Soft and Chewy Pumpkin Molasses Cookies

Soft and Chewy Pumpkin Molasses Cookies are the perfect treat for autumn. These cookies blend the warm flavors of pumpkin and spices with the rich sweetness of molasses. Not only are they soft and chewy, but they’re also incredibly versatile, making them suitable for everything from cozy family gatherings to festive parties. With their delicious flavor and delightful texture, these cookies are sure to become a favorite in your home.

Why You’ll Love This Recipe

• Fall Flavors: Enjoy the taste of autumn with every bite, thanks to pumpkin puree and pumpkin pie spice.
• Easy to Make: This recipe is straightforward, ideal for both novice bakers and experienced cooks.
• Versatile Treat: Perfect for any occasion, whether it’s a holiday gathering or a casual snack.
• Soft and Chewy Texture: These cookies stay soft and chewy, ensuring a delightful experience with each cookie.
• Perfectly Spiced: The combination of spices creates a warm flavor that complements the pumpkin without overpowering it.

Tools and Preparation

Before you dive into baking these delicious Soft and Chewy Pumpkin Molasses Cookies, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Stand mixer (or hand mixer)
• Mixing bowls
• Measuring cups
• Baking sheets
• Parchment paper
• Cookie scoop

Importance of Each Tool

• Stand mixer: Provides consistent mixing, making it easy to achieve a creamy batter without much effort.
• Parchment paper: Prevents sticking and helps ensure even baking for perfectly shaped cookies.

Ingredients

To prepare your Soft and Chewy Pumpkin Molasses Cookies, you will need the following ingredients:

Dry Ingredients

• 2 1/3 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tablespoon pumpkin pie spice
• 1/4 tsp black pepper

Wet Ingredients

• 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

How to Make Soft and Chewy Pumpkin Molasses Cookies

Step 1: Prepare Dry Ingredients

Whisk together the dry ingredients in a bowl:
1. Combine flour, baking soda, salt, pumpkin pie spice, and black pepper.
2. Set aside for later use.

Step 2: Mix Wet Ingredients

In a stand mixer:
1. Beat the butter on medium speed until smooth and creamy.
2. Add brown sugar, molasses, and pumpkin puree; mix for 2 minutes while scraping down sides as necessary.

Step 3: Incorporate Egg

Add the egg to the mixture:
1. Beat well for about 1 minute until fully combined.

Step 4: Combine Mixtures

Bring it all together:
1. Reduce mixer speed to low.
2. Gradually add dry ingredients to wet mixture until just combined—avoid overmixing.

Step 5: Chill Dough

Prepare dough for shaping:
1. Divide dough in half; wrap each half in plastic wrap.
2. Freeze for at least 30 minutes or refrigerate for at least 1 hour to make handling easier.

Step 6: Preheat Oven & Prepare Sheets

Bake time preparation:
1. Preheat oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.

Step 7: Shape Cookies

Roll out your cookies:
1. Use a small bowl of sugar for rolling.
2. Divide chilled dough into 12 pieces; roll each piece into a ball using your hands or a cookie scoop.
3. Roll balls in sugar before placing on cookie sheets—space them about an inch apart.

Step 8: Bake Cookies

Get those cookies cooking:
1. Press down cookies gently with the bottom of a glass until they are between 1/4 and 1/2 inch thick.
2. Bake in preheated oven for 12-14 minutes or until tops feel set to touch.

Step 9: Cool & Serve

Finish up:
1. Allow cookies to cool on sheets for about 5 minutes before transferring them to a cooling rack.
2. Enjoy your Soft and Chewy Pumpkin Molasses Cookies warm!

With this guide, you’re equipped to create deliciously soft cookies that celebrate fall flavors beautifully!

How to Serve Soft and Chewy Pumpkin Molasses Cookies

Soft and chewy pumpkin molasses cookies are a delightful treat perfect for any occasion. Here are some serving suggestions that will elevate your cookie experience.

With a Glass of Milk

• Pairing these cookies with a cold glass of milk enhances their flavor and provides a classic comfort.

A Side of Whipped Cream

• Serve warm cookies with a dollop of whipped cream on top for an indulgent dessert twist.

Drizzled with Maple Syrup

• Adding a light drizzle of maple syrup can bring out the pumpkin flavor and add extra sweetness.

Accompanied by Fresh Fruit

• Fresh slices of apples or pears can add a refreshing contrast to the rich flavors of the cookies.

With a Cup of Tea or Coffee

• Enjoying these cookies with your favorite hot beverage makes for a cozy snack time.

How to Perfect Soft and Chewy Pumpkin Molasses Cookies

To ensure your cookies turn out perfectly soft and chewy, follow these helpful tips.

• Chill the Dough: Allowing the dough to chill makes it easier to handle and prevents spreading during baking.
• Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for better mixing.
• Don’t Overmix: Combine wet and dry ingredients just until incorporated to keep the cookies tender.
• Measure Flour Correctly: Spoon flour into your measuring cup for accuracy; packing it too tightly can lead to dry cookies.
• Watch Baking Time: Check your cookies as they bake; they should look set but still soft in the center when done.

