Name: Chewy Pumpkin Molasses Cookies Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 2 h 31 min
Cuisine: American
Ingredients: 226 g unsalted butter (1 cup); 1 large egg (50 g without shell), room temperature; 1 tsp vanilla extract; 35 g molasses (2 tablespoons); 56 g canned pumpkin puree (about 1/4 cup); 200 g light brown sugar; 150 g granulated sugar; 50 g granulated sugar (about 1/4 cup) for coating; 295 g all-purpose flour (about 2 1/2 cups); 1 1/2 tsp ground cinnamon; 3/4 tsp salt; 3/4 tsp ground allspice; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1 tsp baking soda; 2 tsp ground cinnamon (for coating)

Ingredients

226 g unsalted butter (1 cup)

200 g light brown sugar

150 g granulated sugar

1 large egg (50 g without shell), room temperature

1 tsp vanilla extract

35 g molasses (2 tablespoons)

56 g canned pumpkin puree (about 1/4 cup)

1 1/2 tsp ground cinnamon

3/4 tsp salt

3/4 tsp ground allspice

1/4 tsp ground cloves

1/4 tsp ground ginger

1 tsp baking soda

295 g all-purpose flour (about 2 1/2 cups)

50 g granulated sugar (about 1/4 cup)

2 tsp ground cinnamon

Instructions

Step 1: Melt the butter in a small pot over medium heat, whisking gently and occasionally to prevent burning. As it begins to brown and develops a nutty aroma with browned bits forming on the bottom, whisk continuously. Remove from heat immediately to prevent overcooking.

Step 2: Pour the browned butter into a heat-safe bowl and let it cool for 30 minutes at room temperature until it is slightly warm or completely at room temperature.

Step 3: In a large bowl, stir together the cooled browned butter with the light brown sugar and granulated sugar until smooth and well combined.

Step 4: Stir in the egg, vanilla extract, and molasses until fully incorporated, then fold in the pumpkin puree until evenly mixed.

Step 5: Add the cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour to the wet ingredients. Stir until the dough comes together without overmixing.

Step 6: Using a heaping 1 1/2 tablespoon cookie scoop or a level 2 tablespoon scoop, portion the dough into balls weighing approximately 28-29 grams each for uniform cookies.

Step 7: Roll each dough ball between your hands to smooth the surface, then place them on a parchment-lined baking sheet. Cover and refrigerate for at least 2 hours or overnight to firm up the dough.

Step 8: Preheat your oven to 350°F (175°C). In a bowl, mix the 50 grams of sugar with 2 teaspoons of cinnamon to create the cinnamon sugar coating.

Step 9: Remove the chilled dough balls from the refrigerator and roll each one in the cinnamon sugar mixture immediately before baking.

Step 10: Place the coated dough balls on parchment-lined half sheet pans and bake in the preheated oven for 10 to 12 minutes. The cookies are done when they look slightly dry on top but still have moist cracks.

Step 11: Transfer the cookies to a cooling rack. Enjoy them warm or cooled.

Tips & Variations

Use a cookie scoop for evenly sized cookies to ensure uniform baking.

Chilling the dough overnight intensifies flavors and helps achieve the perfect chewy texture.

For a deeper molasses flavor, try using blackstrap molasses, but reduce the amount slightly to avoid bitterness.

Add chopped nuts or chocolate chips for extra texture and flavor variety.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin first, removing excess moisture so the dough consistency remains similar.

Why is the dough refrigerated before baking?

Chilling the dough firms it up, making it easier to handle and preventing excessive spreading during baking. It also allows the flavors to meld for a better taste.