Description
Chewy and spiced Pumpkin Molasses Cookies are the perfect fall treat! These cookies combine the warm flavors of pumpkin puree, molasses, and cozy spices for an irresistible bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- ⅓ cup unsulfured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (not pumpkin pie filling)
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the molasses and egg, one at a time, then stir in the vanilla extract.
- Add the pumpkin puree and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can roll the cookie dough balls in granulated sugar before baking.
- These cookies are best stored in an airtight container at room temperature for up to 3 days.
- For a chewier cookie, bake for a minute or two less. For a crispier cookie, bake for a minute or two longer.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg