Soft and Chewy Pumpkin Molasses Cookies

If you’re looking for a cozy treat that captures the essence of fall, you’ve come to the right place! These Soft and Chewy Pumpkin Molasses Cookies are perfect for any occasion—whether it’s a busy weeknight dessert or a sweet addition to your family gatherings. They smell incredible while baking and taste even better when they’re warm and fresh out of the oven. Just picture yourself snuggling up with a cookie and a cup of tea. Doesn’t that sound delightful?

What makes this recipe truly special is its comforting blend of spices and the soft texture that everyone will love. Plus, they’re super easy to whip up, making them a go-to recipe in my kitchen during pumpkin season!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, you can whip these cookies up in no time.
• Family Favorite: Everyone—kids and adults alike—will enjoy their soft, chewy goodness.
• Perfectly Spiced: The combination of pumpkin pie spice and molasses creates a warm flavor that screams autumn.
• Make Ahead: You can chill the dough ahead of time, making it convenient for busy days.
• Yummy Warm or Cold: These cookies taste amazing straight from the oven or stored for later.

Ingredients You’ll Need

These Soft and Chewy Pumpkin Molasses Cookies use simple, wholesome ingredients that you likely already have in your pantry! Here’s what you’ll need:

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 (for rolling)

Variations

The beauty of these cookies is their flexibility! You can easily adapt this recipe to suit your tastes or what you have on hand. Here are some fun ideas:

• Add Chocolate Chips: Stir in some dark chocolate chips for an extra indulgent treat.
• Include Nuts: Chopped walnuts or pecans add a nice crunch and flavor contrast.
• Try Different Spices: Swap out pumpkin pie spice for cinnamon or nutmeg if you prefer different flavors.
• Make Them Gluten-Free: Use a gluten-free flour blend to make this recipe suitable for everyone.

How to Make Soft and Chewy Pumpkin Molasses Cookies

Step 1: Prepare the Dry Ingredients

Start by whisking together your dry ingredients in a bowl. Combine the flour, baking soda, salt, pumpkin pie spice, and black pepper. This step is important as it evenly distributes the leavening agents and spices throughout the flour, ensuring every bite has that wonderful flavor.

Step 2: Cream the Butter and Sugars

In your stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter on medium speed until it’s smooth and creamy. Then add in the brown sugar, molasses, and pumpkin puree. Beat everything together for about 2 minutes while scraping down the sides. This helps create a lovely fluffy texture that contributes to those soft cookies we adore.

Step 3: Add Egg

Next, incorporate one large egg into your mixture. Beat it together with everything else for about one minute until it’s well combined. The egg adds moisture and binds all our ingredients together beautifully.

Step 4: Combine Dry Ingredients

Now reduce your mixer speed to low and gradually add in those dry ingredients we set aside earlier. Mix just until everything is combined; be careful not to overmix! A soft dough is what we’re after here.

Step 5: Chill the Dough

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

Step 6: Preheat Oven

While waiting for your dough to chill, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies won’t stick when baking.

Step 7: Shape Cookies

Once chilled, take one packet of dough at a time. Divide it into twelve pieces, rolling each piece into a ball using your hands or cookie scoop. Roll these balls in sugar before placing them on your prepared baking sheets—this gives them a lovely sweet crust!

Step 8: Bake

Flatten each cookie slightly with the bottom of a glass until they’re about 1/4 inch thick. Bake them for around 12-14 minutes until they feel set but still soft when touched—they’ll firm up as they cool.

Step 9: Cool Down

Finally, remove them from the oven and let them cool on the baking sheets for about five minutes before transferring them to a cooling rack. This waiting period allows them to finish setting up while still being warm enough to enjoy right away!

And there you have it! Enjoy these delectable Soft and Chewy Pumpkin Molasses Cookies with friends or save some just for yourself—you deserve it!

Pro Tips for Making Soft and Chewy Pumpkin Molasses Cookies

Baking can be a delightful experience, and with these tips, your cookies will turn out perfectly every time!

• Chill the Dough: Allowing the dough to chill makes it less sticky and easier to handle. It also helps the flavors meld together and results in a thicker cookie.

