Chewy Pumpkin Spice Molasses Cookies
These chewy pumpkin spice molasses cookies are soft, warmly spiced, and easy to make, providing a perfect autumn treat with a tender chew and deep flavors.
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.
Notes
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. To maintain softness, add a slice of bread or a piece of apple to the container temporarily.