The perfect combination of fall flavor baked into one bite-sized cookie, these Pumpkin Ginger Molasses Cookies are easy to make and so delicious you'll be baking them again and again throughout the autumn season!
COOK + BAKE | Updated September 13, 2023
Fall is the perfect time for baking a few different cookie recipes.
While you likely have favorites you turn to year after year, it is fun to pick a couple new varieties to throw into the mix. There are so many options for pumpkin flavored cookies, but this one, Pumpkin Ginger Molasses, is really a star, packed with everything you want in a cookie that will take you through the fall season all the way to Christmas.
I love preparing various cookie recipes during the season knowing I can enjoy some straight from the oven, while also putting a dozen or so of each type in the freezer to pull out as the months progress. That way, you get super fresh cookies, while not becoming tired of any one recipe.
Being able to pull homemade cookies out of the freezer is always great when you have guests pop in unexpectedly, too. It doesn't take too long for them to thaw and you can even pop them into a low temperature oven for a few minutes for a fresh-from-the-oven batch to share.
This particular drop cookie recipe combines all the warm and comforting flavors of fall into one delicious treat with a crisp sugary coating on the outside and soft chewy inside. And as a bonus, they are some of the easiest cookies to make that I've ever tried!
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What You'll Need
For your convenience, a full ingredients list, directions for making Pumpkin Ginger Molasses Cookies, and a printable recipe option appear further down in this article. Here is a brief overview of what you'll be needing.
unsalted butter - Bring it to room temperature so that it is easy to cream with the sugar.
granulated sugar
pumpkin puree - Use fresh or canned pumpkin puree. You don't want to use pumpkin pie filling because it is already spiced and sweetened. Fresh puree often has more moisture in it, so you may need to remove the excess water before adding it to your dough or your cookies will fall flat.
large egg
molasses
vanilla extract
kosher salt
spices - You'll be using ground cinnamon, ground ginger, and ground cloves for that perfect punch of fall flavor.
baking soda - Used to help the cookies spread and create a chewy texture.
all-purpose flour
How to Make
CREAMING THE BUTTER AND SUGAR:
Begin by creaming room temperature unsalted butter and granulated sugar in a large mixing bowl for about 3 to 5 minutes on medium speed, scraping down the sides of the bowl at least once during the process.
Creaming isn't just about mixing ingredients together, but rather forcing air to get caught between the sugar and fat.
- The longer you cream the two ingredients, the more air you will introduce into the dough, resulting in a lighter, fluffier cookie.
- A shorter creaming time makes the cookies more dense, chewier, and less likely to spread.
- The choice is yours as to the type of texture you are looking for. But don't mix for longer than the five minutes because you don't want to overmix the dough.
This recipe is easiest to make in a stand mixer, but it is not necessary. You could also use a hand mixer to do the creaming and then stir the rest of the ingredients in by hand.
ADDING THE WET INGREDIENTS:
First add in the egg and pumpkin puree to the creamed butter and sugar and mix in well. Then add the molasses and vanilla extract and mix until everything is incorporated.
ADDING THE DRY INGREDIENTS:
Pour in the salt, spices, and baking soda. Give a quick mix and then slowly add the flour into the wet mixture and mix until everything is well combined.
REFRIGERATE THE DOUGH:
While you can get away with not putting the dough in the refrigerator, you'll find that it is easiest to work with if it has been chilled. You can put it into the fridge for at least one hour to three days.
If you decide you don't have time to let the dough rest in the fridge, know that it will be pretty soft and sticky and should be handled as little as possible.
MAKING THE COOKIES:
When you are ready to bake your cookies, preheat your oven to 350°.
Use a 1 1/2 Tablespoon sized cookie scoop to scoop even amounts of dough and roll them into a ball. Roll the balls of dough in some granulated sugar without flattening them and place onto a baking sheet lined with parchment paper or a silicone liner.
If you find that the dough is becoming sticky as you work, place it back into the refrigerator for a few minutes.
BAKING THE COOKIES:
Bake the cookies for 10 to 12 minutes, turning the pan around in the oven halfway through the baking time. This allows the cookies to bake evenly as most ovens have hot spots that cook faster than others.
The cookies are done when the edges are set and the tops lightly browned. They will continue to cook slightly after being removed from the heat.
When ready, remove the cookies from the pan immediately after taking them out of the oven. Cool them on a wire rack.
Helpful Tips for Baking Drop Cookies
- Use a Spring Loaded Cookie Scoop - This simple tool helps you to make evenly sized cookies so that they bake evenly. It also saves time.
To use, press the scoop down into the dough, fill it up and press the dough into the scoop to ensure that it is filled, then scrape it across the top edge of your bowl for an even scoop. Release the ball and either place it on the cookie sheet as is, or in the case of this recipe, you'll want to roll the dough into a complete ball.
- Chill Your Dough - For these Pumpkin Ginger Molasses Cookies, it is important to chill the dough to make it easier to work with and not so sticky. But putting dough into the refrigerator also helps to intensify the flavor of the ingredients.
For best results, allow the dough to rest in the fridge for about 24 hours to allow the flavors to develop and the flour to absorb the moisture from the dough for a thicker, chewier final texture.
- Let Your Baking Sheet Cool - You never want to place balls of dough onto a hot baking sheet. Allow it to come back to room temperature before loading it down again.
- Check Your Oven Temperature - Even though you may preheat your oven to the correct temperature, it may not actually be that temperature if the calibration is off or if your oven takes longer to preheat.
It actually takes most ovens 20 minutes to preheat to 350°, even though it may tell you that it is ready after just five or ten minutes. While the wrong temperature may not alter your cooking much, baking needs to be done accurately or you'll end up with cookies that are over-browned, under baked in the center, or spreading too much.
