Description
These chewy pumpkin molasses cookies are a delightful autumn treat, combining the rich flavors of browned butter, warm spices, pumpkin puree, and molasses. Soft and chewy with a crackled cinnamon sugar coating, they are perfect for cozying up with a cup of tea or sharing at holiday gatherings.
Ingredients
Scale
Wet 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)
Sugars
- 200 g light brown sugar
- 150 g granulated sugar
- 50 g granulated sugar (about 1/4 cup) for coating
Dry Ingredients
- 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)
Instructions
- Brown the Butter: Melt the butter in a small pot over medium heat, whisking gently and occasionally to prevent burning. Once it develops a nutty aroma and browned bits form at the bottom, whisk continuously and then remove from heat immediately to avoid overcooking.
- Cool the Butter: Pour the browned butter into a heat-safe bowl and let it cool at room temperature for about 30 minutes until it is slightly warm or completely cooled.
- Mix Sugars and Butter: In a large bowl, stir together the cooled browned butter with the light brown sugar and granulated sugar until the mixture is smooth and well combined.
- Add Wet Ingredients: Stir in the egg, vanilla extract, and molasses until fully incorporated. Then fold in the pumpkin puree evenly into the mixture.
- Add Dry Ingredients: Combine the cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour, then add them to the wet ingredients. Stir until the dough comes together without overmixing.
- Portion the Dough: Use a heaping 1 1/2 tablespoon cookie scoop or level 2 tablespoon scoop to portion the dough into balls weighing approximately 28-29 grams each for uniform cookies.
- Shape and Chill: Roll each dough ball between your hands to smooth the surface. Place them on a parchment-lined baking sheet, cover, and refrigerate for at least 2 hours or overnight to firm up the dough.
- Preheat Oven and Prepare Coating: 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.
- Coat the Dough Balls: Remove the chilled dough balls from the refrigerator and immediately roll each one in the cinnamon sugar mixture just before baking.
- Bake the Cookies: Place the coated dough balls on parchment-lined half sheet pans and bake in the preheated oven for 10 to 12 minutes. They are done when the tops appear slightly dry but still have moist cracks.
- Cool and Store: Transfer the cookies to a cooling rack. Enjoy them warm or cooled. Store any leftovers in an airtight container for up to one week.
Notes
- Ensure the browned butter is cooled before mixing with sugars to prevent cooking the egg.
- Do not overmix the dough once flour is added to keep cookies tender.
- Chilling the dough is essential for preventing spreading and developing flavor.
- Use parchment paper for easy cleanup and to prevent sticking.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Prep Time: 40 minutes (including cooling and mixing)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cookies, molasses cookies, chewy cookies, autumn cookies, spiced cookies, baked cookies, cinnamon sugar cookies
