Description
Delightfully chewy pumpkin spice molasses cookies featuring a rich browned butter base and warm autumnal spices. These cookies combine the sweetness of brown sugar and molasses with the earthy flavors of pumpkin puree and a blend of cinnamon, allspice, cloves, and ginger for an irresistible seasonal treat. Rolled in cinnamon sugar before baking, they offer a perfectly crisp exterior with a moist, tender center.
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
Sweeteners
- 200 g light brown sugar
- 150 g granulated sugar
- 50 g granulated sugar (for rolling/ topping)
Dry Ingredients
- 295 g all-purpose flour
- 1 1/2 tsp ground cinnamon (mixed in dough)
- 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 rolling/ topping)
Instructions
- Brown the Butter: Melt unsalted butter in a small pot over medium heat, whisking occasionally. Continue whisking as the butter begins to brown and you notice nutty aromas and brown bits forming on the bottom. Once browned, remove from heat immediately to prevent burning.
- Cool the Butter: Pour the browned butter into a heat-safe bowl and allow it to cool at room temperature for 30 minutes until it is slightly warm or fully at room temperature.
- Mix Sugars and Butter: In a large bowl, stir together the cooled browned butter with light brown sugar and granulated sugar until the mixture is smooth and homogenous.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and molasses into the sugar-butter mixture and stir to combine. Then fold in the canned pumpkin puree until fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, salt, allspice, cloves, ginger, and baking soda. Gradually add these dry ingredients to the wet mixture, stirring until a cohesive dough forms.
- Portion the Dough: Using a cookie scoop, portion heaping 1 1/2 tablespoon measurements (approximately 28-29 grams each). Roll each dough ball smoothly between your hands to form uniform spheres.
- Chill the Dough: Place the dough balls on a lined baking sheet, cover, and refrigerate for at least 2 hours or overnight to firm up.
- Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C) and remove the chilled dough from the refrigerator.
- Prepare Cinnamon Sugar: Mix the 50 grams of granulated sugar with 2 teaspoons ground cinnamon in a small bowl.
- Coat Dough Balls: Roll each chilled dough ball in the cinnamon sugar mixture to coat evenly just before baking.
- Bake the Cookies: Arrange the coated dough balls on parchment-lined half sheet pans, spacing them appropriately. Bake for 10-12 minutes until the tops appear slightly dry but cracks remain moist.
- Cool and Serve: Remove cookies from the oven and transfer to a cooling rack. Enjoy them warm or cooled. Store leftover cookies in an airtight container for up to one week.
Notes
- Weighting dough balls helps ensure consistent cookie sizes and even baking.
- Chilling the dough before baking enhances flavor development and prevents spreading.
- Brown butter adds a rich, nutty depth that complements the pumpkin and spices.
- Cookies are best consumed within one week for optimal freshness.
- Use a cookie scoop for uniform shape and size.
- Prep Time: 45 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin spice cookies, molasses cookies, autumn cookies, chewy cookies, brown butter cookies, cinnamon sugar cookies
