Introduction

These chewy pumpkin spice molasses cookies offer a perfect balance of warm spices and rich molasses flavor, making them a cozy treat for fall and beyond. Their soft, tender texture and sweet-spicy coating will quickly become a favorite in your cookie rotation.

Three round cookies with a cracked surface and a golden brown color are placed on white parchment paper on a light wooden board. One cookie in the front has a big bite taken out of it, showing a soft inside. The cookies have a slightly rough texture with a sprinkle of sugar on top. The board rests on a white marbled surface with some cookie crumbs scattered around and small droplets of dark syrup nearby. Photo taken with an iphone --ar 4:5 --v 7

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 teaspoon vanilla extract
35 g molasses (2 tablespoons)
56 g canned pumpkin puree
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
3/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
1 teaspoon baking soda
295 g all-purpose flour
50 g sugar (for rolling)
2 teaspoons cinnamon (for rolling)

Instructions

Step 1: Melt the butter in a small pot over medium heat, whisking gently and occasionally. Watch closely as it begins to brown on the bottom. Once you see browned bits and it smells nutty, remove from heat immediately.
Step 2: Pour the browned butter into a heat-safe bowl and let it cool at room temperature for about 30 minutes, until it is slightly warm or room temperature.
Step 3: In a large bowl, stir together the cooled browned butter, light brown sugar, and granulated sugar until smooth and combined.
Step 4: Add the egg, vanilla, and molasses, stirring until blended. Then stir in the pumpkin puree.
Step 5: Add the cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour. Stir until the dough comes together.
Step 6: Using a heaping 1 1/2 tablespoon cookie scoop (or a level 2 tablespoon scoop), portion out the dough. Each dough ball should weigh about 28-29 grams if weighed (optional for consistency).
Step 7: Roll each dough ball between your hands to smooth the surface and place on a lined cookie sheet. Cover and refrigerate for at least 2 hours or overnight.
Step 8: Preheat the oven to 350°F (175°C) and remove the cookies from the refrigerator.
Step 9: In a small bowl, combine the 50 grams sugar and 2 teaspoons cinnamon. Roll each dough ball in this cinnamon sugar mixture right before baking.
Step 10: Bake the cookies on parchment-lined half sheet pans for 10 to 12 minutes. They are done when the tops look slightly dry but cracks remain moist.
Step 11: Transfer the cookies to a cooling rack. Enjoy warm or cooled.

Tips & Variations

For even softer cookies, try adding a tablespoon of sour cream or Greek yogurt to the dough.
If you prefer a stronger molasses flavor, increase the molasses to 3 tablespoons.
Make them dairy-free by substituting butter with coconut oil and using a flax egg instead of a chicken egg.
Store leftover cookies in an airtight container with a slice of bread to keep them soft longer.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To refresh slightly dried cookies, warm them in the microwave for 10 to 15 seconds. They can also be frozen for up to three months; thaw at room temperature before serving.

How to Serve

The image shows a wooden cutting board with a white paper on it holding three round, golden-brown sugar-coated cookies, one of which has a bite taken out of it, showing a soft inside. Around the board, there are cookie crumbs scattered on a white marbled surface. To the top left side, there is a small white cup filled with black coffee, and a gray cloth nearby. On the bottom right, there is a small white bowl filled with cinnamon sugar and a wooden spoon resting on the surface, also sprinkled with cinnamon sugar. The scene is bright and clean, with details of cookie cracks and sugar texture visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Make sure it’s well drained so the dough does not become too wet.

Why is the butter browned before mixing?

Browning the butter develops a rich, nutty flavor that enhances the depth of the cookies, making them more complex and delicious than using regular melted butter.