Name: Soft Pumpkin Molasses Cookies
Prep time: 15 min
Cook time: PT-487564H28M45S
Total time: PT-487564H28M45S
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground cloves; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup brown sugar, packed; 1 large egg; 1/4 cup molasses; 1 cup canned pumpkin puree; 1 tsp vanilla extract

Why You’ll Love This Recipe

These cookies strike a beautiful balance—soft and fluffy, yet full of bold flavor. The molasses adds depth and richness, while the pumpkin keeps them moist for days. They’re easy to make, require no chilling time, and fill your kitchen with the irresistible scent of autumn spices. Great for sharing, gifting, or enjoying with a warm cup of tea or coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground ginger
Ground cloves
Salt
Unsalted butter, softened
Brown sugar
Egg
Molasses
Canned pumpkin puree
Vanilla extract

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, then add molasses, pumpkin puree, and vanilla, mixing until smooth.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until cookies are set and lightly golden on the bottoms.
Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes about 24 cookies
Prep time: 15 minutes
Cook time: 12 minutes per batch
Total time: 27 minutes (plus cooling)

Variations

Roll dough balls in granulated sugar before baking for a sparkly finish.
Add a cream cheese glaze for extra indulgence.
Stir in raisins, dried cranberries, or chopped nuts for added texture.
Use pumpkin pie spice instead of individual spices for convenience.
Make them gluten-free with a 1:1 gluten-free flour blend.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw at room temperature before serving. To restore softness, microwave for a few seconds before enjoying.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-cooked and puréed, with excess moisture removed.

Why are my cookies flat?

Overmixing the dough or using melted butter can cause spreading—use softened butter and mix just until combined.

Can I make the dough ahead of time?

Yes, you can refrigerate it for up to 24 hours before baking.

Are these cookies chewy or cakey?

They have a soft, cake-like texture with a moist crumb.

Can I use blackstrap molasses?

It’s more bitter and intense—regular molasses is recommended for a sweeter cookie.

Can I freeze the dough?

Yes, portion the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.

Can I make them vegan?

Yes, use plant-based butter and an egg substitute like flax egg.

How do I keep them from drying out?

Store them in an airtight container with a slice of bread to maintain softness.

Can I frost them?

Yes, cream cheese frosting pairs wonderfully with these cookies.

What’s the best way to serve them?

They’re delicious on their own, but also great with hot tea, coffee, or a glass of milk.

Conclusion

Soft pumpkin molasses cookies are a delightful seasonal bake that marries the rich flavor of molasses with the cozy spice of pumpkin. Easy to make and perfect for sharing, they’re a warm, fragrant reminder of autumn in every bite.