Soft and Chewy Pumpkin Molasses Cookies

If you’re looking for a cozy treat that captures the essence of autumn, then you need to try these Soft and Chewy Pumpkin Molasses Cookies. They are soft, spiced, and just the right amount of sweet—perfect for cozy evenings at home or festive family gatherings. The warm flavors of pumpkin and molasses will fill your kitchen with a delightful aroma that everyone will love. I promise, once you take that first bite, you’ll understand why this recipe has become one of my favorites!

Whether it’s a busy weeknight or a weekend get-together, these cookies are sure to impress your loved ones. They’re easy to whip up and even easier to enjoy! Let’s dive into why you’ll fall head over heels for this recipe.

Why You’ll Love This Recipe

• Simple Preparation: The steps are straightforward, making it a fun baking project for all skill levels.
• Family-Friendly Appeal: Kids and adults alike love these cookies—they’re perfect for sharing!
• Make-Ahead Convenience: You can chill the dough in advance, saving time on busy days.
• Delicious Flavor: The combination of pumpkin and molasses creates a rich, satisfying taste.
• Perfectly Soft Texture: These cookies stay soft and chewy, making them irresistible straight from the oven.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create these delicious cookies. You probably have most of them in your pantry already! Here’s what you’ll need:

For the Cookie Dough

• 2 1/3 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tablespoon pumpkin pie spice
• 1/4 tsp black pepper
• 8 Tbs butter (room temperature)
• 1 cup brown sugar (packed)
• 1/4 cup molasses
• 2/3 cup pumpkin puree
• 1 large egg

For Rolling

• 1/2 cup sugar

Variations

The beauty of these cookies is their flexibility! Feel free to play around with the recipe based on what you have on hand or your personal preferences. Here are some fun variations:

• Add Chocolate Chips: Mix in some semi-sweet chocolate chips for a delightful twist.
• Include Nuts: Chopped walnuts or pecans can add a nice crunch and nutty flavor.
• Try Different Spices: Experiment with cinnamon or ginger instead of pumpkin pie spice for a unique taste.
• Use Honey Instead of Sugar: For a different sweetness profile, substitute honey for sugar when rolling.

How to Make Soft and Chewy Pumpkin Molasses Cookies

Step 1: Prepare Your Dry Ingredients

Start by whisking together the flour, baking soda, salt, pumpkin pie spice, and black pepper in a bowl. This step is important because it ensures that all your dry ingredients are evenly distributed before mixing them into the wet ingredients.

Step 2: Cream the Butter and Sugars

In your stand mixer with a paddle attachment, beat the room-temperature butter on medium speed until it’s smooth and creamy. Then add in the brown sugar, molasses, and pumpkin puree. Beat everything together for about two minutes. This mixing not only blends the flavors but also creates a fluffy texture that makes your cookies light yet chewy.

Step 3: Add the Egg

Now it’s time to incorporate the egg! Add it to the mixture and beat it all together for about one minute until well combined. The egg helps bind everything together while adding moisture—essential for that soft texture.

Step 4: Combine Wet and Dry Ingredients

Reduce your mixer speed to low and gradually add in your dry ingredient mixture. Mix until just combined; be careful not to overbeat! A little bit of flour showing is perfectly okay—it keeps those cookies tender.

Step 5: Chill Your Dough

Your cookie dough will be quite soft; this is normal! Divide it in half and wrap each piece in plastic wrap. Pop them into the freezer for at least 30 minutes or refrigerate them for an hour if you prefer. Chilling helps firm up the dough so it’s easier to work with later on.

Step 6: Preheat Your Oven

While your dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies don’t stick while baking.

Step 7: Shape Your Cookies

In a small bowl, put some sugar ready for rolling. Take one packet of chilled dough at a time—divide it into 12 pieces—and roll each piece into a ball using your hands or cookie scoop if you have one. Roll each ball in sugar before placing them on the prepared cookie sheets about an inch apart.

Step 8: Flatten Them Out

Using the bottom of a glass or measuring cup, gently press down on each cookie ball until they’re about 1/4 to 1/2 inch thick. This step helps them bake evenly while giving them that classic cookie shape!

Step 9: Bake Away!

Bake those delightful cookies in your preheated oven for about 12-14 minutes until they feel set to touch. You’ll know they’re done when they look slightly puffed but still soft—don’t worry; they’ll firm up as they cool!

