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Chewy Pumpkin Molasses Cookies

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3.9 from 58 reviews

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.

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 (about 1/4 cup)
  • 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 (about 2 1/2 cups)

For the Cinnamon Sugar Coating

  • 50 g granulated sugar (about 1/4 cup)
  • 2 tsp ground cinnamon

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add Wet Ingredients: Stir in the egg, vanilla extract, and molasses until fully incorporated, then fold in the pumpkin puree until evenly mixed.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Coat the Dough Balls: Remove the chilled dough balls from the refrigerator and roll each one in the cinnamon sugar mixture immediately before baking.
  10. 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.
  11. 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.

Find it online: https://yumfoodusa.com/chewy-pumpkin-molasses-cookies/