Chewy Pumpkin Molasses Cookies
These chewy pumpkin molasses cookies are soft in the center with perfectly crisp edges and packed with cozy fall flavor. Made with real pumpkin puree, molasses, and warm pumpkin pie spices, they’re the ultimate fall cookie- easy to make, no mixer required, and ready in under 30 minutes.
Equipment
- 1 medium cookie scoop 1.25 ounces (38 grams per cookie)
- 1 large mixing bowl
- 1 whisk
- 1 small bowl
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Ingredients
Pumpkin Cookies
- 120 grams pumpkin puree labelled 100% pure pumpkin
- 170 grams melted unsalted butter cooled slightly
- 200 grams granulated sugar
- 84 grams molasses do not use blackstrap molasses
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 280 grams all purpose flour
- 1 ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Cinnamon Sugar
- 50 grams granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and line a half baking sheet with parchment paper. Set aside.
- To remove excess moisture from the pumpkin, line a plate with three layers of paper towels and spread the pumpkin puree on top. Place two more sheets over it and gently press with your hands to absorb the liquid. You can also lift the paper towels and squeeze the pumpkin like you would a cheesecloth. It’s ready when the volume is reduced by about half and it feels thick like Play-Doh.120 grams pumpkin puree
- In a large mixing bowl, whisk together the melted butter, sugar, and molasses until smooth and combined.170 grams melted unsalted butter, 200 grams granulated sugar, 84 grams molasses
- Add the drained pumpkin puree, egg yolk, and vanilla extract, then whisk vigorously until the mixture becomes thick and glossy.1 egg yolk, 1 teaspoon vanilla extract
- Add the all purpose flour, baking soda, pumpkin pie spice, and salt to the wet ingredients. Use a rubber spatula to gently fold the dry ingredients into the mixture until no streaks of flour remain. Avoid overmixing so the cookies stay soft and chewy.280 grams all purpose flour, 1 ½ teaspoon baking soda, 1 tablespoon pumpkin pie spice, ½ teaspoon salt
- In a small bowl, whisk together the sugar and ground cinnamon. Then use a medium cookie scoop (about 1.25 ounces or 38 grams) to portion the dough and roll each scoop into a smooth ball. Roll each dough ball in the cinnamon sugar, then arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.50 grams granulated sugar, 1 teaspoon ground cinnamon
- Bake the cookies for 8-12 minutes, or until the edges are set and the centers look slightly puffy and underbaked.
- Let the cookies cool on the hot baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Room temperature ingredients: Let the melted butter cool slightly before mixing it with the egg yolk and pumpkin to prevent cooking the egg.
Cookie size matters: Larger cookies will need more bake time, and smaller ones less. Keep them uniform in size for even baking.
Nutrition
Serving: 1cookieCalories: 238.7kcalCarbohydrates: 36.1gProtein: 2.3gFat: 9.8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gTrans Fat: 0.4gCholesterol: 37.3mgSodium: 192mgPotassium: 126.2mgFiber: 0.9gSugar: 21.2gVitamin A: 1547IUVitamin C: 0.4mgCalcium: 24.9mgIron: 1.4mg
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