This pumpkin molasses cookies recipe combines the warm spices of fall with the rich flavors of molasses and pumpkin. These cookies are soft, chewy, and topped with a sweet, simple icing that takes them to the next level.
I first made these cookies on a crisp autumn afternoon, and let me tell you, they were an instant hit in my house. The cozy aroma of pumpkin spice filled the kitchen, and I knew I had stumbled upon a fall dessert recipe worth sharing.
Whether you’re looking for easy fall cookie recipes or just need a treat to pair with your pumpkin spice latte, these cookies fit the bill.
What’s Inside This Recipe?
My Take on Pumpkin Molasses Cookies
These soft pumpkin molasses cookies are a delightful mix of sweet, spicy, and comforting. What I love most about this recipe is how the molasses adds depth to the pumpkin flavor, creating a cookie that feels both classic and unique.
The texture is incredible soft and chewy with just the right amount of spice from the pumpkin pie seasoning. The simple icing on top gives them a touch of sweetness without being overpowering, making these cookies perfect for a cozy fall day or a holiday cookie platter.
If you’re a fan of chewy pumpkin spice molasses cookies or pumpkin ginger molasses cookies, you’ll adore this recipe. And the best part? They’re easy to make, even for beginner bakers!
Ingredients
To make these soft and chewy pumpkin molasses cookies, you’ll need:
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 1/4 cup molasses
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 1/4 cups all-purpose flour
For the icing:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
If you want to make gluten-free pumpkin molasses cookies, simply swap out the all-purpose flour for a gluten-free baking blend that includes xanthan gum.
How to Make Pumpkin Molasses Cookies
Making these cookies is straightforward and fun! Here’s how I do it:
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.
Step 2: Cream Butter and Sugar
In a stand mixer with the paddle attachment, cream the butter and sugar on medium speed for about 2 minutes until light and fluffy.
Step 3: Add Wet Ingredients and Spices
Add the molasses, pumpkin puree, vanilla extract, baking soda, salt, and pumpkin pie spice. Mix on medium speed until smooth and well combined, scraping down the sides as needed.
Step 4: Mix in the Flour
Turn the mixer to low and gradually add the flour, mixing until just combined. Be careful not to overmix—this helps keep the cookies soft and tender.
Step 5: Scoop and Shape the Dough
Use a medium cookie scoop (about 2 tablespoons) to portion out the dough. Roll each scoop into a ball with your hands and place them on the prepared baking sheet about 2 inches apart.
Step 6: Bake the Cookies
Bake for 9 minutes or until the tops of the cookies are just set. They may look slightly underbaked, but they’ll continue to firm up as they cool.
Step 7: Cool on a Wire Rack
Transfer the cookies to a wire rack and let them cool completely before icing.
Step 8: Make and Add the Icing
While the cookies cool, whisk together the powdered sugar, vanilla extract, and milk to make the icing. Dip the tops of the cookies into the icing, then let them sit until the icing sets.
How to Serve Your Pumpkin Molasses Cookies
These cookies are perfect on their own, but you can also get creative with how you serve them.
- Pair them with a steaming cup of coffee, tea, or hot cider for a cozy treat.
- For an indulgent twist, serve them alongside a bowl of pumpkin dip or even use them to make ice cream sandwiches with vanilla or pumpkin-flavored ice cream.
- They also make a great addition to a holiday dessert tray alongside pumpkin cookies with cream cheese icing.
Storing and Enjoying Leftovers
- Store your pumpkin molasses cookies in an airtight container at room temperature for up to 5 days.
- If you want to keep them longer, you can freeze the cookies (without the icing) for up to 3 months.
- When you’re ready to enjoy them, thaw at room temperature and add the icing fresh.
- To reheat, pop a cookie in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness.
Top Tips for Customizing Your Pumpkin Molasses Cookies
- Swap the icing for a drizzle of cream cheese frosting if you want a tangy topping similar to pumpkin cookies with cream cheese icing.
- For a healthier version, try reducing the sugar slightly or using whole wheat flour for added fiber.
- Add a sprinkle of crystal sugar or a dusting of cinnamon on top of the icing for extra flair.
- Love ginger? Add a teaspoon of ground ginger to the dough for pumpkin ginger molasses cookies with a spicy kick.
Your Questions About Pumpkin Molasses Cookies Answered
Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose baking flour blend with xanthan gum to make gluten-free pumpkin molasses cookies.
What’s the best way to keep these cookies soft?
Store them in an airtight container with a slice of bread—it helps keep them moist and soft!
Can I freeze the dough instead of the baked cookies?
Absolutely. Scoop the dough into balls, freeze them on a baking sheet, and then transfer to a zip-top bag. Bake straight from frozen, adding an extra minute or two to the bake time.
Can I use fresh pumpkin puree?
Yes, but make sure it’s well-drained to avoid adding extra moisture to the dough.
Rich, chewy, and full of autumn warmth!
These pumpkin molasses cookies are everything you want in a fall treat, soft, chewy, and full of warm spices. Whether you’re making them for a holiday party, a cozy night in, or just because, they’re sure to be a hit.
I’d love to hear how your cookies turn out! Leave a comment below or tag me at WandaRecipes.com on social media to share your creations. Don’t forget to check out my other easy fall cookie recipes for more inspiration. Happy baking!
Pumpkin Molasses Cookies
Ingredients
- 3/4 cup butter room temperature
- 1 cup granulated sugar
- 1/4 cup molasses
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 1/4 cups all-purpose flour
For the icing:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.
Step 2: Cream Butter and Sugar
- In a stand mixer with the paddle attachment, cream the butter and sugar on medium speed for about 2 minutes until light and fluffy.
Step 3: Add Wet Ingredients and Spices
- Add the molasses, pumpkin puree, vanilla extract, baking soda, salt, and pumpkin pie spice. Mix on medium speed until smooth and well combined, scraping down the sides as needed.
Step 4: Mix in the Flour
- Turn the mixer to low and gradually add the flour, mixing until just combined. Be careful not to overmix—this helps keep the cookies soft and tender.
Step 5: Scoop and Shape the Dough
- Use a medium cookie scoop (about 2 tablespoons) to portion out the dough. Roll each scoop into a ball with your hands and place them on the prepared baking sheet about 2 inches apart.
Step 6: Bake the Cookies
- Bake for 9 minutes or until the tops of the cookies are just set. They may look slightly underbaked, but they’ll continue to firm up as they cool.
Step 7: Cool on a Wire Rack
- Transfer the cookies to a wire rack and let them cool completely before icing.
Step 8: Make and Add the Icing
- While the cookies cool, whisk together the powdered sugar, vanilla extract, and milk to make the icing. Dip the tops of the cookies into the icing, then let them sit until the icing sets.
