Pumpkin Molasses Cookies
These chewy pumpkin molasses cookies are full of warm fall spices, rich molasses, and real pumpkin puree. The perfect fall cookie recipe that’s soft, flavorful, and easy to make.
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If you’re looking for the ultimate fall cookie, these pumpkin molasses cookies are it! Soft, chewy, and packed with pumpkin puree, molasses, and cozy pumpkin pie spice, they’re like autumn in every bite. What makes these cookies so irresistible is the combination of pumpkin puree and molasses. The pumpkin keeps the cookies moist and tender, while the molasses adds that deep, rich flavor you expect in a fall dessert. Rolled in sugar with a touch of pumpkin spice before baking, they get the perfect sparkle and just the right amount of spice. These are the perfect cookie to use my Homemade Pumpkin Pie Spice . Whether you need a cookie for Thanksgiving dessert, a holiday cookie exchange, or just a sweet treat with your morning coffee, this recipe checks all the boxes.
Read more: Pumpkin Molasses CookiesWhat you will love about these Pumpkin Molasses Cookies :
- Perfectly spiced – full of pumpkin pie spice
- Soft & chewy – the pumpkin and molasses keep them tender.
- Easy to make – simple ingredients and no chilling required.
- Festive & cozy – these cookies scream fall and are the perfect fall dessert .
What you will need to make these Easy Fall Cookies:
- Butter – softened to room temperature for easy mixing.
- Egg – helps bind the dough.
- Granulated & brown sugar – for sweetness and chewy texture.
- Vanilla – enhances all the flavors.
- Pumpkin puree – adds moisture and that signature fall flavor.
- Molasses – deepens the flavor and makes the cookies rich and chewy.
- All-purpose flour – the base of the dough.
- Salt, baking powder, and baking soda – for structure and lift.
- Pumpkin pie spice – the star seasoning with cinnamon, nutmeg, ginger, and cloves.
- Topping mix – granulated sugar and a little more pumpkin pie spice for rolling.
- Hand mixer or stand up mixer
- Mixing bowls
- measuring cups and spoons
- Cookie scoop-Tap HERE for my favorite scoops
- parchment paper
- baking sheets
- cooling rack
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How to make Pumpkin Molasses Cookies from scratch
- 1-Cream together butter, egg, granulated sugar, and brown sugar until fluffy.
- 2-Beat in vanilla, pumpkin puree, and molasses.
- 3-In a separate bowl whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
- 4-Slowly add the flour mixture to the wet ingredients .
- 5-Stop mixing when a soft dough forms .
- 6-Scoop dough, roll into balls, and coat each ball in the sugar pumpkin spice mixture.
- 7-Place 2 inches apart on the baking sheet and bake for 10–12 minutes.
- 8-Transfer to a wire rack to cool completely.
Tips & Variations
- Extra spice: Add a little more cinnamon or ginger for a stronger flavor.
- Pumpkin lovers: Fold in white chocolate chips or butterscotch chips for a twist.
- Make ahead: Dough can be refrigerated for up to 48 hours before baking.
- Storage: Keep cookies in an airtight container for up to 5 days or freeze for longer.
If you like this recipe check out these :
- Pumpkin Snickerdoodle
- Pumpkin bread
- Pumpkin cupcakes
- Pumpkin Apple pancakes
- Gluten Free Pumpkin Oatmeal Cookies
In Conclusion
These pumpkin molasses cookies are soft, chewy, and bursting with fall flavors. They’re the perfect balance of pumpkin and molasses, rolled in sugar for that classic sparkle. Whether you’re baking for a family gathering, holiday cookie swap, or just want to fill your kitchen with the cozy smell of pumpkin spice, this recipe is sure to become a fall favorite
Pumpkin Molasses cookies
Ingredients
- 1/2 cup butter room temp
- 1 large egg room temp
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
Topping
- 1/2 cup granulated sugar
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat .
- Cream together the butter , egg , granulated sugar , and brown sugar . Beat until nice and fluffy .1/2 cup butter, 1 large egg, 3/4 cup granulated sugar, 1/2 cup brown sugar
- Beat in the vanilla , pumpkin puree and molasses .1 teaspoon vanilla, 1/2 cup pumpkin puree, 1/4 cup molasses
- In a separate bowl whisk together the flour , salt , baking powder, baking soda , and pumpkin spice3 cups all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1 1/2 teaspoon baking soda, 2 teaspoon pumpkin pie spice
- Add the flour mixture to the pumpkin mixture a little at a time mixing as you go until a dough forms .
- Scoop out dough and form a ball and roll it in ball1/2 cup granulated sugar, 1/4 teaspoon pumpkin pie spice
- Roll the dough ball in sugar and place it on the prepared baking sheet about 2 inches apart
- Bake in the preheated oven for 10-12 minutes
- Immediately transfer to a cooling rack
Notes
Nutrition
FAQs
Yes, just make sure it’s cooked and well-puréed with no excess liquid.
Nope! These cookies bake up beautifully without chilling.
Yes , once they are baked and cooked store them in an airtight container for up to three months .
