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
- Pumpkin puree
- 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!
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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
- 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
- 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.
- 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.