As the leaves begin to swirl and the air turns crisp, a mouthwatering aroma fills my kitchen, transporting me into a cozy autumn wonderland. These Chewy Pumpkin Spice Cookies are my go-to recipe for embracing all those festive feelings! With their delightful balance of molasses and warm spices, they offer a comforting escape from the ordinary. Not only are these cookies incredibly easy to whip up, but they’re also a crowd-pleaser that will have everyone reaching for seconds—perfect for family gatherings and cozy nights in alike. So, ready to bake your way into seasonal bliss? Let’s get started!
Why are pumpkin spice cookies so loved?
Irresistible Flavor: The perfect blend of molasses, spices, and pumpkin creates a cozy taste that captures the essence of fall.
Easy to Make: With simple ingredients and a few straightforward steps, you’ll have delicious cookies ready in no time!
Versatile Treat: Enjoy these cookies as a delightful snack, or serve them as a scrumptious dessert at any autumn gathering. Pair them with a cup of tea or coffee for ultimate comfort!
Family Favorite: The warm aroma and delightful texture make these cookies a hit with both kids and adults, ensuring smiles all around.
Make-Ahead Option: The dough can be prepared in advance and refrigerated, making it easy to whip up a batch whenever the craving strikes.
Chewy Pumpkin Spice Cookies Ingredients
• Get ready to gather your ingredients for these delightful cookies that encapsulate the essence of autumn!
For the Cookie Base
- Unsalted Butter (226 g) – Adds richness and flavor; you can use salted butter, but adjust the salt accordingly.
- Light Brown Sugar (200 g) – Provides moisture and a deep, sweet flavor; feel free to substitute with dark brown sugar for extra depth.
- Granulated Sugar (150 g) – Contributes sweetness and a delightful texture to your cookies.
- Egg (1 large or 50 g w/out shell) – Acts as a binder and adds moisture; room temperature eggs incorporate better into the mix.
- Vanilla Extract (1 tsp) – Enhances the sweetness and overall flavor profile beautifully.
- Molasses (35 g or 2 Tbs) – Delivers chewiness and a rich flavor; be cautious with the quantity as too much can overpower.
- Canned Pumpkin Puree (56 g) – Maintains moisture for a dense texture; make sure it’s pure pumpkin and not pumpkin pie filling.
For the Spices and Baking
- Cinnamon (1 1/2 tsp), Allspice (3/4 tsp), Cloves (1/4 tsp), Ginger (1/4 tsp) – These warm spices are essential; ensure they are fresh for the best flavor impact.
- Baking Soda (1 tsp) – Serves as a leavening agent to help the cookies rise perfectly.
- All-Purpose Flour (295 g) – Provides the necessary structure and stability for your cookies.
For the Sugar Coating
- Sugar & Cinnamon Mix (50 g sugar and 2 tsp cinnamon) – Roll dough in this mix before baking for a sweet, spicy crust that’s irresistible.
These Chewy Pumpkin Spice Cookies are sure to become a favorite in your home, capturing the spirit of cozy fall moments!
Step‑by‑Step Instructions for Chewy Pumpkin Spice Molasses Cookies
Step 1: Brown the Butter
Start by melting 226 grams of unsalted butter in a saucepan over medium heat. Whisk continuously until it turns a deep golden brown and emits a nutty aroma, roughly 5–7 minutes. Once browned, remove from heat and cool in a heat-safe bowl for about 30 minutes, allowing the flavor to develop.
Step 2: Mix Wet Ingredients
In a mixing bowl, combine the cooled brown butter with 200 grams of light brown sugar and 150 grams of granulated sugar. Mix until smooth and creamy. Next, incorporate 1 large egg, 1 teaspoon of vanilla extract, 35 grams of molasses, and 56 grams of canned pumpkin puree, stirring until the mixture is well combined and glossy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 295 grams of all-purpose flour, 1 teaspoon of baking soda, and the warm spices: 1 ½ teaspoons of cinnamon, ¾ teaspoon of allspice, ¼ teaspoon of cloves, and ¼ teaspoon of ginger. Gradually fold the dry mixture into the wet ingredients, stirring until a soft dough forms and all flour is incorporated.
Step 4: Shape Cookies
Using a cookie scoop or your hands, portion out 28–29 grams of dough and roll each piece into a smooth ball. Place the dough balls onto a lined baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
Step 5: Chill Dough
Cover the shaped cookie dough balls with plastic wrap and refrigerate for at least 2 hours, or overnight if you have the time. Chilling the dough helps to enhance the flavors and ensures your Chewy Pumpkin Spice Cookies remain thick and chewy once baked.
