It’s like autumn in cookie form. These Soft and Chewy Pumpkin Molasses Cookies are going to be a hit at your house.
Get ready to sink your teeth into these Soft and Chewy Pumpkin Molasses Cookies
Growing up I my favorite cookie was my grandma’s recipe for Soft Ginger Ball Cookies. I loved coming home after school and smelling the warm scent of molasses and spices combined into the perfect soft and chewy cookie.
I didn’t think anything could top those cookies. But these Soft and Chewy Pumpkin Molasses Cookies do just that.Adding a little pumpkin to these cookies makes them the perfect autumn treat. TRUST ME!
Here’s how to make my favorite Soft and Chewy Pumpkin Molasses Cookies:
You’ll need:
- flour
- baking soda
- salt
- pumpkin pie spice
- black pepper
- butter, at room temperature
- brown sugar
- molasses
- pumpkin puree
- egg
- and sugar
Step 1:
Whisk together flour, baking soda, salt, pumpkin pie spice, and pepper in a bowl and set aside.
Step 2:
In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and creamy. Add in the brown sugar, molasses, and pumpkin puree. Beat for 2 minutes, scraping down the sides of the bowl as needed. ( You can use a hand mixer and a large bowl.)
Add the egg and beat together for 1 minute.
Reduce the mixer speed to low and add in the dry ingredients, mixing until the flour and spices are well mixed in. Make sure not to over beat.
Dough will be very soft.
Step 3:
Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer it can chill, the easier it will be to work with.
Step 4:
Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
Step 5:
Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. I like to use my cookie scoop to get the dough balls into even sizes.
Roll the balls in the sugar and transfer to cookie sheets.
Use a the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Place about an inch apart from each other.
Step 6:
Bake the cookies for 12-14 minutes, or until the top feels set to the touch.
Remove from the oven and let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
Step 7:
Repeat with second batch of dough.
Enjoy your cookies warm fresh out of the oven.
Here is the printable recipe for Soft and Chewy Pumpkin Molasses Cookies
Soft and Chewy Pumpkin Molasses Cookies
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Soft and Chewy Pumpkin Molasses Cookies Recipe Type : Dessert Author: The Crafting Chicks It's like autumn in cookie form. These Soft and Chewy Pumpkin Molasses Cookies are going to be a hit at your house.
Author: The Crafting Chicks
Ingredients
- 2⅓ cups flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tablespoon pumpkin pie spice
- ¼ tsp black pepper
- 8 Tbs butter, room temperature
- 1 cup brown sugar, packed
- ¼ cup molasses
- ⅔ cup pumpkin puree
- 1 large egg
- ½ cup sugar, for rolling
Instructions
- Whisk together flour, baking soda, salt, pumpkin pie spice, and pepper in a bowl and set aside.
- In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and creamy. Add in the brown sugar, molasses, and pumpkin puree. Beat for 2 minutes, scraping down the sides of the bowl as needed. ( You can use a hand mixer and a large bowl if you don't have a stand mixer.)
- Add the egg and beat together for 1 minute.
- Reduce the mixer speed to low and add in the dry ingredients, mixing until the flour and spices are mixed in. Make sure not to over beat.
- Dough will be very soft.
- Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer it can chill, the easier it will be to work with.
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
- Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. I like to use my cookie scoop to get the cookie dough into even sizes.
- Roll the balls in the sugar and transfer to cookie sheets. Use a the bottom of a glass to press down on the cookies until they are between ¼ and ½ inch thick. Place about an inch apart from each other.
- Bake the cookies for 12-14 minutes, or until the top feels set to the touch.
- Remove from the oven and let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
- Repeat with second batch of dough.
- Enjoy your cookies warm fresh out of the oven.
Secret Phrase word: ME
For more delicious cookie recipes, check out these posts:
Decadent Double Chocolate Crinkle Cookies
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Oatmeal Coconut Chocolate Chip Cookies
