These Pumpkin Molasses Cookies are soft and chewy, packed with the flavors of pumpkin and warm spices. They’re perfect for fall or any cozy day! 🍂
I love how the molasses gives these cookies a rich, sweet kick. Plus, they make the kitchen smell amazing while baking! They disappear quickly, so have a few ready to share—or not! 😉
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for these cookies. If you prefer, you can use homemade pumpkin puree, just ensure it’s well-cooked and smooth.
Sugar: Granulated sugar sweetens the cookies. You can try brown sugar for a deeper flavor, but remember, it will change the texture slightly.
Vegetable Oil: I love using vegetable oil for moistness. You can substitute it with melted coconut oil or melted butter for a richer taste.
Molasses: This gives the cookies their distinct flavor. If you’re low on molasses, use honey or maple syrup, but keep in mind, they will taste a bit different.
Spices: Cinnamon, ginger, cloves, and nutmeg provide warmth. Feel free to adjust them as per your taste—more cinnamon can be delightful!
How Do I Perfectly Measure My Flour?
Measuring flour accurately is key to the right cookie texture. Here’s a simple guide:
- Use a spoon to fluff up the flour in the container.
- Gently spoon it into a measuring cup without packing it down.
- Level it off with a knife for precision—avoid scooping directly from the bag.
This helps prevent overly dense cookies. Enjoy baking your Pumpkin Molasses Cookies!
How to Make Pumpkin Molasses Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar (plus extra for rolling)
- 1/2 cup vegetable oil
- 1/4 cup molasses
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For Optional Topping:
- White icing for drizzling (made from powdered sugar mixed with a little milk or water)
How Much Time Will You Need?
This recipe will take approximately 15 minutes for preparation and 12-15 minutes for baking, making it around 30 minutes in total. Don’t forget to let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While the oven warms up, line your baking sheets with parchment paper for easy cookie release later on.
2. Mix the Wet Ingredients
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, molasses, egg, and vanilla extract. Give it a good mix until everything is smooth and well-blended. This will be the base of your cookies!
3. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. This mixture adds the delicious spice and structure to your cookies.
4. Create the Dough
Gradually add the dry ingredients to the pumpkin mixture, mixing gently until combined. Don’t overmix—just enough to form a soft, slightly sticky dough.
5. Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll them into balls between your hands. Roll each ball in granulated sugar to coat, giving them a sweet crust!
6. Bake!
Place the dough balls on the prepared baking sheets, making sure to leave about 2 inches between each one. Slightly flatten each ball with the palm of your hand for an even bake.
7. Time to Bake
Bake the cookies in the preheated oven for 12-15 minutes, or until they start to spread and crack on the top. The scent will fill your kitchen!
8. Cool and Decorate
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. If you’d like, drizzle with white icing before serving!
Enjoy these delightful Pumpkin Molasses Cookies with their cozy blend of spices—perfect for sharing or savoring during your favorite fall moments! 🍂✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast and purée it until smooth, then use it just like canned pumpkin puree. Make sure to drain any excess moisture to keep your cookies from getting too soggy.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them in an airtight container for up to 3 months—just thaw them at room temperature or warm them in the microwave before enjoying!
What If My Dough is Too Sticky?
If your dough feels too sticky, sprinkle in a little extra flour, a tablespoon at a time, until it’s manageable. Just be cautious not to add too much flour, or the cookies might turn out dry.
Can I Make These Cookies Gluten-Free?
Yes, you can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour. Just make sure your baking soda is gluten-free as well, and keep an eye on the baking time since gluten-free cookies can sometimes bake faster!