• Use Fresh Pumpkin Puree: For the best flavor, consider using fresh pumpkin puree instead of canned. It adds a vibrant taste that complements the spices beautifully.

• Don’t Overmix: Mixing the dough just until combined keeps your cookies light and tender. Overmixing can lead to tough cookies, which we definitely want to avoid!

• Check Oven Temperature: Ensure your oven is at the correct temperature before baking. An oven thermometer can help; even minor discrepancies can affect baking time and texture.

• Let Them Cool on the Sheet: Allowing the cookies to cool on the baking sheet for a few minutes before transferring them keeps them from breaking apart. This step also allows them to firm up nicely.

How to Serve Soft and Chewy Pumpkin Molasses Cookies

These delicious cookies are perfect for sharing at gatherings or enjoying as a cozy treat at home. Here are some ideas on how to present them beautifully.

Garnishes

• Cinnamon Sugar Dusting: A light sprinkle of cinnamon sugar on top of each cookie adds an extra layer of flavor that’s simply irresistible.
• Chopped Nuts: Adding some chopped pecans or walnuts on top gives a nice crunch and complements the soft texture of the cookies.

Side Dishes

• Hot Apple Cider: The warm spices in apple cider pair wonderfully with these cookies, making for a comforting autumn treat.
• Vanilla Almond Milk: A glass of chilled vanilla almond milk serves as a refreshing contrast to the rich flavors of pumpkin and molasses.
• Creamy Pumpkin Soup: For something savory, serve these cookies alongside a bowl of creamy pumpkin soup for a delightful fall-inspired meal.
• Mixed Green Salad: A light salad with apples, cranberries, and walnuts offers a refreshing balance to the sweet richness of the cookies.

With these serving suggestions, you’re all set to enjoy your Soft and Chewy Pumpkin Molasses Cookies in style! Happy baking!

Make Ahead and Storage

These Soft and Chewy Pumpkin Molasses Cookies are perfect for meal prep, allowing you to enjoy the flavors of fall whenever you desire. Whether you’re baking for a special occasion or simply want a tasty treat on hand, these cookies can be made ahead and stored with ease.

Storing Leftovers

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, keep them in the refrigerator where they can last up to 10 days.
• Place a slice of bread in the container to help maintain moisture.

Freezing

• Once cookies have cooled completely, place them in a single layer on a baking sheet and freeze for about 1 hour.
• Transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper.
• They can be frozen for up to 3 months. Make sure to label the bag with the date!

Reheating

• To enjoy warm cookies from the freezer, preheat your oven to 350°F (175°C).
• Bake frozen cookies directly from the freezer for about 10-12 minutes until heated through.
• Alternatively, microwave individual cookies for about 15-20 seconds, but watch closely so they don’t overheat.

FAQs

Here are some common questions you might have about Soft and Chewy Pumpkin Molasses Cookies!

Can I substitute ingredients in the Soft and Chewy Pumpkin Molasses Cookies recipe?

Absolutely! You can use coconut oil instead of butter for a dairy-free version. Additionally, maple syrup can replace molasses if you’re looking for a different flavor profile.

How do I make my Soft and Chewy Pumpkin Molasses Cookies even softer?

To ensure extra softness, avoid overbaking your cookies. When they look slightly underbaked, take them out and let them cool on the baking sheet. This will help retain moisture.

What should I serve with Soft and Chewy Pumpkin Molasses Cookies?

These cookies pair wonderfully with a hot cup of tea or coffee! You can also enjoy them with a scoop of vanilla non-dairy ice cream for an indulgent dessert.

Can I add nuts or chocolate chips to my Soft and Chewy Pumpkin Molasses Cookies?

Absolutely! Feel free to fold in some pecans or chocolate chips into the dough before chilling. This will give extra texture and flavor to your cookies.

Final Thoughts

I hope you find joy in making these Soft and Chewy Pumpkin Molasses Cookies! They’re not just delicious; they’re filled with warmth that brings autumn right into your kitchen. Whether you’re sharing them with family or keeping them all to yourself (no judgment here!), I truly believe you’ll love every bite. Happy baking!