Description
These Chewy Pumpkin Spice Molasses Cookies combine the warm flavors of molasses, pumpkin, and aromatic spices for a perfect soft and chewy treat. Browned butter adds a rich, nutty depth that pairs beautifully with the cozy pumpkin and spice blend. Rolled in cinnamon sugar before baking, these cookies offer a flavorful, lightly crisp exterior with a tender, moist interior—ideal for fall or holiday baking.
Ingredients
Scale
Wet Ingredients
- 226 g unsalted butter (1 cup)
- 1 large egg (50 g without shell), room temperature
- 1 tsp vanilla extract
- 35 g molasses (2 tablespoons)
- 56 g canned pumpkin puree
Sugars
- 200 g light brown sugar
- 150 g granulated sugar
- 50 g sugar (for rolling)
Dry Ingredients & Spices
- 295 g all-purpose flour
- 1 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 2 tsp ground cinnamon (for rolling)
Instructions
- Brown the Butter: Melt the butter in a small pot over medium heat. Whisk gently and continuously once you notice the butter starting to brown at the bottom. Continue whisking until the butter smells nutty and some brown bits form. Remove from heat immediately to prevent burning.
- Cool the Browned Butter: Pour the browned butter into a heat-safe bowl and let it cool at room temperature for about 30 minutes until slightly warm or fully cooled.
- Mix Sugars and Butter: In a large bowl, combine the cooled browned butter, light brown sugar, and granulated sugar. Stir until the mixture is smooth and well combined.
- Add Wet Ingredients: Stir in the egg, vanilla extract, and molasses until fully incorporated. Then fold in the pumpkin puree until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, salt, allspice, cloves, ginger, and baking soda. Gradually add the dry ingredients to the wet mixture and stir until the dough comes together evenly.
- Portion the Dough: Using a heaping 1 1/2 tablespoon cookie scoop (or a level 2 tablespoon scoop), portion the dough into approximately 28-29 gram balls. Rolling dough balls between your hands smooths their surfaces.
- Chill the Dough: Place the dough balls on a parchment-lined cookie sheet, cover, and refrigerate for at least 2 hours or overnight. This step helps develop flavor and texture.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and remove the dough from the refrigerator.
- Prepare Cinnamon Sugar: In a small bowl, combine the 50 grams of sugar with 2 teaspoons of cinnamon. Roll each chilled dough ball in the cinnamon sugar mixture right before baking.
- Bake the Cookies: Arrange the coated dough balls on parchment-lined half sheet pans, spacing them adequately. Bake in the preheated oven for 10-12 minutes, or until cookies appear slightly dry on top but remain moist in the cracks.
- Cool and Store: Transfer the baked cookies to a cooling rack. Enjoy them warm or cooled. Store any leftovers in an airtight container for up to one week.
Notes
- Browned butter adds a nutty depth of flavor; be careful not to burn it.
- Chilling the dough is essential for chewy texture and flavor development.
- Weighing the dough balls ensures uniform cookie size and even baking.
- Cookies can be stored at room temperature in an airtight container for up to one week.
- For extra softness, slightly underbake the cookies.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Prep Time: 45 minutes (includes dough chilling time)
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice cookies, molasses cookies, chewy cookies, fall cookies, brown butter cookies, pumpkin desserts, holiday baking
