These are the very best soft and chewy pumpkin ginger molasses cookies!
I got this great idea (or what I thought was a great idea at the time…) to update my blog to a more food focused design, you know with those giant food photos and a super cool detailed recipe index. Sounds simple right? Maybe even a little fun? I thought so too! …but, that was 4 days ago!
What I thought would be a simple transformation, my web designer informed me was a major site overhaul. Oops… So, as I hope you’ve noticed, I’ve been down and out for days now (and in the blogosphere, that’s an eternity)!
To go hand-in-hand with my crazy mixed up, completely unintentional blog redesign, which by the way still isn’t complete (but I couldn’t take it anymore…just get me LIVE and we can fix it later!), I needed to come back with a crazy mixed up recipe!
These pumpkin ginger molasses cookies are perfect! It doesn’t get any more confusing. Are they fall? Or are they Christmas? I just don’t know, but that’s the beauty of it, they can be either or…both!
They have a hint of spicy pumpkin, or no wait, maybe they’re more like a ginger snap…oh forget it, they’re just soft and chewy and delicious, you’ll want to make them all season long!
And yes, I absolutely, 100% recommend making these with homemade pumpkin puree if you can, the flavor is incredible! Read this post for all the information, it’s so easy!
Pumpkin Ginger Molasses Cookies
Ingredients
- 1/2 cup butter
- 1 cup sugar, plus some for rolling
- 1/2 cup fresh pumpkin puree
- 1/4 cup molasses
- 1 egg
- 1 tsp vanilla
- 1/2 tsp sea salt
- 1-1/2 tsp cinnamon
- 1-1/2 tsp ground ginger
- 1 tsp ground cloves
- 2-1/4 cups flour
- 2 tsp baking soda
Instructions
- In a large bowl, cream sugar and butter.
- Add the egg and pumpkin mix well.
- Stir in the molasses and vanilla and mix until well incorporated.
- Stir in the salt and spices.
- In a medium bowl whisk together the flour and baking soda.
- Slowly add flour mixture to the wet ingredients and stir until well mixed.
- Refrigerate 1 hour to 3 days.
To bake:
- Preheat oven to 350 degrees.
- Scoop dough by the tablespoon and roll into a ball.
- Roll cookies in sugar and place on a lined baking sheet.
- Bake for 12 minutes, rotating halfway through.
- Cool on wire rack and store in an airtight container.
Nutrition
Make these cookies with homemade pumpkin puree and then use the remaining pumpkin to make these pumpkin snickerdoodles! It’s a double win!
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 look 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 really look 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?