Best Side Dishes for Soft and Chewy Pumpkin Molasses Cookies

These delicious cookies pair well with various side dishes that complement their flavors perfectly. Here are some great options.

1. Cream Cheese Frosting: A sweet and tangy frosting that adds richness to each bite.
2. Vanilla Ice Cream: The creamy texture contrasts beautifully with warm cookies, making it an irresistible combination.
3. Cinnamon Sugar Pudding: This warm pudding brings comforting spices that match the cookie’s flavor profile.
4. Nutty Granola: A crunchy side that adds texture, balancing out the softness of the cookies.
5. Pumpkin Spice Latte: A seasonal drink that enhances the pumpkin flavors, creating a cozy treat pairing.
6. Caramel Sauce: Drizzling caramel on top turns your cookie experience into an elevated dessert delight.

Common Mistakes to Avoid

Baking can be tricky, especially when it comes to cookies. Here are some common mistakes to watch out for while making Soft and Chewy Pumpkin Molasses Cookies.

• Not measuring ingredients accurately: Using too much or too little of an ingredient can drastically change the cookie’s texture. Always use measuring cups and spoons for precise measurements.
• Skipping the chilling step: If you skip chilling the dough, your cookies may spread too much during baking. Chilling makes the dough easier to handle and results in thicker cookies.
• Overbaking the cookies: Each oven is different. If you bake them for too long, they will become hard instead of soft and chewy. Keep an eye on them and take them out as soon as they feel set.
• Using expired ingredients: Old baking soda or spices can affect the flavor and texture of your cookies. Always check the expiration dates before use.
• Not letting cookies cool properly: Allowing cookies to cool on the baking sheet for a few minutes ensures they set correctly. If you move them too soon, they may fall apart.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to maintain freshness.
• They can last up to 1 week in the refrigerator.

Freezing Soft and Chewy Pumpkin Molasses Cookies

• Place cooled cookies in a freezer-safe bag or container.
• They will stay good for up to 3 months in the freezer.

Reheating Soft and Chewy Pumpkin Molasses Cookies

• Oven: Preheat to 350°F and bake for about 5 minutes until warm.
• Microwave: Heat one cookie at a time for about 10-15 seconds for a soft texture.
• Stovetop: Place on a skillet over low heat, turning occasionally until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about Soft and Chewy Pumpkin Molasses Cookies.

How do I make Soft and Chewy Pumpkin Molasses Cookies gluten-free?

You can substitute regular flour with a gluten-free flour blend. Make sure that it includes xanthan gum for better texture.

Can I use fresh pumpkin puree instead of canned?

Yes! Fresh pumpkin puree works great; just ensure it’s well-drained to avoid excess moisture in your dough.

How do I store leftover Soft and Chewy Pumpkin Molasses Cookies?

Store them in an airtight container at room temperature or refrigerate them for longer freshness.

What variations can I make with this cookie recipe?

You can add chocolate chips, nuts, or dried fruits for extra flavor. Spices can also be adjusted according to your preference.

Can I freeze the cookie dough?

Absolutely! You can freeze the dough before baking. Just shape it into balls, freeze them on a baking sheet, then transfer to a bag once solid.

Final Thoughts

These Soft and Chewy Pumpkin Molasses Cookies capture the essence of autumn with their warm spices and delightful texture. They are perfect for sharing at gatherings or enjoying with a cup of tea. Feel free to customize this recipe by adding your favorite mix-ins like chocolate chips or nuts!

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Soft and Chewy Pumpkin Molasses Cookies

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• Author: Jennifer
• Total Time: 29 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the comforting flavors of autumn with these Soft and Chewy Pumpkin Molasses Cookies. These delightful treats combine the rich sweetness of molasses with the warm essence of pumpkin and spices, creating a cookie that is both soft and chewy. Whether you’re hosting a family gathering, attending a festive party, or simply enjoying a cozy night in, these cookies are versatile enough to suit any occasion. Their delightful texture and perfectly spiced flavor will quickly make them a beloved favorite in your home.

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Ingredients

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• 2 1/3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1/4 tsp black pepper
• 8 tbsp butter (room temperature)
• 1 cup brown sugar (packed)
• 1/4 cup molasses
• 2/3 cup pumpkin puree
• 1 large egg
• 1/2 cup sugar (for rolling)

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Instructions

1. Whisk together flour, baking soda, salt, pumpkin pie spice, and black pepper in a bowl. Set aside.
2. In a stand mixer, beat the butter until creamy. Add brown sugar, molasses, and pumpkin puree; mix for about 2 minutes.
3. Incorporate the egg and mix for another minute until fully combined.
4. Gradually add the dry mixture to the wet ingredients on low speed until just mixed. Avoid overmixing.
5. Chill the dough by dividing it into two halves and wrapping in plastic wrap for at least 30 minutes.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll chilled dough into balls, coat in sugar, and place on sheets about an inch apart.
8. Press down gently with a glass until about 1/4 to 1/2 inch thick.
9. Bake for 12-14 minutes until set but soft in the center. Cool before serving.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (approximately 28g)
• Calories: 120
• Sugar: 10g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 15mg