Chewy Pumpkin Spice Molasses Cookies Recipe

 

If there’s one autumn treat that’s truly irresistible, it’s these Chewy Pumpkin Spice Molasses Cookies. They bring together the warm, cozy flavors of cinnamon, allspice, cloves, and ginger with the rich, deep sweetness of molasses and buttery pumpkin puree. Each bite melts with a perfect balance of chewiness and spice, making these cookies a stand-out favorite when you want something festive, comforting, and absolutely unforgettable.

Ingredients You’ll Need

These ingredients are simple, familiar, and each plays a key role in creating the perfect texture and flavor balance in your Chewy Pumpkin Spice Molasses Cookies. From aromatic spices to rich butter and molasses, every component is essential.

• Unsalted butter (226 g): Browning this butter adds a nutty depth that elevates the cookie flavor.
• Light brown sugar (200 g): Adds moisture and caramel notes for chewy cookies.
• Granulated sugar (150 g): Balances sweetness and helps with the cookie’s structure.
• Large egg (1): Binds ingredients together and adds moisture for chewiness.
• Vanilla extract (1 tsp): Enhances the warm spices with a sweet aroma.
• Molasses (35 g): Adds rich sweetness and deep, slightly smoky flavor.
• Canned pumpkin puree (56 g): Keeps cookies tender and adds subtle earthiness.
• Cinnamon (1 1/2 tsp): The star spice that defines fall flavors.
• Salt (3/4 tsp): Balances sweetness and brings out all the spices.
• Allspice (3/4 tsp): Adds complexity with warm peppery notes.
• Cloves (1/4 tsp): Provides a little sharp sweetness.
• Ginger (1/4 tsp): Adds subtle heat and brightness.
• Baking soda (1 tsp): Gives the cookies a light rise and tender crumb.
• All-purpose flour (295 g): The base that holds the cookie together.
• Sugar (50 g) and cinnamon (2 tsp) for coating: Adds a sweet, spicy crust perfect for the final touch.

How to Make Chewy Pumpkin Spice Molasses Cookies

Step 1: Brown the Butter

The secret to insanely flavorful Chewy Pumpkin Spice Molasses Cookies starts with browning the butter. Melt it slowly in a small pot, whisking occasionally, until you see those golden brown bits appear on the bottom. The nutty aroma that fills your kitchen at this step is pure magic and adds richness to your cookies you simply can’t skip.

Step 2: Combine Sugars and Butter

Once the browned butter cools to warm or room temperature, mix it with both brown and granulated sugars until you reach a smooth and slightly glossy texture. This mixture sets the stage for that soft, chewy bite.

Step 3: Stir in Wet Ingredients

Next, add the egg, vanilla extract, and molasses, stirring well for full incorporation before folding in canned pumpkin puree. The pumpkin brings moisture and a gentle earthiness that balances the molasses perfectly.

Step 4: Add Spices, Salt, Baking Soda, and Flour

Combine cinnamon, allspice, cloves, ginger, salt, baking soda, and flour, then blend everything into the wet mixture until a consistent dough forms. This step is where your cookies truly start to take shape, filled with all the cozy spice notes.

Step 5: Chill the Dough

Scoop generous 1 1/2 tablespoon balls of dough (about 28-29 grams each) onto a lined sheet and refrigerate for at least 2 hours or overnight. Chilling helps the flavors develop and prevents spreading, ensuring those perfect chewy centers and crackly tops.

Step 6: Coat and Bake

Before baking, roll each chilled dough ball in a mix of sugar and cinnamon. This creates that glorious sweet-spiced crust. Bake at 350°F (175°C) for 10-12 minutes, until the tops appear just set but still moist in the cracks. This delicate timing achieves the signature chewiness of the cookies.

Step 7: Cool and Enjoy

Transfer your hot-from-the-oven Chewy Pumpkin Spice Molasses Cookies to a cooling rack. You can enjoy them warm and slightly gooey or fully cooled for a soft, tender treat that melts in your mouth.

How to Serve Chewy Pumpkin Spice Molasses Cookies

Garnishes

A light dusting of powdered sugar or a drizzle of melted white chocolate can add a lovely brightness and visual contrast to these spiced gems. For an extra fall-inspired touch, sprinkle some finely chopped toasted pecans or walnuts on top right after rolling in cinnamon sugar.

Side Dishes

Whether it’s a cozy cup of hot spiced apple cider, a glass of rich cold milk, or your favorite pumpkin latte, these cookies make the perfect partner. Their spicy sweetness pairs wonderfully with drinks that complement and highlight those warming fall flavors.

Creative Ways to Present

Try stacking cookies with a layer of cream cheese frosting or maple glaze between them for decadent sandwich cookies. Another idea is to crumble them over vanilla ice cream for a festive pumpkin spice sundae experience. Their hearty texture holds up beautifully to creative serving ideas!

Make Ahead and Storage

Storing Leftovers

Keep leftover Chewy Pumpkin Spice Molasses Cookies in an airtight container at room temperature for up to one week. Storing with a slice of bread helps maintain their soft, chewy texture by keeping moisture at just the right level.

Freezing

You can freeze baked cookies or dough balls. For baked cookies, freeze in a single layer on a tray before transferring to a sealed container or bag. For dough, freeze portioned balls in the cinnamon sugar coating; thaw and bake as usual. Frozen cookies or dough usually stay fresh for up to three months.

Reheating

Warm your cookies in the oven at 300°F (150°C) for 5 to 7 minutes to regain that fresh-from-the-oven softness. Avoid microwave reheating for too long, as it can make cookies chewy in a less pleasant way.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin needs to be cooked and pureed before use, and often has more moisture than canned puree. To prevent your Chewy Pumpkin Spice Molasses Cookies from becoming too wet, drain any excess liquid or roast and puree the pumpkin until thick and smooth before measuring.

What makes these cookies chewy instead of crunchy?

The combination of brown sugar, molasses, pumpkin puree, and browned butter all contribute moisture and fat to the dough, resulting in a soft, chewy texture. Additionally, chilling the dough controls spread and promotes chewiness.

Can I substitute the molasses with honey or maple syrup?

Molasses provides a distinct deep, robust flavor with some bitterness that’s hard to replicate. Honey or maple syrup will add sweetness and moisture but will change the flavor profile. If you decide to substitute, reduce other sugars slightly and expect a milder spice taste.

How do I know when the cookies are done?

Look for cookies that appear slightly dry on top but still exhibit moist cracks. They should be soft to the touch in the center but set around the edges. Removing them at this point helps preserve that tender chewiness.

Can I make these cookies vegan?

You can try substituting the butter with vegan butter and the egg with a flax egg or commercial egg replacer. Keep in mind these swaps may alter texture and flavor slightly, so experiment and adjust as needed to maintain that beloved chewiness.

Final Thoughts

Once you bake a batch of these Chewy Pumpkin Spice Molasses Cookies, you’ll understand why they become an instant favorite. The cozy spices, rich molasses, and tender pumpkin combine into a cookie that feels like a warm hug on a crisp autumn day. I truly hope you give this recipe a try and make it part of your seasonal traditions—your kitchen will smell amazing and your taste buds will be forever grateful!

 

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