Step 10: Cool Down

After removing them from the oven, let your cookies cool on the baking sheets for about five minutes before transferring them to a cooling rack. This allows them to set perfectly without falling apart.

Step 11: Enjoy!

Finally, grab yourself one (or maybe two!) fresh-out-of-the-oven Soft and Chewy Pumpkin Molasses Cookies. Enjoy that warm goodness while they last!

These cookies are sure to bring warmth and joy into your home every time you bake them!

Pro Tips for Making Soft and Chewy Pumpkin Molasses Cookies

Baking is an art, and with a few helpful tips, you can ensure your cookies turn out perfectly every time!

• Chill the dough: Allowing the dough to chill not only makes it easier to handle but also helps develop flavor, resulting in a richer cookie.

• Use fresh spices: Freshly ground spices elevate the flavor of your cookies. Opt for high-quality pumpkin pie spice and freshly ground black pepper for an aromatic experience.

• Don’t overmix: Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing can lead to tough cookies, while gentle mixing keeps them soft and chewy.

• Check for doneness: Since ovens vary, keep an eye on your cookies during the last couple of minutes of baking. They should feel set but not overbaked for that perfect chewy texture.

• Store properly: To maintain freshness, store your cookies in an airtight container at room temperature. You can also freeze them for up to three months if you want to enjoy them later!

How to Serve Soft and Chewy Pumpkin Molasses Cookies

These delightful cookies are not only delicious but also visually appealing. Here are some fun ideas for presenting them at your next gathering or cozy night in.

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar adds a sweet touch and makes your cookies look extra inviting.

• Cinnamon sprinkle: Dusting a bit of cinnamon on top enhances the fall flavors and adds visual appeal.

Side Dishes

• Spiced apple cider: Serve warm spiced apple cider alongside your cookies for a comforting beverage that complements their flavors beautifully.

• Vanilla coconut milk ice cream: The creamy texture of this dairy-free ice cream pairs wonderfully with the soft and chewy cookies, creating a delightful contrast.

• Roasted nuts: A small bowl of roasted almonds or pecans offers a crunchy texture that balances the softness of the cookies while adding healthy fats.

• Fresh fruit platter: Accompany your cookies with slices of crisp apples or pears. Their natural sweetness and juiciness create a refreshing contrast to the rich molasses flavor.

Enjoy making these Soft and Chewy Pumpkin Molasses Cookies! Whether you’re baking for yourself or sharing with friends, they’re sure to bring warmth and joy to any occasion.

Make Ahead and Storage

These Soft and Chewy Pumpkin Molasses Cookies are perfect for meal prep! You can easily make the dough in advance and store it in various ways to enjoy fresh cookies whenever the craving strikes.

Storing Leftovers

• Place any leftover cookies in an airtight container at room temperature.
• They will stay fresh for up to 5 days—if they last that long!

Freezing

• Roll the cookie dough into balls before freezing for easy baking later.
• Arrange the rolled dough balls on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container.
• The frozen cookie dough can be stored for up to 3 months. Just bake straight from the freezer, adding a couple of extra minutes to the baking time.

Reheating

• To reheat cookies, simply place them in a preheated oven at 350°F for about 5-7 minutes.
• You can also microwave them for about 10-15 seconds if you’re craving a warm treat in a hurry.

FAQs

If you have questions about these delightful cookies, you’re not alone! Here are some common ones:

Can I make Soft and Chewy Pumpkin Molasses Cookies without butter?

Absolutely! You can substitute the butter with plant-based margarine or coconut oil for a dairy-free option while maintaining that soft texture.

How do I achieve the best flavor in my Soft and Chewy Pumpkin Molasses Cookies?

Using high-quality molasses and fresh pumpkin puree will elevate the taste of your cookies. The spices also play a big role, so make sure they’re fresh for the best flavor.

What is the secret to making my pumpkin cookies chewy?

The key to chewier cookies is not overmixing once you add in the dry ingredients. Also, chilling the dough helps achieve that perfect texture!

Can I add chocolate chips or nuts to my Soft and Chewy Pumpkin Molasses Cookies?

Definitely! Feel free to fold in semi-sweet chocolate chips or chopped nuts before chilling your dough for an extra layer of deliciousness.

Final Thoughts

I hope you enjoy making these Soft and Chewy Pumpkin Molasses Cookies as much as I do! They’re a warm hug in cookie form, perfect for sharing with loved ones or indulging in all by yourself. Embrace this seasonal favorite, and let me know how yours turn out. Happy baking!