Soft and Chewy Pumpkin Molasses Cookies

If you’re looking for a cookie that perfectly captures the essence of fall, then you have to try these Soft and Chewy Pumpkin Molasses Cookies. They are soft, tender, and full of warm spices that evoke cozy memories of autumn days. Every bite feels like a hug from your favorite sweater! These cookies are perfect for busy weeknights or family gatherings, bringing everyone together around the kitchen table. Trust me; once you bake these, they will quickly become a cherished recipe in your home.

Why You’ll Love This Recipe

• Easy to make: With simple steps and common ingredients, even beginner bakers can whip these up with ease.
• Family favorite: The delightful combination of pumpkin and molasses makes these cookies a hit with both kids and adults alike!
• Perfectly chewy: Each cookie has that ideal balance of softness and chewiness that keeps you coming back for more.
• Make ahead: Chill the dough in advance to save time on those busy baking days; they’re just as delicious when baked later!

Ingredients You’ll Need

These are simple, wholesome ingredients that you likely already have in your pantry. Let’s gather what we need to create these delightful cookies!

For the Cookie Dough

• 2 1/3 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tablespoon pumpkin pie spice
• 1/4 tsp black pepper
• 8 Tbs butter (room temperature)
• 1 cup brown sugar (packed)
• 1/4 cup molasses
• 2/3 cup pumpkin puree
• 1 large egg

For Rolling

• 1/2 cup sugar

Variations

This recipe is wonderfully flexible! You can easily adapt it to suit your taste or whatever you have on hand. Here are some fun ideas:

• Add chocolate chips: Toss in some dairy-free chocolate chips for a sweet twist.
• Nuts galore: Mix in chopped pecans or walnuts for added crunch and flavor.
• Spice it up: If you’re feeling adventurous, add a pinch of cayenne pepper for a little heat.
• Frosting option: Drizzle with a simple glaze made from powdered sugar and water for an extra touch of sweetness.

How to Make Soft and Chewy Pumpkin Molasses Cookies

Step 1: Whisk the Dry Ingredients

Start by whisking together the flour, baking soda, salt, pumpkin pie spice, and black pepper in a bowl. This step ensures that all those lovely spices are evenly distributed throughout your dough. It also helps activate the baking soda when combined with wet ingredients later!

Step 2: Cream the Butter and Sugars

In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it’s smooth and creamy. Add the brown sugar, molasses, and pumpkin puree. Beat this mixture for about two minutes until everything is well combined. Scrape down the sides of the bowl as needed—this ensures no ingredients are left behind!

Step 3: Incorporate the Egg

Add in the egg and mix for one minute until fully combined. This adds moisture to your cookies and helps bind everything together beautifully.

Step 4: Mix in Dry Ingredients

Now it’s time to reduce the mixer speed to low and gradually incorporate your dry ingredients into the wet mixture. Mix just until combined; we want our dough soft but not overworked!

Step 5: Chill Your Dough

Your dough will be very soft at this point. Divide it in half, wrap each piece in plastic wrap, and chill in the freezer for at least 30 minutes or refrigerate for an hour. Chilling helps firm up the dough so it’s easier to handle.

Step 6: Preheat & Prepare Baking Sheets

Preheat your oven to 350°F (175°C). While that’s heating up, line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.

Step 7: Form Cookie Balls

Take one packet of chilled dough at a time and divide it into twelve pieces. Roll each piece into a ball—using a cookie scoop can help keep them uniform! Roll these balls in sugar before placing them on your prepared cookie sheets.

Step 8: Flatten & Bake

Using the bottom of a glass, gently press down on each ball until they’re between 1/4 and 1/2 inch thick—this helps them spread while baking. Place them about an inch apart on your sheet. Bake for 12-14 minutes or until they feel set to touch.

Step 9: Cool & Enjoy!

Once out of the oven, let your cookies cool on the sheets for about five minutes before transferring them to a cooling rack. They’ll be warm and delicious—perfect for enjoying right away!

And there you have it! Your own batch of Soft and Chewy Pumpkin Molasses Cookies ready to be shared (or savored all by yourself). Enjoy every bite!

Pro Tips for Making Soft and Chewy Pumpkin Molasses Cookies

Baking these cookies can be a delightful experience, and a few handy tips can make all the difference!

