Fall in love with these delicious soft pumpkin molasses cookies made with simple ingredients liked canned pumpkin and oats. They are the perfect accompaniment to a piping hot cup of coffee.
These cookies are exactly what I think of when daydreaming about fall comfort food… pumpkin, molasses, and warm spices. Brew yourself a pot of coffee and make yourself a batch of these cookies ASAP. Seriously! I mean it is national homemade cookie day after all. ?
As a kid, I never really appreciated the flavor of molasses but now I am so excited to start adding it to more recipes this fall. I used the molasses as a replacement for some of the sugar in these cookies so they are a little less sweet than normal. Which only makes them better in my opinion! Of course, you can’t make any fall recipe without incorporating a little bit of pumpkin in there as well.
Ingredients You’ll Need
- Old-Fashioned Oats: I like the texture of old fashioned oats best for cookies, but you could also use quick oats/instant oats in these cookies.
- All Purpose Flour & Baking Soda: Adds to the fluffy texture of this soft molasses cookie recipe.
- Pumpkin Pie Spice: I always keep a jar of pumpkin pie spice in my pantry for fall baking recipes like this one but you can also make your own or substitute with ground cinnamon.
- Butter: Unsalted butter is best, but if you only have salted butter on hand – just add a little less salt to your dough.
- Sugar & Molasses: Granulated sugar adds most of the sweetness, while molasses adds a little sweetness but a ton of rich flavor.
- Canned Pumpkin Puree: make sure to buy the plain canned pumpkin puree and not pumpkin pie filling which is already pre-sweetened.
- Egg: adds structure to these molasses oatmeal cookies. You can substitute with 1 flax egg (mix 1 tablespoon flaxseed with 2 1/2 tablespoons water and let sit until gel forms) if you want to make these cookies egg free.
- Vanilla Extract: adds a hint of lovely vanilla flavor to these pumpkin cookies.
How to Make Soft Pumpkin Molasses Cookies
Combine the Dry Ingredients: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and oats.
Mix the Wet Ingredients: In a separate bowl, mix together the butter, sugar, molasses, and pumpkin with a stand mixer or hand-held electric mixer. Add the egg and vanilla and mix again.
Combine: Pour the flour mixture into the wet ingredient mixture and beat until smooth. Cover with plastic wrap and chill in the fridge for 30 minutes.
Bake: Place rounded, tablespoon-size scoops of dough onto a baking sheet. Bake for 8-12 minutes or until lightly browned. Place cookie sheet on a rack to cool and then transfer cookies to the rack. Allow to cool completely.
Make Glaze (Optional): To make the glaze, sift the powdered sugar into a bowl and stir in the milk and maple syrup until smooth. Use a fork to drizzle the glaze over these soft molasses cookies. Let sit for a couple of minutes to allow the glaze to set and then enjoy!
What Kind of Molasses is Best for Cookies?
When shopping for molasses in the store, you’ll come across a few different varieties. Light molasses has a less intense flavor, while dark molasses has a strong/rich flavor. Choose based on your preference for how molasses-forward you want your cookies to taste.
Do I Have to Chill the Dough?
Pumpkin adds a lot of moisture to the cookie dough so it can be sticky and difficult (but not impossible) to scoop. You could skip it if you’re in a hurry, but we recommend chilling the dough for at least 30 minutes before baking so that it is easier to handle.
Can I Make These Gluten Free?
I haven’t tested any gluten free flours on this recipe specifically, but it should work well with any cup-for-cup gluten free flours on the market. Be sure to use gluten-free certified oats as well.
More Delicious Recipes You’ll Love
- Vegan Pumpkin Gingerbread
- Pumpkin Spice Baked Oatmeal
- Pumpkin Spice Smoothie
- Vegan Pumpkin Donuts with Maple Frosting
- Strawberry Dark Chocolate Cookies
- White chocolate cranberry oatmeal cookies
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Pumpkin Molasses Cookies
Fall in love with these delicious pumpkin molasses cookies made with simple ingredients liked canned pumpkin and oats. They are the perfect accompaniment to a piping hot cup of coffee. Course Cookie, DessertCuisine American Prep Time 40 minutes minutesCook Time 15 minutes minutesTotal Time 55 minutes minutes Servings 20 cookies Calories 109kcal Author Deborah Murphy
Ingredients
Cookies:
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 1/2 cup old fashioned oats
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1/2 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Glaze:
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon maple syrup
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Sift together the flour, baking soda, and pumpkin pie spice into the same bowl, then stir in the oats.
- In a small bowl, mix together the butter, sugar, molasses, and pumpkin with a mixer until well combined. Add the egg and vanilla and mix again.
- Pour in the flour/oat mixture and beat until smooth. Cover with plastic wrap and set in the fridge for at least 30 minutes to chill.
- After chilling, place dough onto a baking sheet using a tablespoon. Bake for 8-12 minutes or until lightly browned.
- Place cookie sheet on a rack to cool and then transfer cookies to the rack. Allow to cool completely.
- To make the glaze, sift the powdered sugar into a bowl and stir in the milk and maple syrup until smooth. Use a fork to drizzle over the cookies. Let sit for a couple of minutes to allow the glaze to set and then enjoy!
Notes
Storage: store in an airtight container on the counter for up to 4 days. Freeze in a bag or airtight container for up to 6 months. Make it Vegan: use vegan butter and replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water – let sit until if forms a gel and then use in the recipe in place of the egg. Recipe inspired by these spiced pumpkin oatmeal cookies
Nutrition
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 110mg | Fiber: 1g | Sugar: 13g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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