With these pumpkin molasses cookies I am declaring that FALL IS HERE–so hop on board, friends! As the cold weather creeps in and the foliage begins its welcome change, so begins the need for all things cozy and warm.
In come the spices, the warm ciders, and me all snug under a blanket with those same spices and ciders. It’s truly the best time of the year, so why not treat yo’ self to a soft and scrumptious cookie to match??
*As an Amazon Associate, I may earn or receive commissions from qualifying purchases made through links in this post. Read my full disclaimer here.
Fall = Pumpkin Purée IV Please!
Honestly, just set me up with that pumpkin IV and leave me be during the fall. There’s no sense in avoiding the inevitable here people–lean into it! Ignore the naysayers that call you “basic,” because deep down–they’re just jealous. They’re desperate for that pumpkin spice too. Rise above!
When it comes down to the soft and chewy texture of these pumpkin molasses cookies, you have two ingredients to thanks: pumpkin purée and molasses. The molasses gives them that perfect chew, and the purée that unbelievably soft dough and post-bake texture.
Don’t be afraid if your dough is a little sticky! It’s the nature of this dough and why the end result is as delicious as it is.
Materials You’ll Need:
- Various sized mixing bowls
- Standing Mixer fitted with paddle attachment
- Large baking sheet + parchment paper
- Cooling rack
- Measuring cups and spoons
- Offset spatula
- Cookie Scoop
A Good Fall Spice Makes Everything Nice
Yes, I already regret that embarrassing rhyme, but we can’t live in the past–so moving along! Let’s chat fall spices.
I went with cinnamon, ginger, and cloves to compliment the pumpkin purée here, truly because they’re my favorite for the season. You’ll see in some some pies and other fall recipes the use of allspice (which is just cinnamon, nutmeg, cloves, and pepper combined). Personally, I like to break down the spices to let them each have a moment.
Feel free to mess around with the spices as you see fit though. Just remember that less is more! Adjust your ratios accordingly based on what your favorite spice is (clearly mine is cinnamon)–there’s truly plenty of room for error here, so just have fun! Or just follow the recipe because you trust and love me? Food for thought.
Alright–let fall commence! Make these pumpkin molasses cookies and tag me on Instagram @joshisbaking if you make them. I’d love to see!
Happy baking, friends!Print
These perfectly soft & chewy cookies are busting with fall flavors & topped with a simple icing for some added sweetness!
- 2 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 cup molasses
- 1/4 cup pumpkin puree
- 1 cup powdered sugar, sifted
- 1 1/2 – 2 Tbsps. milk
- 1/2 tsp. vanilla extract
- Prep a large baking sheet with parchment paper. Set aside.
- Whisk together your flour, baking soda, salt, & spices in a medium bowl. Set aside.
- In a standing mixer fitted with the paddle attachment (or using a hand mixer), cream together your butter & both sugars on medium speed until fully combined–about 2 minutes.
- Add your egg + vanilla extract, mixing on medium until fully incorporated.
- Next add your molasses + pumpkin puree. Mix for about another 2 minutes until combined. Then, with the mixer on low, start gradually adding in your flour mixture until fully combined.
- Wrap the bowl with plastic wrap (or transfer to a separate bowl) and refrigerate your dough for at least 30 minutes (up to 1 hour). Make sure to preheat the oven to 350°F in this time.
- Scoop out 1 1/2 – 2 Tbsps. of dough, roll them quickly into balls using your hands (might be sticky–that’s okay!), and place onto your prepared baking sheet (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.
- Whisk together all of your icing ingredients in a small bowl and top the cookies however you’d like (drizzle, dip, dunk–your choice!).
- If you want a thicker icing, use 1 1/2 Tbsp. of milk. Thinner? Use 2 Tbsp.
- Enjoy! Cookies will keep for up to 5 days stored in an airtight container at room temperature.
- The dough might be a little sticky and that’s okay! t’s a wet dough for sure, so just work quickly when rolling it into balls before baking. Refrigerating the dough should help to stiffen it up a little and help to prevent too much spreading when baking.
- Truly decorate these cookies however you’d like! I went the “fancy” route for these photos, but know that my next batch will be fully slathered on top with icing–it’s the way to go, friends!
Keywords: cookies, pumpkin cookies, pumpkin spice, cookie recipes, cookie, fall, fall recipes
More Cookie Recipes!
Looking for more delicious cookies to make? Here’s a couple of my other easy-to-whip-up recipes:
*Josh Is Baking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees or commissions by advertising and linking to Amazon.com.