Pumpkin Ginger Molasses Cookies
Fall is here and Christmas is coming! What does that mean, you ask? It means it’s time for a a fall-istmas cookie! These pumpkin ginger molasses cookies are the perfect blend of fall (pumpkin) and Christmas (ginger and molasses) and let me tell you, they are de-lic-ious!
The ingredients you’ll need to make these tasty pumpkin ginger molasses cookies
- Butter
- Sugar
- Pumpkin puree
- Molasses
- Egg
- Vanilla
- Flour
- Sea salt
- Spices (cinnamon, ginger, cloves)
- Baking soda
How to make the cookies
- Start by creaming the butter and sugar together with an electric mixer for about 2 minutes, until it’s light and fluffy.
- Add the egg and the pumpkin puree and mix for another minute or so.
- Next, add the molasses and vanilla extract and mix until they’re well blended, about a minute.
- Whisk the flour, sea salt, baking soda, and spices together in a separate bowl.
- Then, slowly add the flour (I’d say, half or so at a time) and mix it until just combined. There shouldn’t be many streaks of flour, and try not to over-mix the dough.
- Cover the dough and pop in the fridge for an hour or so (or a day or two if needed).
- To bake the cookies, let the dough warm up a bit and then using a 1.5 tablespoon scoop, scoop the dough, roll it into balls with your hands, and generously roll the balls in sugar. Then, place them on the baking sheet a couple of inches apart.
- Bake the cookies for about 10 minutes, cool completely, and devour!
TOOLS YOU’LL NEED
Now, about these pumpkin ginger molasses cookies
These pumpkin ginger molasses cookies are literally the perfect texture with tons of thickness and chew. You can really sink your teeth into them, which might be my favorite part.
The cookies have a hint of spicy pumpkin, or wait, maybe they’re more like a pumpkin-y ginger snap. Oh forget it, they’re hard to classify, but they’re soft and chewy, and also a little crispy, and spicy, and just totally delicious. You’ll want to make these cookies all season long!
Ever made your own pumpkin puree? Read how to do it here; it’s kind of fun and it’s perfect for all kinds of recipes and will 100% put you in a fall mood.
Questions about this recipe
Other cookie recipes you’ll love
- Pumpkin Snickerdoodle Cookies
- Chewy Snickerdoodle Cookies
- Chocolate Chip Pecan Cookies
- Homesytle Chocolate Chip Cookies
Pumpkin Ginger Molasses Cookies
ingredients
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 1 egg
- 1 tsp vanilla
- 2 1/4 cups flour
- 1/2 tsp sea salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 2 tsp baking soda
- Extra sugar for rolling
INSTRUCTIONS
- In a large bowl, cream sugar and butter together with an electric mixer until light and fluffy (2 minutes).1/2 cup butter, 1 cup sugar
- Add the egg and pumpkin and continue mixing for 1 minute.1/2 cup pumpkin puree, 1 egg
- Mix in the molasses and vanilla extract until incorporated.1/4 cup molasses, 1 tsp vanilla
- In a separate bowl whisk together the flour, sea salt, spices, and baking soda.2 1/4 cups flour, 1/2 tsp sea salt, 1 1/2 tsp cinnamon, 1 1/2 tsp ground ginger, 1 tsp ground cloves, 2 tsp baking soda
- Slowly add flour mixture to the wet ingredients and stir until just combined.
- Refrigerate 1 hour to 3 days.
To bake:
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Using a 1.5 TBS cookie scoop, scoop dough and roll into a ball with your hands.
- Roll cookies in sugar and place on a lined baking sheet 2 inches apart.
- Bake cookies for 12 minutes, rotating the pan halfway through.
- Cool on the pan until sturdy enough to transfer to a wire rack to cool completely.
- Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.
Molasses cookies are a favorite of our family. The pumpkin addition is just perfect!
Thank you so much! The pumpkin adds just a little something special, haha!
Eek.. 4 days off-line is LONG! I would’ve freaked out too. These look fantastic btw.. pumpkin and ginger snap combined– yum!
I know, it was crazy! Thanks Sarah!
I am always looking for new ways to use pumpkin in the fall and I love this combination of ingredients. The ginger and molasses is perfect alone but add the pumpkin and you have a blue ribbon winner:)
Thank you so much Ali! They sure didn’t last long over here!
Your site looks beautiful! I’m sure it was unnerving to be offline for four days though. These cookies look delicious! Way to come back strong!
Thank you so much Andrea! Haha, I do what I can! 🙂
It’s so stressful when you’re site is down for any reason and I can definitely relate to that! Glad to see you are back with this beautiful recipe! Love the combination of ginger and pumpkin in these cookies! Can’t wait to try them! 🙂
It so is! Thank you so much Sherri! I hope you enjoy your weekend and the cookies!
YUM! These cookies are divine!!
Thank you so much Emily!
I love the traditional pumpkin spice everything but these are a little different. I love it. I think it’s great to see not the same old same old, and these cookies are really delicious.
Haha me too Kaitie, but I’m always looking for ways to use pumpkin in new ways, it’s such a fun way to bring fall into everyday recipes! Thank you so much!
Four days would seem like an eternity if your site is down. Glad you’re back and running. These cookies can be Fall and Christmas for sure. Great pictures..Makes you want to eat them 🙂
You have no idea Stephanie! AH! Thank you so much, I enjoyed eating them all for sure! 🙂
Pumpkin spice and molasses sound like an amazing combo!
Thanks so much John!
When you say rotate halfway through. do you mean rotate the pan, or flip the cookies ?
Hi Kent! I just mean the pan. Most ovens have hot spots or like mine, are much hotter on one side and it helps to bake the cookies evenly. If your oven is pretty even, you can skip this step. Happy baking!
Very delicious and simple to make, everyone loved them. Thanks for sharing .
Hi Shannon! Thank you so much, I am so glad to hear they were a hit! This is one of my favorite recipes! Happy holidays! xoxo
Hi There. Just wondering if these cookies freeze well.
Hey Jenn! Heck yes they do, both the dough and the actual cookies. I usually freeze the actual cookies because I hate waiting for the dough to come up to room temperature when I want to bake them. Happy baking!
Can you use dark brown sugar instead of regular?
Yes, absolutely. In fact, it’ll probably make the flavor even deeper and the cookies chewier.
These cookies are INCREDIBLE! I loved the soft, chewy texture and punch of flavor. Great cookie!
Thank you so much, Dina! I’m thrilled you enjoyed the cookies – one of our faves too!