Pumpkin Molasses Cookies
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Pumpkin Molasses Cookies are soft, chewy, and full of fall flavor. These cookies combine the richness of molasses with the warm spices of cinnamon, ginger, nutmeg, and ginger, paired with real pumpkin puree.
Fall is in the air and I’m ready for pumpkin season! That means I’ll be cooking and baking all the things with pumpkin in them.
I like to make both sweet and savory pumpkin recipes. For breakfast Copycat Starbucks Pumpkin Scones are my go to. When it’s dinner time I adore this warm and creamy Pumpkin Mac n Cheese recipe. Pumpkin Whoopie Pies with Dulce de Leche filling are perfect for dessert.
Well as soon as I started thinking pumpkin I didn’t have any trouble deciding what to make. I am the cookie queen and our house is like a bakery around the holidays. So I took my favorite pumpkin cookie recipe, used the organic pumpkin puree I had, and made these delicious Pumpkin Molasses Cookies.
What’s the difference between pure pumpkin puree and pumpkin pie filling?
Pumpkin puree and pumpkin pie filling are both made from cooked and mashed pumpkin but they have different uses and different ingredients. Pumpkin puree is cooked pumpkin with no additional spices or sugar. It can be used in both sweet and savory recipes. Pumpkin pie filling contains pumpkin, spices, and sugar or sweetener. It’s usually used just for pumpkin pie.
The cookies turned out soft and sweet. They were full of delicious pumpkin and spice flavor. One bite and it was definitely a taste of fall.
How do you store Pumpkin Molasses Cookies?
Store the cookies in an air tight container for up to 5 days. If they begin to get hard put a piece of bread in the container with them to soften them back up.
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Pumpkin Molasses Cookies
Equipment
Ingredients
- 1/2 cup salted butter softened
- 3/4 cup sugar
- ¼ cup brown sugar
- 1 cup pure Pumpkin Puree
- ¼ cup molasses
- 2 Tablespoons cream cheese
- 2 teaspoons vanilla
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl beat the butter, sugar, brown sugar, and organic pumpkin puree together. Mix well. Add in the molasses, cream cheese, and vanilla and stir until combined.
- In a medium bowl mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Drop onto a cookie sheet by tablespoons. Bake or 10-12 minutes.
- Remove from oven and allow to cool for 2 minutes on the cookie sheet. Transfer to a wire rack and cool completely.
Notes
