes.
Shape and bake
  1. Scoop the dough into 1-1/2 tablespoon balls, then roll each ball in granulated sugar and place on the prepared sheets.
  2. Bake for 9–11 minutes at 375F until crinkled around the edges, using the visual cue of set centers and dark crinkles, and do not overbake.

Notes

For the best crinkle, blot the pumpkin puree very dry and chill the dough before baking. Store cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies up to 2 months. For a reduced-sugar option, use a 1:1 brown sugar substitute for similar texture (results may vary with molasses content).