These warm and chewy Pumpkin Molasses Cookies are a cozy treat, perfect for any autumn day! With the rich flavors of pumpkin and molasses, they are sweet and a bit spicy!
Who doesn’t love a soft cookie that smells like fall? I always make extra so I can enjoy them with a cup of tea. They’re like a hug in cookie form! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re gluten-free, try a 1:1 gluten-free flour blend. It works well for this recipe without losing the lovely texture.
Molatesses: Molasses gives those cookies a deep, rich flavor. If you don’t have molasses, you can use honey or maple syrup, but the flavor will be a bit different. I find that this is a yummy twist if you’re looking to change things up!
Canned Pumpkin Puree: Always use plain pumpkin puree, not pumpkin pie filling, which has spices and sugar added. If you don’t have pumpkin, apple sauce can be a nice substitute; just reduce the sugar in the recipe a little.
Spices: Ground ginger, cinnamon, cloves, and nutmeg make these cookies flavorful! If you don’t have one, you can use a pumpkin spice blend to replace the individual spices. It’s convenient and works great in this recipe!
What’s the Best Way to Cream Butter and Sugar?
Creaming the butter and sugar correctly is key to fluffy cookies. Begin by ensuring your butter is soft—like room temperature. This helps it mix smoothly with the sugar, trapping air and creating lightness.
- Use a hand mixer or stand mixer for easy mixing. Beat the butter alone for about 30 seconds before adding sugar.
- Add the sugar gradually and beat on medium speed for 3 minutes until it’s light and fluffy. If you don’t see a pale color, keep mixing to incorporate all the air.
This step is crucial as it affects the texture of your cookies. A good cream makes for a lovely cookie! Enjoy making these delicious treats! 🍪
Pumpkin Molasses Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling
- 1 large egg
- 1/4 cup molasses (dark or robust)
- 1/2 cup canned pumpkin puree
For the Optional Icing:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and 12-15 minutes to bake, plus a little time to cool. Overall, you can expect to spend around 45 minutes from start to finish, including cooling time before applying the icing. Perfect for a cozy day in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until everything is well combined. This will ensure your spices are evenly distributed throughout your cookies!
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and 1 cup of granulated sugar. Beat them together until the mixture is light and fluffy, which should take about 3 minutes. It’s important because this step helps give the cookies their lovely texture.
4. Add Wet Ingredients:
Next, add the egg, molasses, and pumpkin puree into the butter-sugar mix. Beat everything together until well combined and smooth.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Mix on low speed until everything is just incorporated. Be sure not to overmix—this will help keep your cookies soft!
6. Shape the Cookies:
Scoop out tablespoon-sized portions of cookie dough and roll them into balls. Roll each ball in granulated sugar to coat it well. Place them on your lined baking sheets, ensuring they’re spaced about 2 inches apart to allow for spreading while baking.
7. Bake the Cookies:
Bake the cookies in your preheated oven for 12-15 minutes. You’ll know they’re ready when they’ve puffed up and cracked on top but still feel soft to the touch.
8. Cool Down:
After baking, let the cookies cool on the baking sheets for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Make the Optional Icing:
If you’d like to add icing, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Once the cookies are cool, drizzle the icing on top and let it set before serving.
And there you have it! These Pumpkin Molasses Cookies are soft, chewy, and bursting with fall flavors. Enjoy them with a cozy drink or share them with friends and family—either way, they’re sure to be a hit!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, make sure to cook it until soft and then puree it until smooth. You can roast or steam the pumpkin, then blend it. Just ensure it’s well-drained to avoid excess moisture in your dough.
How Do I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can refrigerate them for up to a week. Just let them come to room temperature before enjoying!
Can I Freeze the Cookie Dough?
Yes! You can freeze the cookie dough before baking. Just roll the dough into balls, place them on a baking sheet to freeze until solid, and then transfer to a freezer bag or container. They can be frozen for up to 3 months. When you’re ready to bake, no need to thaw; just bake them a couple of minutes longer!
What Can I Substitute for Molasses?
If you don’t have molasses, you can substitute it with honey, maple syrup, or even brown sugar mixed with a bit of water (1 cup of brown sugar mixed with 1/4 cup of water). However, do note that this will slightly alter the flavor of the cookies!
