Pumpkin Molasses Cookies are flavorful and robust with hints of earthy warm spices and pumpkin. This recipe yields about 34 (perfect, incredible and delectable) cookies.
What happens when you combine pumpkin and molasses into cookies?
You get a super moist, flavorful and tender cookie! Not only that, but these cookies are robust, and spiced with warm earthy spices like ginger, cinnamon and clove. The pumpkin is subtle, delicate and pure perfection.
Now the secret to making perfect lofty pumpkin molasses cookies is to drain out as much of the moisture from the pumpkin puree as possible. It’s simple and only takes a few minutes. You can use either paper towel (although it can rip easily) or cheesecloth to do this.
I’m still very much on the pumpkin train and I hope you are too! Because these are irresistible.
To Make These Pumpkin Molasses Cookies You Will Need:
- unbleached all-purpose flour – The base for the cookie dough.
- baking soda – Creates a gas while baking which helps the cookies rise.
- fine salt – Use either sea salt or pink himalayan.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- ginger (ground) – Gives a pungent, spicy and sweet flavor.
- allspice (ground) – Lends notes of black pepper, cinnamon, cloves, fennel, nutmeg and star anise.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- clove (ground) – A pungent warm spice with a distinct and intense flavor and aroma.
- unsalted butter – Lends richness, tenderness and structure to cookies.
- granulated sugar – Adds sweetness and also makes cookies brown and crisp when baked.
- pumpkin puree – Use canned or homemade puree (NOT pumpkin pie filling), drained (squeezed) of all moisture.
- un-sulphured molasses – Made from ripe sugar cane and is not preserved by sulphur dioxide, yielding a pure, clean molasses flavor.
- egg – Add structure, leavening and flavor.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
Add pumpkin puree (not pumpkin pie filling) to several layers of cheese cloth or a double layer of paper towel – might need to work in batches if using paper towel.
Gather up the cheesecloth, apply gentle pressure and squeeze out as much of the liquids as possible.
Add this to a measure cup, repeating as necessary until you have 1/2 cup squeezed pumpkin puree.
Preheat your oven to 375° and line a rimmed baking sheet with a silicone mat or parchment paper.
In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 2 teaspoons baking soda, 3/4 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon each of ground allspice and ground nutmeg and 1/8 teaspoon ground clove.
Whisk to combine and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, add 3/4 cup softened unsalted butter and 1 cup granulated (white) sugar.
Mix on medium-low speed for 2 minutes or until light and fluffy.
Next, measure and add 1/2 cup of pumpkin puree that’s had the moisture squeeze out of it (about 2/3 of the can or about 1 cup – this just depends on if you’re using homemade or store-bought puree), 1/4 cup unsulphured molasses, 1 large egg and 1 teaspoon pure vanilla extract.
Mix until combined.
Gradually add in a little of the whisked dry ingredients.
Mixing and scraping down the sides and bottom of the bowl with each addition.
Use a 1-1/2 tablespoon scoop to measure out the cookie dough.
Add it to a bowl with sugar.
note: I don’t find it necessary to roll the dough into balls first. This method works just as well and is less messy.
Gently tossing to coat. I use a fork to lift this out of the sugar and transfer to prepared pan.
Place on a lined, rimmed metal baking sheet 1 to 2 inches apart and repeat.
Bake on the middle rack of your preheated oven for 10 to 12 minutes.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Repeat with remaining cookie dough.
How Long Do Molasses Cookies Last?
In our house? Not long. (kidding!) Storing these cookies in an air-tight container at room temp will keep them good for about 1 week. If stored in the same air-tight container but in the fridge, they should last 2 to 3 weeks.
These cookies are SO delicious! I hope you give them a try!
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Enjoy! And if you give this Pumpkin Molasses Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Pumpkin Molasses Cookies
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon fine salt, sea salt or pink himalayan
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 3/4 cup unsalted butter, softened at room temperature
- 1 cup granulated sugar, plus more for rolling cookie dough in
- 1 large egg
- 1/4 cup unsulphured molasses
- 1/2 cup 100% pure pumpkin puree, see notes
- 1 teaspoon pure vanilla extract
Equipment
- Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size
Instructions
Remove Moisture From Pumpkin Puree:
- Add pumpkin puree (not pumpkin pie filling) to several layers of cheese cloth or a double layer of paper towel - might need to work in batches if using paper towel.Gather up the cheesecloth, apply gentle pressure and squeeze out as much of the liquids as possible.
- Add this to a measure cup, repeating as necessary until you have 1/2 cup squeezed pumpkin puree.
MAKE THE COOKIES:
- Preheat your oven to 375° and line a rimmed baking sheet with a silicone mat or parchment paper.
- In a mixing bowl, measure and add flour, baking soda, fine salt, cinnamon, ginger, allspice and nutmeg and clove. Whisk to combine and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, add softened softened butter and granulated (white) sugar. Mix on medium-low speed for 2 minutes or until light and fluffy.
- Next, measure and add squeezed pumpkin puree that’s had the moisture squeeze out of it (about 2/3 of the can or about 1 cup – this just depends on if you’re using homemade or store-bought puree), molasses, an egg and vanilla extract. Mix until combined.
- Gradually add in a little of the whisked dry ingredients. Mixing and scraping down the sides and bottom of the bowl with each addition.
- Use a 1½ tablespoon scoop to measure out the cookie dough. Add it to a small bowl with sugar. Gently tossing to coat. Place on a lined, rimmed metal baking sheet 1 to 2 inches apart and repeat. (SEE NOTES)
- Bake on the middle rack of your preheated oven for 10 to 12 minutes, rotating the pan halfway through baking.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Repeat with remaining cookie dough.
- Store cookies in an air-tight container of rum to 1 week.
Notes
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THANK YOU in advance for your support!
yummy. a fun recipe for the weekend, and I’m still in the mood for pumpkin, so these work great for me, thank you!
This is a great recipe for pumpkin and molasses lovers. I will be making this again and again.
Do you think it would work to sub coconut sugar for the granulated sugar?
Taking the time to dehydrate the pumpkin puree was worth it. Squeezing in paper towels didn’t work very well, but we spread out the puree out in a thin layer on top of some paper towels and pressed more paper towels on top, and that worked well. These cookies taste amazing, but it’s the texture that really amazed us. I don’t think i’ve ever bitten into such a soft, fluffy cookie. I’m definitely going to use this recipe again.
I’m so glad you enjoyed the recipe, Kathryn! Thank you for taking the time to not only make the recipe, but leave a review as well. It’s greatly appreciated!