Soft and tender on the inside with the warm flavours of pumpkin and a hint of molasses. Pumpkin Molasses Cookies are perfect for fall baking.
These cookies make a great treat in the fall. They are great with a cup of coffee or tea and can be served with or without icing on the top.
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Ingredients Needed For Pumpkin Molasses Cookies
Whip up this cookie recipe with these ingredients:
- Butter.
- White sugar.
- Egg.
- Molasses.
- Pumpkin puree.
- All-purpose flour.
- Baking soda.
- Cinnamon.
- Ginger.
- Salt.
For a touch of smoky flavour, try using our smoked pumpkin puree.
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Chill The Cookie Dough Or Not?
This cookie dough can be chilled, but it doesn’t have to be. There is a difference in the cookies if you choose to chill the dough.
We scoop the dough onto the baking sheets and place them in the freezer while the oven preheats. This results in higher, thicker cookies.
The cookies can be baked without chilling as well. They will spread slightly more but will stay soft and thick.
With Or Without Icing
When we make Pumpkin Molasses Cookies, we add icing to about half of the cookies. Some of our kids like the cookies with the icing, and some prefer them without.
To make an icing, we combine one cup of confectioners’ sugar with a tablespoon of milk and ¼ tsp vanilla extract. We then drizzle the icing over the cookies or dip them in the icing.
Another great option for icing on these cookies is cream cheese icing. If we have cream cheese icing leftover from another recipe, we use it on these cookies. It is also a great filling to turn these cookies into sandwich cookies.
Equipment for Making This Recipe
For this recipe, we use a hand mixer to beat the wet ingredients together.
To make cookies of even size, we use a medium-sized cookie scoop. This will yield about 16 cookies. A small scoop will give you about 30 cookies.
Storing Pumpkin Cookies
Once completely cooled, these cookies will stay fresh for up to five days in an airtight container.
Pumpkin Molasses Cookies can also be frozen for up to three months and thawed at room temperature before serving.
Have you tried this recipe? Leave a comment below to let others know how they turned out.
Pumpkin Molasses Cookies
Ingredients
Method
- In a large bowl, beat the butter and sugar together until smooth.
- Add the molasses, egg and pumpkin and continue beating until combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, ginger, and salt.
- Stir the dry ingredients into the wet ingredients, stirring until combined.
- Line two baking sheets with parchment paper or silicone mats.
- Drop the cookie dough onto the prepared pans and place in the freezer for 10 minutes, or in the fridge for 30 minutes.
- Preheat the oven to 350℉.
- Remove the cookies from the freezer and bake immediately for 15-16 minutes or until just baked in the centres.
- Allow to cool for 2 minutes on the pans before transferring to a cooling rack to finish cooling.
These were amazing! Thank you for sending this recipe in your newsletter because the whole family loved them. They disappeared so fast.