Soft and Chewy Pumpkin Molasses Cookies

If you’re looking for a delightful treat that captures the essence of autumn, then these Soft and Chewy Pumpkin Molasses Cookies are just what you need! With their warm spices and rich pumpkin flavor, they are sure to become a favorite in your household. Perfect for busy weeknights or family gatherings, these cookies bring a cozy feel to any occasion. Plus, the combination of molasses and pumpkin makes them irresistibly soft and chewy. Trust me; everyone will be reaching for seconds!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal fuss, you can whip up a batch of these cookies even on your busiest days.
• Family-Friendly Appeal: Kids (and adults!) love the sweet, spiced flavor of these cookies. They are perfect for sharing!
• Make-Ahead Convenience: The dough can be chilled ahead of time, making it easy to bake fresh cookies whenever the craving strikes.
• Delicious Flavor: The blend of molasses and pumpkin creates a rich taste that’s truly comforting.
• Perfectly Soft and Chewy: These cookies are baked to perfection, giving you that ideal texture in every bite.

Ingredients You’ll Need

To make these Soft and Chewy Pumpkin Molasses Cookies, you’ll only need some simple, wholesome ingredients that you might already have in your pantry. Let’s take a look at what you’ll need:

For the 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! Here are some fun ideas to switch things up:

• Add Chocolate Chips: Fold in some dark or semi-sweet chocolate chips for an extra indulgent treat.
• Incorporate Nuts: Chopped walnuts or pecans can add a nice crunch and enhance the flavor.
• Spice it Up: Try adding a dash of cayenne pepper for a little kick!
• Gluten-Free Option: Swap out regular flour for a gluten-free blend to make these cookies suitable for everyone.

How to Make Soft and Chewy Pumpkin Molasses Cookies

Step 1: Prepare 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 the dry ingredients are evenly distributed before they meet the wet ingredients. It’s crucial for achieving an even texture throughout your cookies!

Step 2: Cream the Butter and Sugars

In your stand mixer with a paddle attachment (or using a hand mixer), beat the room-temperature butter until it’s smooth and creamy. Then add in the packed brown sugar along with molasses and pumpkin puree. Beat this mixture for about 2 minutes; it should be light and fluffy! Remember to scrape down the sides of your bowl as needed so everything gets mixed well.

Step 3: Add Egg

Next, crack in the egg and beat everything together for about one minute. This helps bind all the ingredients together while adding moisture.

Step 4: Combine Wet and Dry Ingredients

Now it’s time to mix! Reduce your mixer speed to low and carefully add in your dry ingredients from Step 1. Mix until just combined—overmixing can lead to tough cookies, which we definitely want to avoid!

Step 5: Chill the Dough

Your dough will be very soft at this stage—this is normal! Divide it in half, wrap each piece in plastic wrap, and chill in the freezer for at least 30 minutes or refrigerate for at least an hour. Chilling helps firm up the dough so it’s easier to work with later.

Step 6: Preheat Your Oven

While your dough chills, preheat your oven to 350° F (175° C) and line two baking sheets with parchment paper. This way, you’re all set when you’re ready to bake!

Step 7: Shape Your Cookies

Once chilled, take one packet of dough out at a time. Roll it into small balls (about 12 pieces per half) using a cookie scoop if you have one—it ensures they’re all uniform! Roll each ball into sugar before placing them on your prepared baking sheets.

Step 8: Flatten Them Out

Using the bottom of a glass or measuring cup, gently press each cookie ball down until they’re about ¼ to ½ inch thick. Leave about an inch between each cookie on the sheet so they have room to spread while baking.

Step 9: Bake!

Pop those cookie sheets into your preheated oven and bake for about 12-14 minutes or until they feel set on top but still look soft. The aroma wafting through your kitchen will be heavenly!

Step 10: Cool Down

After baking, let them cool on the sheets for about five minutes before transferring them onto a cooling rack. This brief cooling period allows them to firm up just enough without becoming too hard.

Step 11: Enjoy!

Finally, dig into these warm Soft and Chewy Pumpkin Molasses Cookies straight out of the oven—or save some for later if you can resist! Enjoy every delicious bite!

