Pumpkin Molasses Cookies

Servings: 24-30 serving(s)

Prep time: 10 minutes

Total time: 34 minutes

Cooking time: 24 minutes

Take me to the recipe

 

pumpkin molasses cookies

Last week we lit our fireplace, which I consider a sure sign that fall has arrived. It wasn’t even fall yet of course, it just felt like fall and it was just a small fire, enough to chase the dampness and draw us all into the living room.

It just so happened that I started baking with pumpkin last week too. Another sure sign of fall. There’s nothing like chilly mornings and cold floors underfoot to get you thinking about warm spices and fall flavours.

molasses pumpkin cookies
Molasses and pumpkin make a lovely pair, which drew me to this pumpkin molasses cookie recipe.

Don’t be deceived by this cookie’s sugar coated crackly appearance. Thanks to the addition of pumpkin puree these cookies have a lovely soft cake-like texture. They’re not chewy like traditional molasses crackle cookies. But now that it’s fall the texture is almost comforting, reminiscent of gingerbread cake.  (As one reader, Sarah, put it, “These cookies are so good! Its like mini gingerbread cakes.”)

pumpkin spice molasses cookies

Pumpkin Molasses cookies would be delicious sandwiched with a light buttercream frosting. Scent the frosting with a little coffee and the cookies become Pumpkin Spice Latte cookies.

Pumpkin Molasses Cookie Recipe

Adapted from My Baking Addiction

  • ½ cup butter, softened
  • 1 cup light brown sugar
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 2 1/3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 ½ tsp. ginger
  • ½ tsp. cloves or nutmeg
  • 1/2 cup sugar, for rolling
  1. In a large bowl cream butter and sugar. Blend in molasses then pumpkin. Mix well and whisk in egg.
  2. In another bowl combine flour, baking soda, salt and spices.
  3. Stir flour mixture in the pumpkin mixture and mix until well combined.
  4. Scoop dough by the tablespoon and form into balls. Roll balls in sugar to coat.
  5. Place on parchment lined baking sheet and bake at 350 F  for 10-12 minutes until set.

 

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14 thoughts on “Pumpkin Molasses Cookies

  1. Davina says:

    would love to receive your recipes monthly by email

    1. Hi Davina, you can subscribe by entering your email in the right hand side of our website homepage

  2. Davina says:

    I am going to try your featured cookies and will enjoy getting monthly recipes

  3. Marlene Paradis says:

    Love your recipes. Thanks

  4. ina graafland says:

    love your recipes

  5. Chloé says:

    Thank you for your recipes! I have pinned many of them. I love your notes on variations you could try too 🙂

  6. JANE ROBBINS says:

    HAVE ALWAYS USED CROSBY’S……GOOD ON TOAST TOO

  7. Sarah says:

    These cookies are so good! Its like mini gingerbread cakes.
    I’m not even a big fan of pumpkin either, but all the flavours and spices work so well together.
    So glad I found this!!!

    1. Hi Sarah, What a great way to describe the cookies. I’ll have to add that to the recipe description!

  8. Janet Hall says:

    I grew up on home made bread and molasses love these recipies

    1. Thanks Janet. Glad you’re enjoying the recipes.

  9. gaye sherry says:

    looking forward to your recipes

  10. Karen says:

    Hi Bridget – I tried this recipe and it was a huge hit – everyone loved them. I substituted the spices in your recipe for 2 teaspoons of pumpkin spice and it worked perfectly. I will definitely make them again. Many thanks!!!!

    1. Hi Karen, Thanks for the suggestion to use pumpkin pie spice. Great idea.

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