Chewy Pumpkin Molasses Cookies
Servings 24 cookies
Ingredients
For the Cookies
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¼ cup dark brown sugar packed
- ¼ cup full-flavor molasses not blackstrap
- ½ cup pure pumpkin puree well drained, not pie filling
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour spooned and leveled
- 2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon black pepper optional
- ¾ teaspoon salt
For Rolling
- ½ cup granulated sugar
Instructions
Make the Dough
- Spread the pumpkin puree on paper towels and press with more towels on top to drain out as much moisture as possible.
- Beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the molasses, drained pumpkin, egg, and vanilla until smooth.
- Whisk the flour, baking soda, pumpkin pie spice, ginger, cloves, black pepper, and salt. Stir into the wet mixture just until combined.
Roll and Bake
- Preheat the oven to 350F and line two baking sheets with parchment.
- Scoop tablespoon-sized balls, roll each in the reserved granulated sugar, and space them 2 inches apart.
- Bake 10 to 12 minutes, until the tops are cracked and the edges look set.
- Let the cookies rest on the sheet 3 minutes, then transfer to a wire rack to cool.
Notes
- Drain the pumpkin: This is the key to chewy, not cakey, cookies.
- Use full-flavor molasses: Skip blackstrap, which is bitter.
- Make ahead: Freeze the sugared dough balls and bake from frozen, adding a minute or two.