If you are as obsessed with the cozy vibes of autumn as I am, then you absolutely need to try these Chewy Pumpkin Molasses Cookies. They perfectly capture that warm, spiced feeling we all crave when the leaves start to fall. Imagine a soft, tender cookie with just the right amount of chewiness, bursting with pumpkin richness and kissed with deep molasses flavor. These cookies are not only irresistibly delicious but also incredibly easy to make, which makes them a total winner for any baking session or seasonal gathering.

Chewy Pumpkin Molasses Cookies - Recipe Image

Ingredients You’ll Need

The magic of these Chewy Pumpkin Molasses Cookies lies in their simple, thoughtfully chosen ingredients. Each one plays a crucial role in delivering the ultimate flavor, texture, and autumnal color that make these cookies stand out.

Unsalted butter: Browning the butter adds a nutty depth that elevates the entire cookie.
Light brown sugar: Brings a mild molasses note and moisture for that chewy texture.
Granulated sugar: Balances sweetness and gives structure.
Egg: Adds richness and helps bind everything together.
Vanilla extract: Enhances all the warm spices and pumpkin flavors.
Molasses: Adds complex sweetness and the signature dark, syrupy kick.
Canned pumpkin puree: Delivers moisture and that cozy pumpkin taste we love.
Cinnamon, allspice, cloves, ginger: Classic warm spices that bring deep seasonal flavor.
Salt: Balances the sweetness and enhances the spices.
Baking soda: Gives the cookies just enough lift and tenderness.
All-purpose flour: The sturdy base to hold these tender cookies together.
Sugar and cinnamon for coating: A final touch that adds a sweet, spicy crunch on the outside.

How to Make Chewy Pumpkin Molasses Cookies

Step 1: Brown the Butter

Start by melting the butter gently over medium heat. Keep a close eye on it and whisk often as it begins to brown at the bottom. This step releases those toasty, nutty flavors that give these Chewy Pumpkin Molasses Cookies their unique depth. Once you see the beautiful brown bits and smell that irresistible aroma, take it off the heat and let it cool for about 30 minutes.

Step 2: Mix Sugars and Wet Ingredients

In a large bowl, combine your warm brown butter with light brown sugar and granulated sugar. Stir until you get a smooth, glossy mixture. Then add your egg, vanilla, and molasses, and mix again until everything is fully incorporated. Finally, fold in the pumpkin puree for that rich autumnal moisture.

Step 3: Combine Dry Ingredients and Form the Dough

Add all your spices, salt, baking soda, and flour into the wet mixture. Stir gently until the dough just comes together — you want it moist but manageable. Now, scoop out generous 1 1/2 tablespoon portions of dough and roll them smooth between your palms. Each dough ball should weigh around 28 to 29 grams for perfectly even cookies.

Step 4: Chill the Dough

Place your dough balls on a parchment-lined baking sheet and cover them. Refrigerate for at least two hours or overnight. Chilling not only makes the dough easier to handle but also helps the cookies maintain their shape and develop richer flavors as the ingredients meld.

Step 5: Coat and Bake

Preheat your oven to 350°F (175°C). In a small bowl, mix the sugar and cinnamon for the coating. Roll each chilled dough ball in the cinnamon sugar until coated evenly right before baking. Bake on parchment-lined pans for 10 to 12 minutes. The cookies should look set on top yet slightly soft in the cracks—this is the perfect balance to keep them chewy and tender.

Step 6: Cool and Enjoy

Once out of the oven, transfer your cookies to a cooling rack. They’re delicious warm, but you’ll find the flavors deepen even more once fully cooled. Store in an airtight container to keep the texture soft and chewy for several days — if they last that long!

How to Serve Chewy Pumpkin Molasses Cookies

Garnishes

For a beautiful presentation, sprinkle a little extra cinnamon sugar on top just after baking or add a dollop of whipped cream or cream cheese frosting on the side. Toasted pecans or walnuts can also add a delightful crunch that contrasts perfectly with the chewy softness.

Side Dishes

Pair these cookies with a steaming cup of chai tea or a rich latte to complement the spices wonderfully. A glass of cold milk or a scoop of vanilla ice cream also makes for a comforting combo that everyone will adore.

Creative Ways to Present

Arrange the Chewy Pumpkin Molasses Cookies on a rustic wooden board with autumn leaves and cinnamon sticks scattered around. Wrap a few in parchment paper tied with twine for gifting or include them as part of a seasonal dessert platter alongside spiced nuts and fresh fruit.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature. They will stay chewy and flavorful for up to one week, perfect for a week full of cozy treats or unexpected guests.

