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pumpkin molasses cookies

Pumpkin Molasses Cookies (Iced and Spiced)

  • Author: joshisbaking
  • Prep Time: 15 min. + 30 min. chill time.
  • Cook Time: 25 min. total
  • Total Time: 1 Hr. 15 Min.
  • Yield: 16-18 Cookies 1x


These perfectly soft & chewy cookies are busting with fall flavors & topped with a simple icing for some added sweetness!


Units Scale


  • 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 1/22 Tbsps. milk
  • 1/2 tsp. vanilla extract


  1. Prep a large baking sheet with parchment paper. Set aside.
  2. Whisk together your flour, baking soda, salt, & spices in a medium bowl. Set aside.
  3. 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.
  4. Add your egg + vanilla extract, mixing on medium until fully incorporated.
  5. 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.
  6. 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.
  7. 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.
  8. Whisk together all of your icing ingredients in a small bowl and top the cookies however you’d like (drizzle, dip, dunk–your choice!).
    1. If you want a thicker icing, use 1 1/2 Tbsp. of milk. Thinner? Use 2 Tbsp.
  9. 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! It’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