Description
These Pumpkin Molasses Cookies have soft, chewy centers, crisp turbinado sugar crusts, and plenty of warm fall spice. Pumpkin puree and dark molasses create a tender, richly flavored cookie with classic crackled tops.
Ingredients
2 ½ cups (300 g) unbleached all-purpose flour
10 g cornstarch
1 teaspoon baking soda
1 ¾ teaspoons pumpkin pie spice
1 ½ teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon salt
10 tablespoons unsalted butter, softened
1/3 cup (67 g) granulated sugar
1/3 cup (73 g) dark brown sugar, packed
1/2 cup (100 g) well-drained pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup (107 g) molasses
2/3 cup turbinado sugar
Instructions
- Drain the pumpkin puree by spreading it in a thin layer on a large plate. Place a paper towel on top and gently press to absorb excess moisture. Replace the paper towels as needed until the puree is thick like mashed potatoes and has reduced by roughly one-third.
- Position an oven rack in the center and preheat the oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, pumpkin pie spice, ground ginger, ground cloves, black pepper, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, scraping down the bowl as necessary.
- Reduce the mixer to medium-low. Add the drained pumpkin puree, egg yolk, and vanilla and beat for about 30 seconds. Scrape down the bowl, add the molasses, and beat on medium speed for another 30 seconds.
- Reduce the mixer to low and add the flour mixture in 3 additions, mixing just until each addition is incorporated. Scrape down the bowl, then mix for another 30 seconds on medium-low until evenly blended.
- Place the turbinado sugar in a shallow dish. Portion the dough into heaping tablespoons of approximately 35 g each and roll into 1 ½-inch balls.
- Roll each dough ball in turbinado sugar until completely coated. Arrange on the prepared baking sheets about 2 inches apart.
- Bake one sheet at a time on the center rack for 10-12 minutes, rotating the baking sheet halfway through. The cookies are ready when the edges are set, the centers remain soft, and small, slightly underbaked-looking cracks appear on top.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Use plain pumpkin puree rather than pumpkin pie filling for the correct sweetness, spice level, and consistency.
Draining the pumpkin puree is important for producing chewy cookies instead of overly cakey cookies.
Do not overbake the cookies. Slightly underbaked-looking centers will continue to set on the hot baking sheet and remain softer after cooling.
Granulated sugar can replace the turbinado sugar, although the coating will have a finer, less crunchy texture.
White chocolate chips, finely chopped pecans, or walnuts can be added for variation.
Store completely cooled cookies in an airtight container at room temperature for 3-4 days.
Freeze baked cookies in an airtight freezer-safe container with parchment between layers for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 17 g
- Sodium: 75 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg
