Description
These chewy pumpkin spice molasses cookies capture the essence of autumn with a rich blend of brown butter, cinnamon, molasses, and warm spices. Soft and chewy with a cinnamon sugar coating, they are perfect for fall and easy to make.
Ingredients
Scale
For the Pumpkin Spice Cookies
- 226 g unsalted butter (1 cup)
- 200 g light brown sugar
- 150 g granulated sugar
- 1 large egg (50 g without shell), room temperature
- 1 tsp vanilla extract
- 35 g molasses (2 tablespoons)
- 56 g canned pumpkin puree
- 1 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 295 g all-purpose flour
For the Cinnamon Sugar Coating
- 50 g granulated sugar
- 2 tsp ground cinnamon
Instructions
- Brown the Butter: Melt butter in a small pot over medium heat, whisking gently and occasionally. When the butter starts browning with nutty aroma and browned bits form at the bottom, remove from heat.
- Cool the Butter: Pour browned butter into a heat-safe bowl and let it cool for 30 minutes at room temperature until slightly warm or room temp.
- Mix Sugars and Butter: In a large bowl, stir together the cooled brown butter, light brown sugar, and granulated sugar until smooth and combined.
- Add Wet Ingredients: Stir in the egg, vanilla extract, and molasses until incorporated, then add the canned pumpkin puree and mix well.
- Add Dry Ingredients: Add cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour. Stir until the dough just comes together.
- Form Dough Balls: Using a heaping 1 1/2 tablespoon cookie scoop or a level 2 tablespoon scoop, portion dough balls weighing about 28-29 grams each. Roll them between your hands to smooth and shape, then place on a parchment-lined cookie sheet.
- Chill the Dough: Cover the cookie dough balls and refrigerate for at least 2 hours or overnight to firm up.
- Preheat Oven & Prepare Coating: Preheat oven to 350°F (175°C). In a bowl, combine 50 grams of sugar with 2 teaspoons cinnamon for the coating.
- Coat & Bake: Remove dough balls from fridge and roll each in the cinnamon sugar mixture right before placing on parchment-lined half sheet pans. Bake for 10-12 minutes, until cookies appear slightly dry on top but moist in cracks.
- Cool & Store: Transfer baked cookies to a cooling rack. Serve warm or cooled. Store in an airtight container for up to one week.
Notes
- This is an original recipe created by Baker Street Society.
- Weighing dough balls is optional but ensures consistent cookie size and even baking.
- Brown butter adds deep nutty flavor; carefully watch it to avoid burning.
- Cookies can be chilled overnight for convenience and flavor development.
- Store cookies at room temperature in an airtight container to maintain softness.