Pro Tips for Making Soft and Chewy Pumpkin Molasses Cookies

Making these cookies is a delightful experience, and a few handy tips can ensure they turn out perfectly every time!

• Use fresh pumpkin puree: Fresh pumpkin puree enhances the flavor and moisture of your cookies. If you can, try roasting and pureeing your own pumpkins for the best taste.

• Chill the dough: Allowing the dough to chill not only makes it easier to handle but also helps develop the flavors. The longer you chill, the softer and chewier your cookies will be!

• Measure flour correctly: Spoon and level your flour into the measuring cup rather than scooping directly from the bag. This prevents adding too much flour, which can lead to dry cookies.

• Don’t skip the black pepper: It may sound unusual, but a hint of black pepper adds depth and warmth to your cookies that beautifully complements the pumpkin and molasses.

• Store properly: Keep your cookies in an airtight container at room temperature to maintain their softness. You can also freeze them for later enjoyment!

How to Serve Soft and Chewy Pumpkin Molasses Cookies

These delightful cookies not only taste amazing but also look beautiful when served right. Here are some fun ideas for presenting them!

Garnishes

• Sprinkle of cinnamon sugar: Mixing a little cinnamon with sugar adds a lovely touch on top of each cookie for an extra hint of spice.
• Chocolate drizzle: A simple drizzle of melted dairy-free chocolate over the cooled cookies creates a stunning visual contrast and a rich flavor enhancement.

Side Dishes

• Hot apple cider: This warm, spiced beverage pairs perfectly with the flavors of pumpkin and molasses, creating a cozy autumn atmosphere.
• Vanilla non-dairy ice cream: A scoop of creamy vanilla ice cream on the side adds a refreshing contrast to these warm cookies, making for an indulgent dessert.
• Fruit salad: A light fruit salad with seasonal fruits like apples, pears, and cranberries provides a refreshing balance to the sweetness of the cookies.
• Chai tea: The aromatic spices in chai tea mirror those in your cookies, creating a harmonious pairing that warms both body and soul.

Now you’re all set to enjoy your Soft and Chewy Pumpkin Molasses Cookies in style! Whether you’re sharing them with friends or savoring them solo with a cup of tea, they’re sure to bring a touch of fall magic to any occasion. Happy baking!

Make Ahead and Storage

These Soft and Chewy Pumpkin Molasses Cookies are perfect for meal prep! You can make the dough in advance and store it, ensuring you have delicious cookies ready whenever the craving strikes.

Storing Leftovers

• Allow the cookies to cool completely.
• Place them in an airtight container.
• Store at room temperature for up to a week.
• For longer freshness, consider layering them with parchment paper to prevent sticking.

Freezing

• Once baked, let the cookies cool completely.
• Place them in a single layer on a baking sheet and freeze until solid.
• Transfer the frozen cookies to a freezer-safe bag or container.
• They can be stored in the freezer for up to 3 months.

Reheating

• Preheat your oven to 350° F (175° C).
• Place cookies on a baking sheet.
• Bake for about 5-7 minutes until warm and soft.
• Enjoy them as if they were just baked!

FAQs

Here are some common questions about our Soft and Chewy Pumpkin Molasses Cookies.

Can I use fresh pumpkin puree for these cookies?

Absolutely! Fresh pumpkin puree works wonderfully. Just ensure it’s well-drained so your cookies maintain the right consistency.

How do I get my Soft and Chewy Pumpkin Molasses Cookies to stay soft?

To keep your cookies soft, avoid overbaking them. They should feel set but still slightly underbaked when you pull them out of the oven.

What can I substitute if I don’t have molasses?

If you don’t have molasses, consider using honey or maple syrup as an alternative. The flavor will be different but still delicious!

Can I add chocolate chips or nuts?

Certainly! Feel free to mix in chocolate chips or nuts into the dough for added texture and flavor.

Final Thoughts

I hope you enjoy making these Soft and Chewy Pumpkin Molasses Cookies as much as I do! They are a delightful way to bring the flavors of autumn into your home, perfect for sharing with family and friends. Whether enjoyed warm from the oven or stored for later, these cookies are sure to become a favorite treat. Happy baking!