So, you’re craving something cozy, chewy, and bursting with fall vibes—but don’t exactly feel like baking something that requires a pastry degree? Same. That’s why these Pumpkin Molasses Cookies exist—to make you look (and smell) like a baking genius without breaking a sweat. They’re soft, chewy, perfectly spiced, and honestly addictive. If fall had a flavor, this would be it.
Why This Recipe is Awesome
Let’s be real—some cookie recipes make you want to throw your whisk across the room. Not this one. This recipe is foolproof (like, truly), smells like autumn’s candle aisle at Target, and makes your kitchen feel like a cozy hug.
Here’s why you’ll love it:
- It’s soft and chewy—no crunchy disappointment here.
- The molasses adds depth, while pumpkin brings that subtle sweetness and warmth.
- They stay fresh for days, not that they’ll last that long.
- It’s a one-bowl wonder—less cleanup, more eating.
- Bonus: They make your house smell like you actually have your life together.
Ingredients You’ll Need
Grab your favorite mixing bowl and let’s get this cookie party started.
- 1/2 cup (1 stick) unsalted butter, softened (not melted—this matters, trust me)
- 1/2 cup brown sugar, packed nice and tight
- 1/4 cup granulated sugar (for that touch of sweetness)
- 1/3 cup molasses (unsulfured—don’t skip this or you’ll lose the magic)
- 1/2 cup pumpkin purée (not pumpkin pie filling, unless chaos is your brand)
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- Optional: extra sugar for rolling (because sparkle = happiness)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Yes, do it first—don’t be that person who forgets. Line your baking sheet with parchment paper.
- Cream the butter and sugars. Grab your mixer and beat them until light and fluffy. This is where cookie dreams begin.
- Add the wet stuff. Toss in molasses, pumpkin purée, egg, and vanilla. Mix until smooth and slightly shiny.
- Mix the dry ingredients in a separate bowl. Flour, baking soda, spices, salt—all the good stuff. Stir it together like you’re making a potion of deliciousness.
- Combine the two. Slowly add the dry mix into the wet. Stir until a soft dough forms. It’ll be sticky, and that’s okay—embrace the gooey life.
- Chill the dough (optional but worth it). Pop it in the fridge for 20–30 minutes if you want thicker cookies.
- Roll and sugar-coat. Scoop tablespoon-sized balls, roll in sugar, and place on the baking sheet. Space them out—they spread a little.
- Bake for 10–12 minutes. The edges should look set, but the centers should still be soft. Overbaking = sadness.
- Cool and devour. Let them rest for a few minutes (or don’t—we’re not judging).
Common Mistakes to Avoid
- Overbaking. The cookies might look underdone at first, but they’ll firm up as they cool. Don’t ruin perfection by leaving them in “just one more minute.”
- Using pumpkin pie filling. That stuff’s got sugar and spices already, and your cookies will end up confused.
- Skipping the chill time. If your dough feels too sticky and rebellious, chill it. You’ll thank yourself later.
- Not measuring flour properly. Spoon and level, my friend. Scooping straight from the bag = dense cookie regret.
- Ignoring the molasses. It’s the flavor bomb of this recipe—don’t replace it unless you want bland pumpkin sadness.
Alternatives & Substitutions
Want to mix things up? I got you.
- No molasses? You can swap with dark brown sugar or maple syrup, but you’ll lose some of that deep, rich flavor. Proceed with caution.
- No butter? Coconut oil works in a pinch. Your cookies will be slightly crispier, but still delish.
- Gluten-free? Use a 1:1 gluten-free baking flour blend. It works surprisingly well here.
- No pumpkin purée? Sweet potato purée can totally pinch-hit. It’s basically pumpkin’s cousin.
- Want extra flair? Add white chocolate chips, chopped pecans, or drizzle some icing on top. Fancy!
FAQs
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Butter = flavor. Margarine = regret.
Do I have to chill the dough?
No, but your cookies might spread a little more. If you like soft, puffy ones, chill away.
Can I freeze the dough?
Absolutely. Scoop into balls, freeze, then bake straight from frozen—just add a minute or two to the bake time. Perfect for emergency cookie cravings.
How long do these cookies stay fresh?
About 4–5 days in an airtight container. Or 12 hours if you live with cookie thieves.
Can I make them vegan?
Yep! Use vegan butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Still soft, still chewy, still dreamy.
Why do my cookies look flat?
You probably overmixed the dough or skipped chilling. But hey, flat cookies still taste good—no shame here.
Can I double the recipe?
Oh, you overachiever. Yes, go for it. Just make sure your mixer can handle the extra dough (and your self-control can handle the extra cookies).
Final Thoughts
And there you have it—Pumpkin Molasses Cookies that are soft, chewy, perfectly spiced, and dangerously addictive. You didn’t need fancy ingredients, a stand mixer from a cooking show, or even that much effort.
Now go forth and bake! Whether you’re impressing guests, bribing coworkers, or just treating yourself because “you survived the week,” these cookies have your back. So pour yourself a cup of something warm, grab a cookie (or three), and enjoy your moment of cozy fall glory.
