Go Back

Pumpkin Molasses Cookies

Pumpkin molasses cookies with deep spiced flavor and crinkled, sugar-coated tops. Made with a quick dry-then-creamed method, plus a short chill for soft-chewy centers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2.25 cup all-purpose flour
baking soda
  • 2 tsp baking soda
cinnamon
  • 2 tsp cinnamon
ginger
  • 1 tsp ginger
cloves
  • 0.5 tsp cloves
allspice
  • 0.25 tsp allspice
black pepper
  • 0.25 tsp black pepper
salt
  • 0.5 tsp salt
unsalted butter
  • 0.75 cup unsalted butter softened
brown sugar
  • 1 cup brown sugar packed
egg
  • 1 egg
molasses
  • 3 tbsp molasses
pumpkin puree
  • 0.25 cup pumpkin puree blotted very dry
vanilla
  • 1 tsp vanilla
granulated sugar
  • 0.33 cup granulated sugar for rolling

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and line baking sheets. Visual cue: sheets are ready for scooped dough.
  2. Blot pumpkin puree very dry. Visual cue: the puree looks less wet and clings less to the surface.
  3. Whisk all dry ingredients together in a bowl. Visual cue: spices are evenly distributed in the flour mixture.
Mix dough
  1. Beat softened butter and packed brown sugar until smooth and creamy. Visual cue: mixture looks lighter and well combined.
  2. Add egg, molasses, blotted pumpkin puree, and vanilla, then beat to combine. Visual cue: dough turns glossy and darker brown.
  3. Fold the flour mixture into the wet ingredients until just combined. Visual cue: no dry streaks remain.
  4. Refrigerate the dough for 30 minutes. Visual cue: dough firms up and becomes easier to scoop.
Shape and bake
  1. Scoop 1-1/2 tablespoon balls of dough and roll them in granulated sugar. Visual cue: cookies have a sparkling, even sugar coating.
  2. Bake at 375F for 9-11 minutes until crinkled. Visual cue: edges look set while centers stay soft, and you should not overbake.

Notes

For the best texture, blot the pumpkin puree very dry before mixing—excess moisture prevents the characteristic crinkling. Store cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 1 week. Freeze baked cookies for up to 2 months. For a gluten-free swap, use a 1:1 all-purpose gluten-free flour blend (spice mix stays the same).