• Chill the Dough: Allowing the dough to chill for at least 30 minutes helps firm it up, making it easier to handle and ensuring your cookies maintain their shape during baking.

• Use Fresh Pumpkin Puree: If you have access to fresh pumpkin, using homemade puree can enhance the flavor profile of your cookies, giving them a vibrant taste that canned varieties may lack.

• Don’t Overmix the Dough: Mixing just until combined prevents the cookies from becoming tough. Gentle mixing keeps them soft and chewy, which is exactly what we want!

• Check Your Oven Temperature: Ovens can vary in temperature. Using an oven thermometer ensures that your cookies bake perfectly without being undercooked or burnt.

• Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of nutmeg or cloves can give your cookies an extra autumnal kick!

How to Serve Soft and Chewy Pumpkin Molasses Cookies

These Soft and Chewy Pumpkin Molasses Cookies are not only delicious but also versatile in how you present them. Whether for a cozy gathering or a simple treat at home, here are some ideas on how to serve them!

Garnishes

• Powdered Sugar Dusting: A light sprinkle of powdered sugar adds a touch of elegance and sweetness that complements the rich flavors of the cookies.
• Chocolate Drizzle: Drizzling melted dairy-free chocolate over the cooled cookies creates a beautiful contrast and enhances their appeal.

Side Dishes

• Warm Apple Cider: The warm spices in apple cider pair wonderfully with pumpkin flavors, making it a perfect beverage to enjoy alongside your cookies.
• Vanilla Coconut Ice Cream: For a delightful dessert pairing, serve these cookies with creamy vanilla coconut ice cream. The coolness of the ice cream contrasts beautifully with the warmth of the freshly baked cookies.
• Spiced Chai Tea: A cup of spiced chai tea complements the molasses and pumpkin spices perfectly, creating a comforting combination that warms both heart and soul.
• Fresh Fruit Salad: A light fruit salad with seasonal fruits provides a refreshing balance to the rich flavors of the cookies, adding both color and nutrition to your dessert spread.

Enjoy indulging in these Soft and Chewy Pumpkin Molasses Cookies! They’re sure to become a favorite treat during those chilly fall days.

Make Ahead and Storage

These Soft and Chewy Pumpkin Molasses Cookies are perfect for meal prep, allowing you to enjoy delicious treats throughout the week. Here’s how you can store or freeze them for later enjoyment:

Storing Leftovers

• Store cookies in an airtight container at room temperature.
• They’ll stay fresh for up to 5 days.
• If you prefer them soft, place a slice of bread in the container to help maintain moisture.

Freezing

• Prepare the cookie dough as instructed, but do not bake it.
• Roll the dough into balls and place them on a baking sheet lined with parchment paper.
• Freeze until solid, then transfer to a resealable bag or airtight container.
• Frozen cookie dough can be kept for up to 3 months.

Reheating

• To enjoy cookies warm from frozen, preheat your oven to 350°F (175°C).
• Place cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• For frozen dough balls, bake directly from the freezer, adding an extra minute or two to the baking time.

FAQs

If you have questions about this delightful recipe, you’re in the right place!

Can I use pumpkin puree instead of canned pumpkin for these Soft and Chewy Pumpkin Molasses Cookies?

Absolutely! Homemade pumpkin puree works wonderfully. Just make sure it’s well-drained to avoid excess moisture in your cookies.

How do I achieve the best texture for my Soft and Chewy Pumpkin Molasses Cookies?

Chilling the dough is crucial. It helps prevent spreading and ensures that your cookies turn out soft and chewy. The longer you chill, the better!

What can I substitute for molasses in these cookies?

You can use maple syrup or honey as a substitute; however, keep in mind that this may slightly alter the flavor profile of your cookies.

Can these Soft and Chewy Pumpkin Molasses Cookies be made gluten-free?

Yes! You can easily substitute all-purpose flour with a gluten-free flour blend. Just ensure it’s one that measures cup-for-cup.

Final Thoughts

I hope you find joy in making these Soft and Chewy Pumpkin Molasses Cookies! They capture all the cozy flavors of autumn and are sure to become a favorite in your home. Whether enjoyed fresh out of the oven or as part of your meal prep, they’re perfect for sharing with loved ones or savoring on your own. Happy baking!