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
