Fluffy pumpkin molasses cream pies with a perfectly sweet pumpkin spice buttercream sandwiched in the middle! I decided to upgrade my previous pumpkin molasses cookies in partnership with friends over at Lifeway Kefir.

Let’s dig in on how to make and bake these unbelievably soft and cozy cookies!

This recipe is sponsored by Lifeway Kefir.

Making the Pumpkin Molasses Cookies

Yes I know—fall isn’t ALL about pumpkin, but I find it best just to lean in and embrace the inner white girl within (in regards to pumpkin szn at least). The addition of molasses gives these some extra fall feels and lends to the soft and fluffy texture inside. The dough for these pumpkin molasses cream pies can be a bit sticky even after chilling in the fridge, so just be sure to work quick and roll out those balls to keep clean.

Tips for making the dough:

Try not to over-mix the dough once you add the flour, it’ll help keep them tender and fluffy.
If you’re baking these with two sheets in the oven at one time, make sure to rotate the sheets from top to bottom so that they bake evenly. If you don’t, you may end up with some baking faster than others.
Do not skip the chilling step! You quite literally may not be able to roll the dough with your hands if you don’t. Plus, it’s necessary to stop the dough from spreading too much during the bake. Don’t. Skip. Please and thank you!

These cookies are generally low-fuss, so you should hopefully be smooth sailing from start to finish. If you run into any speed bumps, let me know in the comments below or send me a DM over on Instagram!

Pumpkin Spice Buttercream with Lifeway Kefir

What’s better than classic buttercream? One with a little pumpkin pie spice inside of course! These pumpkin molasses cream pies also get some much-welcome creamy tang from the Lifeway Kefir. Normally I’d use whole milk for buttercream, but the kefir gives me that same fluffy/creamy consistency while adding so much more depth to the flavor. It’s a dream!

Plus, with Lifeway you know you’re getting a buttercream packed with gut-healthy probiotics, calcium, and protein! It’s a great option for those that are lactose-intolerant as well because it’s 99% lactose-free.

Click here to learn more about this Plain Lowfat Kefir and here to find out where you can grab it in a store near you!

Materials You’ll Need:

Various sized mixing bowls
Standing Mixer fitted with paddle attachment
Large baking sheets + parchment paper
Cooling rack
Measuring cups and spoons
Whisk
Offset spatula
Cookie Scoop
Piping bag with large round piping tip (or sandwich bag with corner cut off)

Assembling & Storing these Pumpkin Molasses Cream Pies

You want to make sure your cookies have cooled completely before assembling, otherwise your buttercream will melt if that cookies are still too warm. It can be torture to wait, but it’s entirely necessary and worth it—promise!

To bring them together:

Flip half of your pumpkin molasses cookies over (flat side up)
Using a large round piping tip (or plastic bag with a corner cut off), pipe a decent amount of buttercream onto each. I usually pipe in a spiral motion, starting from the outside and working my way inwards.
You want to give yourself a little space around the outside because when you place your other halves on top, you’ll press down and the buttercream will spread to the edges.
Feel free to use less buttercream than I did (I’d say it’s roughly 2 tablespoons or so each), but for me it’s the perfect amount—the more the merrier!

If you’re eating these all the same day, you can just store them in an airtight container stored at room temperature. If you’re enjoying some now and saving for later, these will keep for 3-5 days stored in the fridge in an airtight container. For the best consistency with the buttercream, let these babies come to room temperature before eating.

I cannot wait to see all those fluffy pumpkin molasses cream pies out there! Be sure to tag me over on Instagram (@joshisbaking) if you make them.

Happy baking, friends!

Pumpkin Molasses Cream Pies

Author: joshisbaking
Prep Time: 45 Min.
Chill Time: 1 Hr.
Cook Time: 12 Min.
Total Time: ~2 Hours with Chill Time
Yield: 10–12 Cream Pies 1x

Print Recipe

Description

A perfectly sweet pumpkin spice buttercream sandwiched between two soft & fluffy pumpkin molasses cookies. If these don’t scream fall and comfort, then I don’t know what does!

Ingredients

Units Scale

Pumpkin Molasses Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup unsulphured molasses
1/4 cup pumpkin puree

Pumpkin Spice Buttercream

1 cup unsalted butter, room temperature
1/2 teaspoon table salt
4 cups powdered sugar, sifted
1 teaspoon pumpkin pie spice
3 tablespoons Plain Lowfat Lifeway Kefir
- Whole Milk can substitute, but I love the tanginess the Kefir brings!

Instructions

Pumpkin Molasses Cookies

Prep two large baking sheets with parchment paper. Set aside. Whisk together your flour, baking soda, salt, & spices in a medium bowl, setting aside as well.
In a standing mixer fitted with the paddle attachment, cream together your butter & both sugars on medium speed until fully combined, about 2 minutes. Add your egg and vanilla extract, mixing on medium until fully incorporated.
Next add your molasses and pumpkin puree. Mix for about another 2 minutes until combined. Then, with the mixer on low, gradually add in your flour mixture until fully combined. Wrap the bowl with plastic wrap and refrigerate your dough for 1 hour (30 minutes at least if you’re in a pinch). Make sure to preheat the oven to 350°F when your chill time is almost through.
Scoop out 1 1/2 – 2 Tbsps. of dough, roll them quickly into balls using your hands (might still be sticky which is okay), and place onto your prepared baking sheets, spacing a few inches apart. Bake for 12 minutes. Let cool on the baking sheet for about 10 minutes, then transfer to a separate rack to cool completely.

Pumpkin Spice Buttercream + Assembly

In the bowl of a stand mixer fitted with the paddle attachment, beat your butter and salt on medium speed for one minute. Sift in your powdered sugar one cup at a time, beating on medium and scraping down the bowl after each cup.
Add in your pumpkin pie spice and mix on low until fully incorporated. With the mixer on low, add in your Lifeway Kefir one tablespoon at a time until combined. Once you’ve added in your last tablespoon, beat the mixture on medium-high speed for 1 minutes until fluffy and thickened.
When your cookies have cooled completely, pipe buttercream onto half using a large piping tip (I used a Wilton 12 round), and then place the other halves on top to form your cream pies. These are best enjoyed day-of, but will keep in the fridge for 3-5 days stored in an airtight container (let them come to room temperature before eating for the best buttercream consistency).