Oven thermometers are inexpensive and can be key to ensuring that your cookies bake perfectly each and every time.
PUMPKIN GINGER MOLASSES COOKIE RECIPE
The perfect combination of fall flavor baked into one cookie. These pumpkin ginger molasses cookies are easy to make and so delicious you'll be baking them again and again throughout the season!
Makes about 4 dozen cookies
INGREDIENTS
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 2 teaspoons baking soda
- 2 1/4 cups all-purpose flour
INSTRUCTIONS
STEP 1: In a large mixing bowl, cream the sugar and butter together until smooth.
STEP 2: Add the egg and pumpkin and mix in well. Then add the molasses and vanilla and mix until incorporated.
STEP 3: Add in the salt, spices, and baking soda. Slowly add in the flour into the wet mixture and mix until well combined.
STEP 4: Refrigerate for at least one hour or up to three days. When you are ready to bake, preheat your oven to 350°.
STEP 5: Use a 1 1/2 tablespoon sized ice cream scoop to scoop out even amounts of dough and roll them into a ball. If the dough becomes sticky, put it back into the refrigerator for a few minutes.
STEP 6: Roll the balls of dough in sugar and place them on a baking sheet lined with parchment paper or a silicone liner.
STEP 7: Bake for 10 - 12 minutes, turning the pan around in the oven halfway through the baking time to allow the cookies to bake more evenly. Bake until the edges are set and the tops lightly browned.
STEP 8: Remove the cookies from the pan immediately after taking them out of the oven and cool them on a wire rack.
Frequently Asked Questions
HOW LONG WILL THESE COOKIES LAST?
They will stay fresh on the counter in an airtight container for about three to five days. They will be safe to eat for 1 to 2 weeks, but the quality will not be the same.
CAN THESE COOKIES BE FROZEN?
Absolutely! While you can likely freeze the balls of dough, I prefer to bake the cookies and then freeze so that they are ready when I need them. Simply place them in an airtight container with parchment or waxed paper between the layers of cookies. They will be best eaten within 2 or 3 months.
When you are ready, take the cookies out of the freezer and allow them to thaw to room temperature on the counter. They can also be placed into a low-temperature oven for a few minutes to give the warmth of a freshly baked batch.
IS IT POSSIBLE TO DOUBLE THE RECIPE?
Most cookie recipes can be doubled without any problem, and this is no exception. I would suggest making a note prior to starting your baking about the amount of each ingredient that you'll be needing so that you can have accurate measurements as you bake.
On the other hand, because the recipe has just one egg, it is a tricky one to cut in half. If it makes too many cookies for you to enjoy at one time, I suggest freezing the remainder to savor later.
DOES THE DOUGH HAVE TO BE REFRIGERATED?
Technically, no, but chilling the dough makes the cookie making process easier as the dough can be quite sticky. And the fall spiced flavors included in the dough will intensify and enhance your cookie when it is given a chance to rest.
But if you are in a hurry, try to handle the dough as little as possible and get the balls made quickly so that the dough is as easy to work with as possible.
Part of the fun involved in fall baking is being able to create something that turns out well and tastes delicious without a lot of time or effort involved.
This recipe definitely falls under that description. It is a great choice for making with your kids on the weekend. And because the dough needs to chill, you can even mix it up ahead of time and bake the cookies when you get a chance a few days later.
These Pumpkin Ginger Molasses Cookies are a flavorful blend of three already delicious cookie varieties. You'll likely find yourself popping one bite-sized cookie after another into your mouth all autumn long! Enjoy.
This recipe definitely falls under that description. It is a great choice for making with your kids on the weekend. And because the dough needs to chill, you can even mix it up ahead of time and bake the cookies when you get a chance a few days later.
These Pumpkin Ginger Molasses Cookies are a flavorful blend of three already delicious cookie varieties. You'll likely find yourself popping one bite-sized cookie after another into your mouth all autumn long! Enjoy.
More Cookie Recipes to Try This Fall
- Soft Pumpkin Cookies with Brown Butter Icing - A must-have cookie recipe to add to your fall baking list.
- Pumpkin Chocolate Chip Cookies - a fall twist to a traditional chocolate chip cookie.
- Sour Cream Cookies - My family's go-to cookie recipe that is perfect for rolling and cutting into fall leaf and pumpkin shapes.
17 MORE PUMPKIN RECIPES TO TRY THIS AUTUMN SEASON
Now, be sure to visit each of these bloggers below to have a look at the delicious pumpkin-flavored treats that they are sharing today.
Click here to see all of my previous Tastes of the Season posts.
Pumpkin Custard Pie with Gingersnap Crust by Ella Claire | Pumpkin Chocolate Chip Cream Cheese Bread by Nest of Posies | Pumpkin Creme Brûlée by Maison de Pax | Pumpkin Cake with Creme Cheese Frosting by Dear Lillie | Pumpkin Tomato and Bacon Soup by Craftberry Bush
Spiced Pumpkin Pancakes by Boxwood Avenue | Paleo Pumpkin Chili by Nesting with Grace | Pumpkin Ginger Molasses Cookies by anderson + grant | Pumpkin Baked Brie en Croute by French Country Cottage | Pumpkin Walnut Baked Brie by Nina Hendrick Design Co.
Pumpkin Pecan Chocolate Chip Cookies by A Burst of Beautiful | Maple Glazed Pumpkin Hand Pies by Love Grows Wild | Pumpkin Patch Muffins by House 214 | Pumpkin Maple Pancakes by Finding Home Farms | Miniature Pumpkin Tarts by Zevy Joy
Oatmeal Pumpkin Chocolate Chip Cookies by Miss Mustard Seed | Pumpkin Toffee Cupcakes with Salted Caramel Frosting by My Sweet Savannah | Pumpkin Pan Pie by Inspired by Charm
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