These Pumpkin Molasses Cookies are a tasty fall treat that blends the warm flavors of pumpkin and sweet molasses. Soft and chewy, they’re perfect with a cup of tea!
Making these cookies is a breeze, and your kitchen will smell amazing! I love to share them with friends, and they always ask for the recipe. Who can say no to pumpkin goodness? 🎃
Key Ingredients & Substitutions
Butter: Unsalted butter adds creaminess and flavor. If you’re dairy-free, use vegan butter or coconut oil. It can change the texture a little, but the taste will still be great!
Granulated Sugar: Standard sugar is what I use, but brown sugar can add a deeper flavor and moisture. If you’re cutting down on sugar, try coconut sugar, which has a lower glycemic index.
Molasses: This ingredient gives the cookies a rich flavor. If you don’t have molasses, try dark corn syrup for similar sweetness, though it lacks the depth of molasses.
Pumpkin Puree: Canned pumpkin is super convenient. If you’re adventurous, cook and puree fresh pumpkin! Just make sure it’s well-drained to avoid extra moisture in the dough.
Spices: Ground ginger, cinnamon, and cloves are key. If you want a twist, add nutmeg or allspice. These spices add warmth and complexity to the cookies!
How Can You Get Perfectly Soft Cookies?
The trick to soft cookies lies in how you handle the dough and baking process. Here are my tips:
- Do not overmix the dough; mix just until combined to keep them tender.
- Use a cookie scoop to ensure uniform size. This ensures even baking!
- Flattening them slightly before baking helps them spread a bit and age gracefully.
- Watch the baking time closely. They may look underbaked, but they’ll firm up as they cool.
Keeping these tips in mind will help you achieve the perfect soft and chewy texture in your Pumpkin Molasses Cookies. Happy baking!
How to Make Pumpkin Molasses Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1/4 cup molasses
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- Coarse sugar or sanding sugar, for sprinkling
For the Optional Icing:
- 1/2 cup powdered sugar
- 1-2 tsp milk
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 10-12 minutes to bake, resulting in a total time of around 30 minutes from start to enjoying your cookies. Simple, quick, and oh-so-delicious!
Step-by-Step Instructions:
1. Preheat the Oven
First, preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar. Use a mixer to beat them until the mixture is light and fluffy—this will make your cookies tender!
3. Add in the Wet Ingredients
Next, mix in the molasses, canned pumpkin puree, and the large egg until everything is well combined and smooth. This will add moisture and flavor to your cookies.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. This step ensures that everything is evenly mixed.
5. Combine Wet and Dry Ingredients
Gradually add the dry mixture to the butter mixture, stirring just until combined. Don’t overmix; the dough will be slightly sticky, which is perfect!
6. Shape and Roll the Cookies
Scoop the dough using rounded tablespoons and roll them into balls. Roll each ball in sugar to coat it, then place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten the Dough
Lightly flatten each dough ball with your hand or the bottom of a glass. This helps in even baking and gives them a classic cookie shape.
8. Bake the Cookies
Pop the cookies in the preheated oven and bake for 10-12 minutes. Keep an eye on them; they should be set around the edges, and the tops will look cracked but soft inside. Avoid overbaking for the best texture!
9. Cool the Cookies
Once baked, remove the cookies from the oven and sprinkle a bit of coarse sugar on top while they’re still warm, if you’d like. Transfer the cookies to a wire rack and let them cool completely.
10. Optional Icing Drizzle
If you want to add a sweet finishing touch, make the icing by whisking together powdered sugar, milk, and vanilla until smooth. Drizzle it over the cooled cookies with a spoon or piping bag. Allow the icing to set before serving.
These Pumpkin Molasses Cookies are soft, chewy, and bursting with warm spices and molasses goodness. Enjoy them fresh with a cozy cup of tea or coffee! 🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook it and puree it until smooth. Drain any excess moisture to prevent overly wet dough, which can alter the cookie’s texture.
How Should I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them for longer, place them in the fridge for a week or freeze them for up to 3 months. Just make sure to separate layers with parchment paper if stacking!
Can I Substitute the Molasses?
Yes, you can substitute molasses with dark corn syrup or honey if you’re in a pinch. Keep in mind that the flavor will be slightly different, as molasses provides a unique depth that those alternatives lack.
What If My Dough Is Too Sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop and roll into balls without sticking to your hands!
