A Cozy Start
These chewy pumpkin spice molasses cookies are soft, warmly spiced, and easy to make. They mix pumpkin and molasses for deep autumn flavor and a nice, tender chew. If you like simple fall cookies, this one will be a favorite. For another pumpkin cookie idea, try these pumpkin oatmeal chocolate chip cookies.
What makes these cookies worth baking
- They stay soft for days.
- The molasses gives a rich, warm taste.
- Pumpkin adds moisture and a gentle pumpkin flavor without being overwhelming.
- They are quick to mix and roll, and kids can help shape them.
Step-by-step: How to make Chewy Pumpkin Spice Molasses Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat 226 g (1 cup) unsalted butter with 200 g light brown sugar and 150 g granulated sugar until creamy.
- Add 1 large egg and 1 tsp vanilla and beat until mixed.
- Stir in 35 g molasses and 56 g canned pumpkin puree until smooth.
- In another bowl, whisk 295 g all-purpose flour with 1 1/2 tsp cinnamon, 3/4 tsp salt, 3/4 tsp allspice, 1/4 tsp cloves, 1/4 tsp ginger, and 1 tsp baking soda.
- Gradually add the dry mixture to the wet mixture and stir until a soft dough forms.
- In a small bowl, combine 50 g sugar and 2 tsp cinnamon for rolling.
- Scoop dough into tablespoon-sized balls, roll each ball in the cinnamon-sugar, and place on the prepared baking sheets about 2 inches apart.
- Bake 9–11 minutes, until edges are set but centers still look slightly soft.
- Let cookies cool on the pan 5 minutes, then transfer to a wire rack to finish cooling.
For another cookie technique that works well with chilled dough, see this pumpkin snickerdoodle method.
Ingredients
- 226 g unsalted butter (1 cup), softened
- 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 sugar (for coating)
- 2 tsp ground cinnamon (for coating)
Directions
Follow the step-by-step instructions above to make these chewy pumpkin spice molasses cookies. Be gentle when mixing so the dough stays tender. After baking, allow the cookies to cool a little before moving them so they set without breaking.
Serving these cookies
Serve them warm or at room temperature. They go great with a glass of milk, a cup of coffee, or hot cider. Warm them in a low oven (about 300°F / 150°C) for a few minutes if you want that fresh-baked feel.
How to keep them fresh
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature.
- To keep them soft, add a slice of bread or a piece of apple to the container for a day or two (remove before it molds).
Simple tips for best results
- Use room-temperature butter and egg so the dough mixes smoothly.
- For chewier cookies, do not overbake; take them out when centers still look slightly soft.
- If dough is very soft, chill it 20–30 minutes; chilled dough spreads less. For other chilling tips and tricks, see this cherry chocolate cookie guide.
- Measure flour by spooning it into the cup or use a scale for accuracy.
- Roll dough balls tightly and evenly for uniform baking.
Flavor variations you can try
- Add 100 g chopped pecans or walnuts for extra crunch.
- Stir in 100 g dark chocolate chips for a richer cookie.
- Swap molasses for honey for a lighter flavor (texture will change).
- Add a pinch of nutmeg or cardamom for a different spice profile.
Nutrition snapshot (estimate per cookie)
Approximate values for one cookie (based on 24 cookies per batch):
- Calories: ~150–180 kcal
- Fat: ~7–9 g
- Carbs: ~20–25 g
- Protein: ~2 g
Note: These are rough estimates. Exact nutrition depends on portion size and specific ingredients.
Family-friendly serving suggestions
- Serve on a platter with hot cocoa for a kids’ party.
- Pack a few in lunchboxes for an autumn treat.
- Let kids help roll cookies in the cinnamon-sugar for a fun activity.
What pairs well with these cookies
- Hot coffee or espresso for adults.
- Warm milk or hot chocolate for kids.
- Apple cider or chai tea for a spiced pairing.
- A scoop of vanilla ice cream for an indulgent dessert.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes. Roast and mash fresh pumpkin, then drain excess water and measure to match the canned amount (56 g). The texture may vary slightly.
Q: Why are my cookies flat?
A: Likely causes: too much butter, warm dough, or too much baking soda. Chill the dough before baking and measure ingredients carefully.
Q: How do I make these gluten-free?
A: Replace all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture may differ but should still be tasty.
Q: Can I reduce the sugar?
A: You can reduce sugar a bit, but sugar affects texture and spread. Try lowering each sugar by 10–15% and watch baking time.
Conclusion
Want more ideas or alternate takes on these flavors? Check these recipes: Chewy Pumpkin Spice Cookies | Baker Street Society for a similar chewy version, Pumpkin Spice Molasses Cookies | Lemons & Zest for another molasses-focused take, and Chewy Pumpkin Molasses Cookies | Olive & Mango for more tips and photos.
Chewy Pumpkin Spice Molasses Cookies
Ingredients
Main Ingredients
- 226 g unsalted butter, softened 1 cup, at room temperature
- 200 g light brown sugar
- 150 g granulated sugar
- 1 large egg, room temperature Approximately 50 g without shell
- 1 tsp vanilla extract
- 35 g molasses Approximately 2 tablespoons
- 56 g canned pumpkin puree
- 295 g all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Coating
- 50 g sugar For coating
- 2 tsp ground cinnamon For coating
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with light brown sugar and granulated sugar until creamy.
- Add the egg and vanilla and beat until mixed.
- Stir in the molasses and pumpkin puree until smooth.
- In another bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, allspice, cloves, and ginger.
- Gradually add the dry mixture to the wet mixture and stir until a soft dough forms.
- In a small bowl, combine sugar and cinnamon for rolling.
- Scoop the dough into tablespoon-sized balls, roll each ball in the cinnamon-sugar, and place on the prepared baking sheets about 2 inches apart.
Baking
- Bake for 9–11 minutes, until edges are set but centers still look slightly soft.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.
