These Pumpkin Molasses Cookies are warm and spicy, bringing cozy vibes to your kitchen! With a soft texture and a hint of sweetness, they’re perfect for fall.
There’s something fun about the combination of pumpkin and molasses. They make these cookies taste like a hug in cookie form! I can’t resist having a few with my afternoon tea. ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend instead. Just make sure it’s suitable for baking!
Pumpkin Puree: Use pure pumpkin puree for the best flavor. If you can’t find it, you can substitute with applesauce or mashed sweet potato, but it might change the taste a bit.
Molasses: This adds deep sweetness and a rich flavor. If you run out, you can use honey or maple syrup, but the taste will be lighter.
Spices: Ginger, cinnamon, cloves, and nutmeg give these cookies their warm spiciness. Feel free to reduce or increase these spices based on your taste, or use a pumpkin spice blend if you have it!
How Do I Get My Cookies to Be Soft and Chewy?
To achieve that soft and chewy texture, the key is not to overmix the dough once you add the dry ingredients. Just combine until it’s mixed; a few lumps are okay! Another tip is to slightly underbake the cookies. They should look set but still soft when you take them out.
- Preheat your oven properly. A hot oven helps them set quickly, keeping moisture in.
- Allow the cookies to cool on the baking sheet for a few minutes. This helps them firm up a bit before moving to the wire rack.
- If you want extra soft cookies, consider adding a tablespoon of milk or cream to the dough!
How to Make Pumpkin Molasses Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Optional Extras:
- Coarse sugar or sparkling sugar for sprinkling
- White icing for drizzling (powdered sugar mixed with a bit of milk or water)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to get everything mixed and ready, plus an additional 10-12 minutes for baking. Don’t forget to let the cookies cool for a few minutes before serving. In total, set aside about 30-35 minutes and enjoy the sweet aromas in your kitchen!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 350°F (175°C) and line your baking sheets with parchment paper to ensure your cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This will help to distribute the spices evenly and allow for better flavor.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter together with 1 cup of granulated sugar until it’s light and fluffy. This process incorporates air and makes the cookies tender.
4. Add Eggs and Pumpkin:
Beat in the large egg until fully incorporated, then add the pumpkin puree, molasses, and vanilla extract. Mix everything until it’s smooth and uniform.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Make sure not to overmix; a few lumps are totally fine!
6. Shape the Dough:
Roll the dough into 1-inch balls. Then, roll each ball in granulated sugar to coat them before baking.
7. Prepare for Baking:
Place the sugar-coated balls on the lined baking sheets, leaving about 2 inches of space between them. If you like, sprinkle some coarse sugar on top for extra sparkle.
8. Bake the Cookies:
Put the baking sheets in the preheated oven and bake for 10-12 minutes, until the cookies are set and starting to crack on top. Keep an eye on them to avoid overbaking!
9. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Optional Icing:
If you want to add that extra special touch, drizzle some white icing over the cooled cookies! Simply mix powdered sugar with a little milk or water until it reaches your desired consistency.
Now you’re ready to enjoy your warm, spicy pumpkin molasses cookies, perfect for cozy fall gatherings or just a treat for yourself! Happy baking!
Can I Use Different Sweeteners Instead of Sugar?
Absolutely! You can substitute granulated sugar with brown sugar for a richer flavor. You could also try using coconut sugar or even a sugar alternative, but make sure to check the conversion rates as they can differ.
Can I Make These Cookies Vegan?
Yes, you can make these cookies vegan! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes) and use a plant-based butter or coconut oil instead of regular butter.
What’s the Best Way to Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them even fresher, you can place a slice of bread in the container; it helps maintain moisture!
Can I Freeze the Cookie Dough?
Yes, you can freeze the dough! Just roll it into balls, place them on a baking sheet until firm, then transfer to a freezer bag or container. When you want to bake them, simply bake straight from the freezer, adding a few extra minutes to the baking time.