Freezing

If you want to make a big batch ahead of time, these cookies freeze beautifully. Either freeze the dough balls before baking or freeze the baked cookies in a sealed container. Thaw overnight at room temperature when ready to enjoy.

Reheating

To enjoy freshly baked warmth, briefly microwave a cookie for 10 to 15 seconds or pop it in the oven at 300°F (150°C) for a few minutes. The heat will revive that soft, chewy texture and amplify the aroma.

FAQs

Can I substitute fresh pumpkin for canned pumpkin puree?

Fresh pumpkin can be used but make sure it’s cooked and pureed until very smooth. However, canned pumpkin puree is thicker and more consistent, which helps achieve the perfect cookie texture for Chewy Pumpkin Molasses Cookies.

Why is chilling the dough important?

Chilling helps solidify the butter and lets the flavors meld, preventing spread during baking and resulting in thicker, chewier cookies with a richer taste.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just ensure the blend contains xanthan gum or another binder to keep the cookies from crumbling.

How long will these cookies stay chewy?

Stored properly in an airtight container at room temperature, these cookies should stay soft and chewy for up to a week, but they are best enjoyed within the first few days for optimal texture.

Can I add nuts or chocolate chips to the recipe?

Absolutely! Chopped walnuts, pecans, or even semi-sweet chocolate chips make fantastic add-ins that complement the autumn spices beautifully without overpowering the Chewy Pumpkin Molasses Cookies’ signature flavor.

Final Thoughts

If you want to capture the essence of fall in every bite, these Chewy Pumpkin Molasses Cookies are exactly what you need in your life. Soft, richly spiced, and perfectly chewy, they hit every note of cozy autumn comfort. I promise, once you make them, they’ll become your go-to cookie for every chilly day and family gathering. So grab your ingredients, get baking, and enjoy every warm, molasses-kissed bite!

Chewy Pumpkin Molasses Cookies

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These chewy pumpkin molasses cookies are the perfect autumn treat, featuring the warm flavors of brown butter, cinnamon, molasses, and pumpkin puree. Soft and flavorful with a spiced cinnamon sugar coating, these cookies capture the essence of fall and are delightfully easy to make.

Author: Mari
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 2 hours 31 minutes
Yield: 34 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Instructions

Brown the Butter: Melt the butter in a small pot over medium heat, whisking gently and occasionally to prevent burning. As it begins to brown and develops a nutty aroma with browned bits forming on the bottom, whisk continuously. Remove from heat immediately to prevent overcooking.
Cool the Butter: Pour the browned butter into a heat-safe bowl and let it cool for 30 minutes at room temperature until it is slightly warm or completely at room temperature.
Mix Sugars and Butter: In a large bowl, stir together the cooled browned butter with the light brown sugar and granulated sugar until smooth and well combined.
Add Wet Ingredients: Stir in the egg, vanilla extract, and molasses until fully incorporated, then fold in the pumpkin puree until evenly mixed.
Add Dry Ingredients: Add the cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour to the wet ingredients. Stir until the dough comes together without overmixing.
Portion the Dough: Using a heaping 1 1/2 tablespoon cookie scoop or a level 2 tablespoon scoop, portion the dough into balls weighing approximately 28-29 grams each for uniform cookies.
Shape and Chill: Roll each dough ball between your hands to smooth the surface, then place them on a parchment-lined baking sheet. Cover and refrigerate for at least 2 hours or overnight to firm up the dough.
Preheat Oven and Prepare Coating: Preheat your oven to 350°F (175°C). In a bowl, mix the 50 grams of sugar with 2 teaspoons of cinnamon to create the cinnamon sugar coating.
Coat the Dough Balls: Remove the chilled dough balls from the refrigerator and roll each one in the cinnamon sugar mixture immediately before baking.
Bake the Cookies: Place the coated dough balls on parchment-lined half sheet pans and bake in the preheated oven for 10 to 12 minutes. The cookies are done when they look slightly dry on top but still have moist cracks.
Cool and Store: Transfer the cookies to a cooling rack. Enjoy them warm or cooled. Store leftovers in an airtight container for up to one week.

Notes

This recipe originates from Baker Street Society.
Weighing the dough balls is optional but helps to achieve consistent cookie sizes.
If you prefer, you can chill the dough overnight for enhanced flavor and better texture.
Use parchment paper to prevent sticking and ease cleanup.
Cookies keep for up to one week stored in an airtight container at room temperature.