Chewy Pumpkin Spice Molasses Cookies Recipe

If you are craving a cookie that truly captures the cozy essence of fall, this Chewy Pumpkin Spice Molasses Cookies Recipe is exactly what you need on your kitchen counter. These cookies combine the rich, nutty flavor of brown butter with the best autumn spices, all wrapped up with a hug of molasses and pumpkin puree for that perfect chewiness. Whether you’re a seasoned baker or just starting out, this recipe’s simple ingredients and straightforward steps will fill your home with a warm, irresistible aroma and your taste buds with joy.

this Recipe

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, creating a harmony of flavors and textures that make these cookies stand out. From the brown butter’s deep nuttiness to the molasses’ robust sweetness, here’s what you’ll gather to bring this delicious recipe to life:

• Unsalted butter (226 g / 1 cup): Browning the butter adds a rich, nutty flavor that’s essential for chewy texture.
• Light brown sugar (200 g): Adds moistness and caramel notes to keep the cookies tender.
• Granulated sugar (150 g): Balances sweetness and promotes slight crisp edges.
• Egg (1 large, room temp): Binds ingredients together and adds richness.
• Vanilla extract (1 tsp): Enhances flavors and adds warmth.
• Molasses (35 g / 2 tbsp): A powerhouse ingredient for deep, sticky sweetness and that classic molasses tang.
• Canned pumpkin puree (56 g): Provides moisture and a subtle pumpkin flavor without overpowering spices.
• Cinnamon (1½ tsp): The heart of the pumpkin spice blend, offering sweet warmth.
• Salt (¾ tsp): Balances sweetness and enhances all the spices.
• Allspice (¾ tsp): Adds a subtle complexity reminiscent of cloves and cinnamon combined.
• Cloves (¼ tsp): Contributes a warm, slightly sweet bite.
• Ginger (¼ tsp): Adds a gentle zing to brighten the flavor profile.
• Baking soda (1 tsp): Helps the cookies rise slightly and creates softness.
• All-purpose flour (295 g): The base that holds everything together with enough structure.
• Sugar for coating (50 g) & cinnamon (2 tsp): Creates a sweet, spicy crust on each cookie’s surface for an inviting first bite.

How to Make Chewy Pumpkin Spice Molasses Cookies Recipe

Step 1: Brown the Butter

Start by melting the butter gently in a small pot, whisking occasionally to encourage even browning. Watch closely as the butter begins to bubble and brown bits form on the bottom—this is where the magic lies. Once you smell that irresistible nutty aroma, remove it from heat and let it cool to slightly warm or room temperature. This step infuses the cookies with a rich depth that sets them apart.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together the browned butter with brown sugar and granulated sugar until the mixture is nice and smooth. Then add the egg, vanilla extract, and molasses, mixing well after each addition. Stir in the canned pumpkin puree, which adds moisture and a subtle pumpkin flavor without overpowering the spices.

Step 3: Add Dry Ingredients and Form Dough

Mix together all the dry spices—cinnamon, salt, allspice, cloves, ginger—plus baking soda and flour. Gradually add the dry mixture to the wet bowl, stirring until the dough just comes together. This dough should be soft but manageable, ready to be scooped and shaped.

Step 4: Shape and Chill the Dough

Using a cookie scoop (around 1.5 tablespoons or approximately 28-29 grams per ball), shape the dough into smooth balls by rolling gently between your palms. Place them evenly spaced on a lined baking sheet and cover the tray, refrigerating the dough for at least 2 hours or overnight. Chilling is key for developing richer flavors and preventing the cookies from spreading too much during baking.

Step 5: Prepare the Cinnamon Sugar Coating and Bake

Preheat your oven to 350°F (175°C). In a small bowl, mix together sugar and cinnamon for the coating. Immediately before baking, roll each chilled dough ball in the cinnamon sugar mixture to create a sweet, spiced crust. Bake the cookies on parchment-lined sheets for 10-12 minutes. They’re perfect when the tops look slightly dry but the cracks remain moist, giving that signature chewy texture.

Step 6: Cool and Enjoy

Transfer the cookies to a wire rack and let them cool enough to handle. They are fantastic warm or at room temperature, and the aroma alone will have everyone coming back for more.

How to Serve Chewy Pumpkin Spice Molasses Cookies Recipe

Garnishes

For a charming autumnal touch, sprinkle a little extra cinnamon sugar on top just before serving. You can also add a tiny dollop of whipped cream or a drizzle of maple glaze for an extra-special treat. Toasted pecans or a light dusting of powdered sugar creates a lovely contrast both visually and flavor-wise.

Side Dishes

These cookies pair wonderfully with a warm mug of chai tea, pumpkin latte, or even a glass of cold milk. If you’re hosting a fall gathering, consider serving them alongside spiced apple cider or mulled wine to complement and enhance their cozy spice profile.

Creative Ways to Present

Stack a few cookies with layers of cream cheese frosting or classic vanilla buttercream for an indulgent pumpkin spice cookie sandwich. Alternatively, arrange them on a rustic wooden board with seasonal fruits like sliced apples, figs, and toasted nuts for an inviting dessert spread that will wow your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your first batch, store any leftover Chewy Pumpkin Spice Molasses Cookies Recipe cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to one week, perfect for satisfying those spontaneous snack attacks throughout the week.

Freezing

If you want to keep these delightful cookies longer, freeze the baked cookies in a single layer on a sheet tray first. Once frozen, transfer them to a sealed freezer bag or container. They will maintain flavor and texture for up to three months. You can also freeze the dough balls before baking—just thaw them in the fridge overnight before rolling in cinnamon sugar and baking.

Reheating

To bring back that freshly baked softness, warm cookies in the oven at 300°F (150°C) for about 5 minutes or microwave for 10-15 seconds. This quick reheat revives the chewy texture and gives you that just-out-of-the-oven feeling every time.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can substitute fresh pumpkin that has been cooked and pureed, but be sure it’s well-drained to avoid making the dough too wet. Canned pumpkin is preferred for consistency and convenience, but fresh can work with a little adjustment.

Is it necessary to brown the butter?

Browning the butter is highly recommended because it adds a deep, nutty flavor that elevates these cookies beyond ordinary pumpkin spice. However, if you’re short on time, melted butter can work, but expect a difference in richness.

Can I make these cookies gluten-free?

You can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Since gluten helps with the chewy texture and structure, results may vary slightly, but they’ll still be delicious.

Why do I need to chill the dough before baking?

Chilling solidifies the fats, which prevents spreading and helps develop stronger flavor. It also improves the chewy texture, making this step well worth the wait.

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Chopped walnuts, pecans, or white chocolate chips would be fantastic additions. Just fold them in after mixing the dry ingredients to distribute evenly without overworking the dough.

Final Thoughts

This Chewy Pumpkin Spice Molasses Cookies Recipe is truly a fall baking gem that deserves a spot in your recipe collection. The blend of warm spices, molasses sweetness, and that irresistibly chewy texture will make you reach for seconds without hesitation. So gather your ingredients, preheat your oven, and let this recipe fill your kitchen and heart with cozy autumn vibes. I promise, once you try these cookies, they’ll become one of your favorite seasonal treats to bake and share!

Print