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Pumpkin Molasses Cookies

Pumpkin molasses cookies with deep spiced flavor, crinkled tops, and a soft chewy center. The dough is chilled for 30 minutes, then baked at 375F until just set so they stay tender.
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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: 120
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
  1. Preheat oven to 375F and line baking sheets with parchment or a nonstick liner for easy release.
  2. Blot the pumpkin puree very dry, then whisk together all dry ingredients in a bowl until evenly combined.
  3. Beat the softened unsalted butter and packed brown sugar until smooth, then add the egg, molasses, blotted pumpkin, and vanilla and mix until glossy.
Chill and bake
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain, then refrigerate the dough for 30 minutes (the dough will firm up and scoop cleanly).
  2. Scoop dough into 1-1/2 tablespoon balls, roll each ball in granulated sugar, and place them spaced on the lined baking sheets (they should look lightly sparkly and coated).
  3. Bake for 9-11 minutes at 375F until crinkled at the edges and set around the centers, and do not overbake so the cookies stay soft and chewy.

Notes

Pro tip: blotting the pumpkin puree very dry prevents cakey cookies and helps the crinkled tops form. Store airtight at room temperature up to 4 days or refrigerate up to 7 days; freeze baked cookies up to 2 months for best texture. For a dairy-free swap, use a 1:1 plant-based butter stick (solid, for baking) instead of unsalted butter.