Chewy Pumpkin Spice Molasses Cookies Recipe

Introduction

These chewy pumpkin spice molasses cookies are a cozy treat perfect for autumn or any time you crave warm, comforting flavors. With a hint of molasses and rich spices, they offer a deliciously soft texture that melts in your mouth.

Ingredients

• 226 g unsalted butter (1 cup)
• 200 g light brown sugar
• 150 g granulated sugar
• 1 large egg (50 g without shell), room temperature
• 1 tsp vanilla extract
• 35 g molasses (2 tablespoons)
• 56 g canned pumpkin puree
• 1 1/2 tsp ground cinnamon
• 3/4 tsp salt
• 3/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 tsp baking soda
• 295 g all-purpose flour
• 50 g granulated sugar (for rolling)
• 2 tsp ground cinnamon (for rolling)

Instructions

1. Step 1: Melt the butter in a small pot over medium heat. Whisk occasionally and watch carefully as it begins to brown on the bottom. Once you notice a nutty aroma and brown bits, remove from heat.
2. Step 2: Pour the browned butter into a heat-safe bowl and let it cool for about 30 minutes until it reaches room temperature or is slightly warm.
3. Step 3: In a large bowl, stir together the browned butter, light brown sugar, and granulated sugar until smooth and combined.
4. Step 4: Add the egg, vanilla, and molasses to the mixture and stir well. Then, fold in the pumpkin puree until incorporated.
5. Step 5: Combine all the dry ingredients—cinnamon, salt, allspice, cloves, ginger, baking soda, and flour—and stir them into the wet mixture until the dough comes together.
6. Step 6: Use a heaping 1 1/2 tablespoon cookie scoop or a level 2 tablespoon measure to portion the dough. Optionally, weigh each ball to about 28-29 grams for even cookies.
7. Step 7: Roll each dough ball between your hands to smooth out the surface. Place them on a lined baking sheet, cover, and refrigerate for at least 2 hours or overnight for best results.
8. Step 8: Preheat your oven to 350°F (175°C). Remove the dough balls from the refrigerator.
9. Step 9: In a small bowl, mix the 50 grams of granulated sugar with 2 teaspoons of cinnamon. Roll each dough ball in this cinnamon sugar mixture just before baking.
10. Step 10: Bake the cookies on parchment-lined half-sheet pans for 10 to 12 minutes, until the tops look slightly dry but the cracks remain moist.
11. Step 11: Transfer the cookies to a cooling rack. Enjoy them warm or at room temperature.

Tips & Variations

• For an extra spice boost, add a pinch of nutmeg or cardamom to the dry ingredients.
• Use homemade pumpkin puree for a fresher flavor or canned for convenience.
• Chilling the dough overnight enhances the depth of flavor and helps prevent spreading during baking.
• For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To soften them after storing, warm briefly in the microwave or let them sit a few minutes at room temperature. They can also be frozen for up to 3 months; thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the molasses with honey or maple syrup?

Molasses provides a distinct deep flavor and chewiness, but you can substitute with honey or maple syrup in equal amounts if needed. The flavor will be milder and sweetness different.

Why do I need to brown the butter?

Browning the butter adds a rich, nutty flavor that enhances the warm spices and pumpkin, giving the cookies extra depth and complexity.

Chewy Pumpkin Spice Molasses Cookies Recipe

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★★★★★

4.5 from 137 reviews

These Chewy Pumpkin Spice Molasses Cookies are a delightful fall treat combining warm spices, rich molasses, and pumpkin puree for a soft, flavorful cookie with a perfectly chewy texture. Browned butter adds a nutty depth, while a cinnamon sugar coating gives a sweet, spicy finish.

• Author: Mila
• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 226 g unsalted butter (1 cup)
• 1 large egg (50 g without shell), room temperature
• 1 tsp vanilla extract
• 35 g molasses (2 tablespoons)
• 56 g canned pumpkin puree

Dry Ingredients for Dough

• 200 g light brown sugar
• 150 g granulated sugar
• 1 1/2 tsp ground cinnamon
• 3/4 tsp salt
• 3/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 tsp baking soda
• 295 g all-purpose flour

Cinnamon Sugar Coating

• 50 g granulated sugar
• 2 tsp ground cinnamon

Instructions

1. Melt and Brown Butter: Melt the unsalted butter in a small pot, whisking occasionally until it begins to brown and develop a nutty aroma with some browned bits on the bottom. Remove from heat immediately to prevent burning.
2. Cool Butter: Pour the browned butter into a heat-safe bowl and allow it to cool at room temperature for about 30 minutes until slightly warm or room temp.
3. Mix Sugars and Butter: In a large bowl, combine the browned butter with light brown sugar and granulated sugar, stirring until smooth and fully incorporated.
4. Add Wet Ingredients: Stir in the egg, vanilla extract, molasses, and pumpkin puree until evenly mixed.
5. Add Dry Ingredients: Gradually add the cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour to the wet mixture, stirring until a cohesive dough forms.
6. Portion Dough: Using a heaping 1 1/2 tablespoon cookie scoop or a level 2 tablespoon scoop, measure dough balls weighing approximately 28-29 grams.
7. Shape and Chill: Roll each portioned dough ball between your hands to form a smooth surface. Arrange on a lined cookie sheet, cover, and refrigerate for at least 2 hours or overnight for better flavor and texture.
8. Preheat Oven and Prepare Coating: Preheat the oven to 350°F (175°C). Mix the 50 grams of granulated sugar and 2 teaspoons of cinnamon in a bowl to create cinnamon sugar.
9. Coat Dough Balls: Remove dough balls from the refrigerator and roll each in the cinnamon sugar mixture just before baking.
10. Bake Cookies: Place the coated dough balls on parchment-lined half sheet pans and bake for 10-12 minutes until the tops look slightly dry but the cracks remain moist.
11. Cool and Store: Transfer baked cookies to a cooling rack. Serve warm or cooled. Store in an airtight container for up to one week.

Notes

• Chilling the dough overnight enhances flavor and helps maintain the cookies’ chewy texture.
• Using browned butter adds a deep nutty flavor that complements the pumpkin and spices.
• Weighing the dough portions ensures evenly sized, uniformly baked cookies.
• Cookies should appear slightly soft and moist in the cracks when done; overbaking will dry them out.
• Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

Keywords: Pumpkin spice cookies, molasses cookies, chewy pumpkin cookies, fall baking, cinnamon sugar cookies