Pumpkin Molasses Cookies are flavorful and robust with hints of earthy warm spices and pumpkin. This recipe yields about 34 (perfect, incredible and delectable) cookies.

stack of Pumpkin Molasses Cookies

What happens when you combine pumpkin and molasses into cookies?

You get a super moist, flavorful and tender cookie! Not only that, but these cookies are robust, and spiced with warm earthy spices like ginger, cinnamon and clove. The pumpkin is subtle, delicate and pure perfection.

Now the secret to making perfect lofty pumpkin molasses cookies is to drain out as much of the moisture from the pumpkin puree as possible. It’s simple and only takes a few minutes. You can use either paper towel (although it can rip easily) or cheesecloth to do this.

bite missing from Pumpkin Molasses Cookies

I’m still very much on the pumpkin train and I hope you are too! Because these are irresistible.

ingredients for Pumpkin Molasses Cookies

To Make These Pumpkin Molasses Cookies You Will Need:

  • unbleached all-purpose flourThe base for the cookie dough.
  • baking sodaCreates a gas while baking which helps the cookies rise.
  • fine saltUse either sea salt or pink himalayan.
  • cinnamon (ground) – Lends a distinct warm and woodsy flavor.
  • ginger (ground) – Gives a pungent, spicy and sweet flavor.
  • allspice (ground) – Lends notes of black pepper, cinnamon, cloves, fennel, nutmeg and star anise.
  • nutmeg (ground) – Warm, aromatic with subtle hints of clove.
  • clove (ground) – A pungent warm spice with a distinct and intense flavor and aroma.
  • unsalted butterLends richness, tenderness and structure to cookies.
  • granulated sugarAdds sweetness and also makes cookies brown and crisp when baked.
  • pumpkin pureeUse canned or homemade puree (NOT pumpkin pie filling), drained (squeezed) of all moisture.
  • un-sulphured molassesMade from ripe sugar cane and is not preserved by sulphur dioxide, yielding a pure, clean molasses flavor.
  • eggAdd structure, leavening and flavor.
  • pure vanilla extractAdds warmth and enhances all of the other flavors in this recipe.

pumpkin in cheesecloth

Add pumpkin puree (not pumpkin pie filling) to several layers of cheese cloth or a double layer of paper towel – might need to work in batches if using paper towel.

gently squeeze out water

Gather up the cheesecloth, apply gentle pressure and squeeze out as much of the liquids as possible.

pumpkin

Add this to a measure cup, repeating as necessary until you have 1/2 cup squeezed pumpkin puree.

measured dry ingredients in bowl

Preheat your oven to 375° and line a rimmed baking sheet with a silicone mat or parchment paper.

In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 2 teaspoons baking soda, 3/4 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon each of ground allspice and ground nutmeg and 1/8 teaspoon ground clove.

whisking dry ingredients

Whisk to combine and set aside.

butter and sugar in bowl of stand mixer

In the bowl of your stand mixer fitted with the paddle attachment, add 3/4 cup softened unsalted butter and 1 cup granulated (white) sugar.

creamed butter and sugar

Mix on medium-low speed for 2 minutes or until light and fluffy.

pumpkin, molasses, egg and vanilla in with creamed butter

Next, measure and add 1/2 cup of pumpkin puree that’s had the moisture squeeze out of it (about 2/3 of the can or about 1 cup – this just depends on if you’re using homemade or store-bought puree), 1/4 cup unsulphured molasses, 1 large egg and 1 teaspoon pure vanilla extract.

mixed

Mix until combined.

gradually add in dry ingredients

Gradually add in a little of the whisked dry ingredients.

cookie dough in mixing bowl

Mixing and scraping down the sides and bottom of the bowl with each addition.

scoop of cookie dough

Use a 1-1/2 tablespoon scoop to measure out the cookie dough.

cookie dough in sugar

Add it to a bowl with sugar.

note: I don’t find it necessary to roll the dough into balls first. This method works just as well and is less messy.

cookie dough rolled in sugar

Gently tossing to coat. I use a fork to lift this out of the sugar and transfer to prepared pan.

sugar coated cookie dough on lined baking sheet

Place on a lined, rimmed metal baking sheet 1 to 2 inches apart and repeat.

baked pumpkin molasses cookies

Bake on the middle rack of your preheated oven for 10 to 12 minutes.

Pumpkin Molasses Cookies on wire rack

Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Repeat with remaining cookie dough.

How Long Do Molasses Cookies Last?

In our house? Not long. (kidding!) Storing these cookies in an air-tight container at room temp will keep them good for about 1 week. If stored in the same air-tight container but in the fridge, they should last 2 to 3 weeks.

plate of Pumpkin Molasses Cookies

These cookies are SO delicious! I hope you give them a try!

Click Here For More Molasses Cookie Recipes!

Pumpkin Molasses Cookies

Enjoy! And if you give this Pumpkin Molasses Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Pumpkin Molasses Cookies bite missing

Pumpkin Molasses Cookies
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Yield: 34 cookies

Pumpkin Molasses Cookies

Pumpkin Molasses Cookies are flavorful and robust with hints of earthy warm spices and pumpkin. This recipe yields about 34 cookies.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon fine salt, sea salt or pink himalayan
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 3/4 cup unsalted butter, softened at room temperature
  • 1 cup granulated sugar, plus more for rolling cookie dough in
  • 1 large egg
  • 1/4 cup unsulphured molasses
  • 1/2 cup pumpkin, see notes
  • 1 teaspoon pure vanilla extract

Instructions 

Remove Moisture From Pumpkin Puree:

  • Add pumpkin puree (not pumpkin pie filling) to several layers of cheese cloth or a double layer of paper towel - might need to work in batches if using paper towel.
    Gather up the cheesecloth, apply gentle pressure and squeeze out as much of the liquids as possible.
  • Add this to a measure cup, repeating as necessary until you have 1/2 cup squeezed pumpkin puree.

MAKE THE COOKIES:

  • Preheat your oven to 375° and line a rimmed baking sheet with a silicone mat or parchment paper.
  • In a mixing bowl, measure and add flour, baking soda, fine salt, cinnamon, ginger, allspice and nutmeg and clove. Whisk to combine and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, add softened softened butter and granulated (white) sugar. Mix on medium-low speed for 2 minutes or until light and fluffy.
  • Next, measure and add squeezed pumpkin puree that’s had the moisture squeeze out of it (about 2/3 of the can or about 1 cup – this just depends on if you’re using homemade or store-bought puree), molasses, an egg and vanilla extract. Mix until combined.
  • Gradually add in a little of the whisked dry ingredients. Mixing and scraping down the sides and bottom of the bowl with each addition.
  • Use a 1½ tablespoon scoop to measure out the cookie dough. Add it to a small bowl with sugar. Gently tossing to coat. Place on a lined, rimmed metal baking sheet 1 to 2 inches apart and repeat. (SEE NOTES)
  • Bake on the middle rack of your preheated oven for 10 to 12 minutes, rotating the pan halfway through baking.
  • Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Repeat with remaining cookie dough.
  • Store cookies in an air-tight container of rum to 1 week.

Notes

I don't find it necessary to roll the cookie dough into balls first. The above method works just as well and is less messy. I do use a fork to lift the sugar-coated cookie dough out of the bowl and transfer to prepared pan.
Serving: 1cookie, Calories: 96kcal, Carbohydrates: 14g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 120mg, Potassium: 55mg, Fiber: 0.3g, Sugar: 8g, Vitamin A: 279IU, Vitamin C: 0.2mg, Calcium: 10mg, Iron: 1mg