Step 6: Prepare for Baking
Preheat your oven to 350°F (175°C). In a small bowl, mix together 50 grams of sugar and 2 teaspoons of cinnamon for the coating. Once the dough is chilled, roll each cookie ball in the sugar-cinnamon mixture, ensuring an even coat over the surface.
Step 7: Bake
Line a baking sheet with parchment paper and place the coated cookie dough balls on it. Bake in your preheated oven for 10–12 minutes, or until the tops appear dry but still soft in their cracks. This will ensure that your cookies have the perfect chewy texture.
Step 8: Cool Down
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely before serving or storing them in an airtight container. Enjoy the delightful aroma of your freshly baked Chewy Pumpkin Spice Molasses Cookies!
Chewy Pumpkin Spice Cookies Variations
Customize your baking experience with these delightful twists and substitutions that will make your cookies uniquely yours!
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Gluten-Free Flour: Swap all-purpose flour with a 1:1 gluten-free flour blend for gluten-sensitive friends and family. Your cookies will be just as chewy and delicious!
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Plant-Based Version: Replace butter with coconut oil and the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan-friendly treat. The result will be equally delightful while embracing plant-based living.
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Spice Up the Flavor: Substitute the individual spices with a pre-made pumpkin spice blend for a time-saving option. This change keeps the flavor profile consistent while adding a hint of convenience to your kitchen routine.
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Add Extra Texture: Toss in some chopped nuts or chocolate chips to the dough for an exciting crunch with each bite. Imagine the delightful surprise of chocolate melting in your mouth alongside the spices!
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Dairy-Free: Replace butter with a non-dairy option like vegan margarine or applesauce for a lighter twist. Enjoy the same great taste while catering to dietary preferences!
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Pumpkin Swap: Use fresh pumpkin puree or butternut squash puree instead of canned; both add a fresh touch and enhance the natural sweetness. Embrace the cozy flavors of fall while trying something new!
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Heat it Up: For a spicy kick, mix in a pinch of cayenne pepper or a teaspoon of finely chopped fresh ginger. This variation adds warmth and an extra layer of flavor that will surely spark joy in your senses.
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Mix And Match: Combine different add-ins—think dried cranberries, walnuts, or coconut flakes. Each mix will provide a delightful surprise and keep your Chewy Pumpkin Spice Cookies fresh and exciting!
Feel free to explore and create your own variations! For more inspiration, check out these Gluten Free Cookies and Healthy Carrot Cookies. Happy baking!
Make Ahead Options
These Chewy Pumpkin Spice Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance and refrigerate it. Simply follow the initial steps of mixing your ingredients and shaping the dough into balls, then cover and refrigerate. If you want to prep even further ahead, the unbaked dough can be frozen for up to 2 months. Just portion the dough, freeze the balls on a baking sheet before transferring them to an airtight container. When you’re ready to bake, roll the chilled dough in the sugar-cinnamon mixture and bake right from the fridge or freezer, allowing a few extra minutes for cooking time. This way, you can enjoy freshly baked Chewy Pumpkin Spice Cookies with minimal effort, making them a delightful treat to have on hand!
Expert Tips for Chewy Pumpkin Spice Cookies
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Use Fresh Spices: The flavor of your cookies hinges on the freshness of your spices. Stale spices can lead to dull, lackluster cookies.
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Measure Correctly: Use a kitchen scale to measure your flour and dough portions for consistent results and perfect chewy texture in your cookies.
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Chill the Dough: Refrigerating your cookie dough for at least 2 hours helps the cookies maintain their shape while baking, preventing them from spreading too much.
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Monitor Baking Time: Keep a close eye on your cookies while they bake. They should look set but still soft in the cracks to achieve that desirable chewy effect.
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Parchment Paper: Always line your baking sheet with parchment paper; it prevents sticking and promotes even baking for your Chewy Pumpkin Spice Cookies.
How to Store and Freeze Chewy Pumpkin Spice Cookies
Airtight Container: Store baked cookies in an airtight container at room temperature for up to 1 week to maintain their delicious chewiness and flavor.
Fridge: For longer freshness, keep the cookies in the fridge. They can last up to 2 weeks but may lose some of their chewiness.
Freezing Baked Cookies: Freeze cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Thaw and enjoy whenever the craving strikes!
Freezing Dough: For future baking, freeze unbaked cookie dough balls. They can be frozen for up to 2 months, allowing you to bake fresh Chewy Pumpkin Spice Cookies on a whim!
What to Serve with Chewy Pumpkin Spice Molasses Cookies
As the delightful aroma of warm spices fills your home, consider these perfect pairings to create a heartwarming autumn spread.
