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Pumpkin Molasses Cookies

Pumpkin molasses cookies bake with set edges and puffed, soft centers, coated in granulated sugar for a lightly crisp finish. Chilling the spiced pumpkin dough for 45 minutes makes it firm enough to roll.
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Prep Time 20 minutes
Cook Time 13 minutes
Chill time 45 minutes
Total Time 1 hour 18 minutes
Servings: 24 cookies
Course: Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup unsulphured molasses
  • 0.5 cup pumpkin puree canned
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 cup granulated sugar

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat the softened butter and packed light brown sugar until creamy, about 2 minutes.
  4. Beat in the molasses, canned pumpkin puree, egg yolk, and vanilla extract until combined.
  5. In a medium bowl, whisk together the flour, baking soda, fine salt, cinnamon, ginger, and cloves.
  6. Stir the dry ingredients into the pumpkin mixture just until no dry flour remains.
  7. Cover and chill the dough for 45 minutes, until firm enough to roll.
  8. Put the granulated sugar in a small bowl.
  9. Scoop the dough into 1 1/2-tablespoon portions.
  10. Roll each portion into a ball and coat it in the granulated sugar.
  11. Arrange 12 dough balls on each prepared baking sheet, spacing them about 2 inches apart.
  12. Bake for 11 to 13 minutes, switching the sheets between racks halfway through, until the edges are set and the centers look puffed and soft.
  13. Cool the cookies on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For the best rolling texture, chill the dough until firm enough to roll. Store cookies in an airtight container at room temperature for up to 4 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free baking sticks in place of the butter.