Chewy Pumpkin Spice Molasses Cookies Recipe
Introduction
These chewy pumpkin spice molasses cookies combine warm autumn spices with rich molasses and pumpkin puree for a soft, flavorful treat. Perfect for cozy afternoons or holiday gatherings, they offer a delightful balance of sweetness and spice with a touch of cinnamon sugar crunch.
Ingredients
- 226 g unsalted butter (1 cup)
- 200 g light brown sugar
- 150 g granulated sugar
- 1 large egg (50 g without shell), room temperature
- 1 tsp vanilla extract
- 35 g molasses (2 tablespoons)
- 56 g canned pumpkin puree
- 1 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 295 g all-purpose flour
- For the Cinnamon Sugar Coating:
- 50 g granulated sugar
- 2 tsp ground cinnamon
Instructions
- Step 1: Melt the unsalted butter in a small pot over medium heat, whisking occasionally. Continue whisking as the butter begins to brown at the bottom of the pot. Once it has a nutty aroma and there are brown bits, remove from heat.
- Step 2: Pour the browned butter into a heat-safe bowl and let it cool for about 30 minutes until it is slightly warm or at room temperature.
- Step 3: In a large bowl, stir together the browned butter, light brown sugar, and granulated sugar until smooth and well combined.
- Step 4: Add the egg, vanilla extract, and molasses to the bowl, stirring to combine. Then fold in the pumpkin puree.
- Step 5: In a separate bowl, whisk together cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
- Step 6: Using a heaping 1 1/2 tablespoon scoop (or a level 2 tablespoon scoop), portion the dough into balls weighing about 28-29 grams each for uniform cookies. Roll each ball between your hands to smooth the surface, then place on a lined cookie sheet.
- Step 7: Cover the cookie dough balls and refrigerate for at least 2 hours or overnight to firm up before baking.
- Step 8: Preheat your oven to 350°F (175°C). Combine 50 grams of sugar and 2 teaspoons of cinnamon in a small bowl. Roll each chilled dough ball in the cinnamon sugar mixture right before baking.
- Step 9: Bake the cookies on parchment-lined half sheet pans for 10-12 minutes. They are done when the tops look slightly dry but the cracks still appear moist.
- Step 10: Transfer the cookies to a cooling rack. Enjoy warm or cooled.
Tips & Variations
- For an extra depth of flavor, use homemade pumpkin puree or add a pinch of nutmeg to the spice mix.
- Chilling the dough overnight enhances the cookie’s chewiness and flavor.
- Substitute molasses with dark corn syrup or honey for a milder sweetness, though molasses provides the best traditional flavor.
- Try mixing in chopped nuts or chocolate chips before chilling the dough for added texture.
Storage
Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze the baked cookies in a sealed freezer bag for up to three months. Reheat gently in a low oven or microwave before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because pie filling contains added sugars and spices that can affect the cookie’s texture and flavor.
Why do I brown the butter before making these cookies?
Browned butter adds a rich, nutty flavor that enhances the overall taste, giving these cookies a more complex and delicious profile.
Print
Chewy Pumpkin Spice Molasses Cookies Recipe
- Total Time: approximately 3 hours (including chilling time)
- Yield: about 24 cookies 1x
Description
These Chewy Pumpkin Spice Molasses Cookies are a delightful combination of warm fall spices, rich molasses, and a hint of pumpkin puree, creating soft, flavorful cookies with a crackly cinnamon sugar coating. Perfect for cozy autumn days or holiday gatherings, they offer a perfect balance of sweetness and spice with a chewy texture enhanced by browned butter.
Ingredients
Scale
For the Pumpkin Spice Cookies
- 226 g unsalted butter (1 cup)
- 200 g light brown sugar
- 150 g granulated sugar
- 1 large egg (50 g without shell), room temperature
- 1 tsp vanilla extract
- 35 g molasses (2 tablespoons)
- 56 g canned pumpkin puree
- 1 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 295 g all-purpose flour
For the Cinnamon Sugar Coating
- 50 g granulated sugar
- 2 tsp ground cinnamon
Instructions
- Brown the Butter: Melt the unsalted butter in a small pot over medium heat, whisking occasionally to prevent burning. Continue heating until the butter starts to brown and you see nutty brown bits forming at the bottom. Once browned and fragrant, immediately remove from heat to prevent burning and pour the browned butter into a heat-proof bowl. Let it cool at room temperature for about 30 minutes until slightly warm or room temperature.
- Mix Wet Ingredients: To the cooled browned butter, add the light brown sugar and granulated sugar. Stir well until smooth and combined. Next, stir in the egg, vanilla extract, and molasses until the mixture is fully incorporated. Then fold in the canned pumpkin puree and mix thoroughly.
- Add Dry Ingredients: In a separate bowl, combine the ground cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.
- Shape and Chill the Dough: Using a heaping 1 1/2 tablespoon cookie scoop (or a level 2 tablespoon scoop), portion the dough into balls weighing about 28-29 grams each for uniformity. Roll each portion between your hands to create smooth dough balls. Place the dough balls on a parchment-lined baking sheet. Cover and refrigerate the dough for at least 2 hours or overnight to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C). In a small bowl, mix together the granulated sugar and ground cinnamon to create the cinnamon sugar coating. Remove the chilled dough balls from the refrigerator and roll each ball evenly in the cinnamon sugar mixture, making sure they are well coated.
- Bake the Cookies: Arrange the coated dough balls spaced on parchment-lined half sheet pans. Bake in the preheated oven for 10-12 minutes, or until the tops appear slightly dry but the cracks remain moist. Avoid overbaking to maintain chewiness.
- Cool and Store: Once baked, transfer the cookies to a wire cooling rack. Enjoy them warm for the best chewy texture, or let cool completely. Store cooled cookies in an airtight container for up to one week to maintain freshness.
Notes
- Using browned butter adds a rich, nutty flavor that enhances the overall taste of the cookies.
- Chilling the dough before baking helps the cookies maintain their shape and develop a chewy texture.
- The cinnamon sugar coating adds an extra layer of spiced sweetness and a slightly crispy exterior.
- For consistent cookie sizes, use a kitchen scale to weigh dough balls to about 28-29 grams each.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice cookies, molasses cookies, chewy pumpkin cookies, fall cookies, autumn baking, cinnamon sugar cookies