- Spiced Chai Latte: The creamy, spiced flavors in this drink perfectly complement the cookies, enhancing the cozy experience of autumn.
- Creamy Vanilla Ice Cream: A scoop of vanilla ice cream offers a delightful contrast to the chewy texture, creating a comforting dessert harmony.
- Apple Cider: The sweet and tangy notes of apple cider perfectly balance the spiciness of the cookies, making for a seasonal sipper.
- Roasted Pumpkin Soup: Its smooth, savory notes enrich the autumn theme and provide a hearty counter to the sweet cookies.
- Cheese Platter: Pairing the cookies with a few creamy cheeses can add a deliciously unexpected flavor twist that elevates your snack time.
- Chocolate Covered Pretzels: The salty crunch of pretzels delivers a delightful textural contrast to the cookies’ softness, making it a fun snack option.
- Pecan Pie Bars: For dessert lovers, this rich, nutty treat complements the warming spices of the cookies beautifully, creating a festive feel.
- Mulled Wine: The spiced wine mirrors the flavors in the cookies, creating a warm and inviting atmosphere perfect for gatherings.
Chewy Pumpkin Spice Molasses Cookies Recipe FAQs
How do I select the right pumpkin puree?
Absolutely! When choosing canned pumpkin puree, look for 100% pure pumpkin, not the spiced pumpkin pie filling. This ensures the flavors of your Chewy Pumpkin Spice Cookies remain authentic and not overly sweet. If you’re using fresh pumpkin, make sure it’s fully cooked, blended, and smooth for the best texture.
How do I store my cookies for maximum freshness?
For optimal freshness, store your baked cookies in an airtight container at room temperature for up to one week. If you’d like to keep them longer, refrigerate them for up to two weeks; however, note that refrigeration may slightly diminish their chewiness. Always allow cookies to cool completely before sealing them.
Can I freeze the cookie dough?
Yes, you can! To freeze unbaked Chewy Pumpkin Spice Cookie dough, shape the balls and place them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer the cookie dough balls to a freezer-safe bag. They can be frozen for up to 2 months. To bake, simply pop the frozen dough onto a lined baking sheet and bake without thawing, adding an extra minute or two to the baking time.
What should I do if my cookies are too dry?
If your cookies turn out dry, it could be due to overbaking or too much flour. Be sure to measure your flour correctly and keep an eye on the baking time. They should be set but still slightly soft in the center when you remove them from the oven. A chewy texture comes from proper baking and the right moisture level, so if you find the cookies too dry next time, consider reducing the baking time or checking your flour ratios!
Are these cookies safe for my pets or people with allergies?
These Chewy Pumpkin Spice Cookies contain common allergens such as gluten and eggs, so they may not be suitable for those with specific dietary restrictions or allergies. Additionally, ingredients like molasses should be given with caution to pets, especially dogs, as they can be unhealthy in large amounts. If you are baking for someone with allergies, consider using alternative ingredients like gluten-free flour or egg substitutes.
Can I modify the spices for a different flavor?
Very! Feel free to experiment with the ratios of spices. If you prefer a spicier cookie, add more cinnamon or a hint of nutmeg. Alternatively, you can use a pre-packaged pumpkin spice mix for a convenient option. Remember, the goal is to create a flavor profile that you and your loved ones enjoy—cooking is all about making it personal!
Chewy Pumpkin Spice Cookies for Cozy Autumn Moments
Ingredients
Equipment
Method
- Melt 226 grams of unsalted butter in a saucepan over medium heat until it turns golden brown and smells nutty, about 5–7 minutes. Cool for 30 minutes.
- Combine the cooled brown butter with 200 grams of light brown sugar and 150 grams of granulated sugar in a mixing bowl. Mix until smooth, then add 1 large egg, 1 teaspoon of vanilla extract, 35 grams of molasses, and 56 grams of canned pumpkin puree. Stir until glossy.
- In another bowl, whisk together 295 grams of all-purpose flour, 1 teaspoon of baking soda, 1.5 teaspoons of cinnamon, 0.75 teaspoons of allspice, 0.25 teaspoons of cloves, and 0.25 teaspoons of ginger. Gradually fold into the wet ingredients until a soft dough forms.
- Portion out 28–29 grams of dough and roll each into a ball. Place them on a lined baking sheet spaced 2 inches apart.
- Cover the dough balls with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C). Mix 50 grams of sugar and 2 teaspoons of cinnamon. Roll chilled dough balls in this mixture before baking.
- Place coated dough balls on a baking sheet and bake for 10–12 minutes until tops are dry but soft in cracks.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
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