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Chewy Pumpkin Spice Molasses Cookies Recipe

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★★★★★

4.6 from 85 reviews

These chewy pumpkin spice molasses cookies combine the warm flavors of pumpkin, molasses, and aromatic spices, with a rich brown butter base that adds a nutty depth. Soft and moist with a crisp cinnamon-sugar coating, these cookies are perfect for fall or anytime you crave a comforting, spiced treat.

Ingredients

Scale

Wet Ingredients

  • 226 g unsalted butter (1 cup)
  • 1 large egg (50 g without shell), room temperature
  • 1 tsp vanilla extract
  • 35 g molasses (2 tablespoons)
  • 56 g canned pumpkin puree (about 1/4 cup)

Sugars & Sweeteners

  • 200 g light brown sugar (about 1 cup packed)
  • 150 g granulated sugar (about 3/4 cup)
  • 50 g sugar (for rolling, about 1/4 cup)

Dry Ingredients

  • 295 g all-purpose flour (about 2 1/2 cups)
  • 1 1/2 tsp ground cinnamon (plus 2 tsp for rolling)
  • 3/4 tsp salt
  • 3/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp baking soda

Instructions

  1. Brown the Butter: Melt the unsalted butter in a small pot over medium heat, whisking occasionally. Continue cooking until the butter begins to brown and you notice nutty aromas and brown bits on the bottom of the pot. Remove from heat immediately to prevent burning.
  2. Cool the Butter: Pour the browned butter into a heat-safe bowl and let it cool for about 30 minutes at room temperature until it is slightly warm or cool to the touch.
  3. Mix Wet Ingredients: In a large bowl, combine the cooled brown butter with the light brown sugar and granulated sugar. Stir together until smooth and well blended. Add the egg, vanilla extract, and molasses, mixing well. Then stir in the canned pumpkin puree until fully incorporated.
  4. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, 1 1/2 teaspoons cinnamon, salt, allspice, cloves, ginger, and baking soda. Gradually add these dry ingredients into the wet mixture, stirring until the dough just comes together.
  5. Scoop and Chill Dough: Use a heaping 1 1/2 tablespoon cookie scoop or a level 2 tablespoon scoop to portion the dough into balls weighing approximately 28-29 grams each (weighing is optional). Roll each dough ball between your hands to smooth the surface. Place them evenly spaced on a parchment-lined cookie sheet, cover the tray, and refrigerate the dough balls for at least 2 hours or overnight for best texture.
  6. Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C). Remove the chilled cookie dough from the refrigerator.
  7. Prepare Cinnamon Sugar Coating: In a small bowl, combine the 50 grams of sugar with 2 teaspoons of ground cinnamon. Roll each chilled dough ball in this cinnamon sugar mixture just before baking.
  8. Bake the Cookies: Arrange the coated dough balls on parchment-lined half sheet pans. Bake in the preheated oven for 10-12 minutes. The cookies are done when the tops look slightly dry but remain moist in the cracks.
  9. Cool and Serve: Transfer the cookies to a cooling rack to cool completely or eat them warm. Store any leftovers in an airtight container for up to one week.

Notes

  • Brown butter adds deep nutty flavor and enhances the pumpkin spice profile.
  • Refrigerating the dough before baking helps the cookies maintain shape and improves chewiness.
  • Rolling the cookie dough balls in cinnamon sugar right before baking creates a flavorful, slightly crunchy crust.
  • These cookies are best enjoyed within a week and can be stored at room temperature in an airtight container.
  • For a more intense spice flavor, you can adjust the amount of cinnamon and spices to your preference.

Keywords: pumpkin spice cookies, molasses cookies, chewy pumpkin cookies, fall cookies, brown butter cookies, cinnamon sugar cookies

Find it online: https://jedentaglecker.com/chewy-pumpkin-spice-molasses-cookies-recipe/