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Chewy Pumpkin Spice Molasses Cookies Recipe

Chewy Pumpkin Spice Molasses Cookies Recipe
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★★★★★

5 from 29 reviews

These Chewy Pumpkin Spice Molasses Cookies are a perfect blend of warm spices, rich molasses, and creamy pumpkin puree, creating a soft and flavorful treat perfect for fall or any cozy occasion. With a golden brown butter base and a delightful cinnamon sugar coating, these cookies are both comforting and deliciously chewy.

Ingredients

Scale

For the Pumpkin Spice Cookies

  • 226 g unsalted butter (1 cup)
  • 200 g light brown sugar
  • 150 g granulated sugar
  • 1 large egg (50 g without shell), room temperature
  • 1 tsp vanilla extract
  • 35 g molasses (2 tablespoons)
  • 56 g canned pumpkin puree
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp salt
  • 3/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp baking soda
  • 295 g all-purpose flour

For the Cinnamon Sugar Coating

  • 50 g granulated sugar
  • 2 tsp ground cinnamon

Instructions

  1. Brown the Butter: Melt the unsalted butter in a small pot over medium heat, whisking occasionally. Watch closely as the butter begins to brown at the bottom, whisk continuously to prevent burning. Once the butter smells nutty and you see brown bits forming, remove it from heat.
  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 fully at room temperature.
  3. Mix Sugars and Butter: In a large bowl, stir together the browned butter, light brown sugar, and granulated sugar until the mixture becomes smooth and creamy.
  4. Add Wet Ingredients: Stir in the egg, vanilla extract, and molasses until fully incorporated. Then mix in the canned pumpkin puree until smooth.
  5. Add Dry Ingredients: In a separate bowl, whisk together cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour. Gradually add these dry ingredients into the wet mixture, stirring until the dough just comes together.
  6. Scoop and Chill Dough: Using a 1 1/2 tablespoon cookie scoop, portion out the dough. Each dough ball should weigh approximately 28-29 grams for consistent sizing (weighing is optional). Place the dough balls on a lined baking sheet, cover, and refrigerate for at least 2 hours or overnight to firm up.
  7. Preheat Oven: Set your oven to 350°F (175°C) and remove the chilled dough from the refrigerator.
  8. Prepare Cinnamon Sugar Coating: Combine 50 grams of granulated sugar with 2 teaspoons ground cinnamon in a bowl. Roll each dough ball in this cinnamon sugar mixture before baking.
  9. Bake the Cookies: Place the coated dough balls on parchment-lined half sheet pans. Bake for 10-12 minutes, or until the cookies appear slightly dry on top but still show moist cracks.
  10. Cool and Serve: Transfer the cookies to a cooling rack. Enjoy them warm for maximum chewiness or cooled. Store in an airtight container for up to one week.

Notes

  • Chilling the dough is essential for the right chewy texture and flavor development.
  • For best results, use canned pumpkin puree, not pumpkin pie filling.
  • Brown butter carefully to avoid burning, which can impart a bitter taste.
  • Cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
  • If you prefer a spicier cookie, slightly increase the amount of cinnamon and allspice.

Nutrition

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

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