Pumpkin Molasses Cookies

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

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, cookies, fall baking, molasses, molasses cookies, pumpkin

Prep Time 25

Cook Time 30

Total Time 55

Servings cookies

Calories 96

Author Laurie McNamara

Equipment

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size

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 100% pure pumpkin puree see notes
1 teaspoon pure vanilla extract

US Customary - Metric

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.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition