Soft Pumpkin Molasses Cookies
Try this recipe for soft pumpkin molasses cookies!
If you are a fan of molasses cookies or soft gingersnap cookies, then you will love this pumpkin variation – pumpkin molasses cookies. The pumpkin flavor is very subtle, and it helps keep the centers of the cookies especially soft and chewy. I could eat these pumpkin gingersnap cookies all day long!
The dough needs to be made at least an hour in advance so it will have adequate time to chill. Then just bake them up whenever you want a treat over the next few days or bake them all in one day. Whatever floats your boat.
After being baked, the pumpkin gingersnap/molasses cookies stay nice and soft in a container at room temperature for a few days too. Or you can freeze them!
I notice that if you keep the pumpkin molasses cookie dough chilled before baking, it will help the cookies puff up and prevent spreading too much while baking. So while one pan of cookies is baking, I put the bowl of remaining cookie dough back in the refrigerator to keep it nice and cold.
Additionally, keeping the sticky dough chilled helps it to be more manageable. A cookie scoop works really well to portion the dough. I highly recommend getting one if you don’t already have one! Love it!
Roll the cookie dough balls in sugar, then place them on a baking sheet lined with a silicone baking mat or parchment paper. Silicone baking mats are nice because they work well and you can reuse them for years!
Break out the pumpkin recipes, friends! And give this soft pumpkin molasses cookies recipe a try!
You might also like these Iced Pumpkin Sugar Cookies!
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Soft Pumpkin Molasses Cookies
- 1/2 cup butter, room temperature
- 1 cup granulated sugar, plus more for rolling the cookies
- 1/2 cup pure pumpkin puree
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/3 cup all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- In a large bowl, beat the butter and sugar together with an electric mixer, until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract; mix until well combined.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Add flour mixture to the pumpkin mixture and mix until combined. Refrigerate the cookie dough for at least 1 hour, or up to 3 days.
- Preheat oven to 350° F. Line a baking sheet with a silicone baking mat or parchment paper. Place some sugar in a small bowl. Roll tablespoon-sized balls of the dough in the sugar until well coated. Place on prepared baking sheet, about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and tops are cracked, but still very soft. Let cool on the baking sheet for a 3 minutes, then transfer to a wire rack to cool completely.
Recipe Source: Two Peas and Their Pod