Imagine your favorite molasses cookies, your favorite ginger cookies and your favorite pumpkin cookies. Now imagine all three of those cookies rolled into one delicious cookie and you’ve got my Pumpkin Spice Molasses Cookies!
Every fall, I try to come up with at least one new (to me) recipe whose main ingredient is pumpkin. This season, I decided to combine my husband’s love for ginger and my love for molasses into a pumpkin cookie perfect for the season.
This recipe didn’t turn out exactly how I imagined it in my head… I was going for a chewy cookie, but these are more cakey. Which is okay, to be honest because the flavor is out of this world!
The extra Turbinado sugar added after baking adds just the right amount of sweet crunch to the soft cookie. I probably at half of these cookies myself. They were kinda irresistible.
So yeah… try these Pumpkin Spice Molasses Cookies. They’re not the prettiest… but they are the tastiest!
- 3 cups all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- ⅓ cup dark molasses
- 1 egg
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 cups Turbinado sugar
- In the bowl of your stand mixer, cream together the butter and sugar for 1 minute.
- While the sugar/butter is creaming, sift together the flour, baking powder, salt, ginger, and cinnamon until well incorporated.
- Add the molasses to the butter/sugar and beat until incorporated. Add the egg and mix on high for at least 1 minute until the light and fluffy.
- Scrape the sides of the bowl and mix in the pumpkin.
- A little at a time with the mixer on low, add the flour and spice mixture. Mix only until just combined.
- Separate the dough into four sections. Place each section onto a large piece of plastic wrap. Fold the wrap over the dough then shape it into a log about 8in long. This will be the width of you cookies, so i you want small cookies make the log longer, bigger cookies make the log shorter. Repeat with the remaining dough. Chill the dough for about an hour or until firm enough to cut through.
- While the dough is chilling, preheat the oven to 325F degrees. Line 2 large baking sheets with parchment paper.
- Once firm, unwrap the dough and cut it in half. Cut those halves in half. And finally cut the quarters in half.
- Pour the Turbinado sugar into a bowl or dish and coat each cookie in the sugar then place them 1-2 inches apart on the prepared baking sheet.
- Bake 12-17 minutes depending on how cold your dough when you put it in the oven. You want the edges to begin to crisp but the center to remain soft. Under baking will create a wet, under-baked look on top of the cookie.
- Cool the cookies on the baking sheet at least 5 minutes before removing to cool on a wire rack. They are soft and fragile, so be gentle. Sprinkle more sugar on top of each cookie while still hot.
A perfect Fall treat, these molasses cookies are topped with a thin layer of white chocolate and are thin, chewy and oh so delicious!
My parents were creatures of habit. In their pantry they had stocked the same cookies all the time. My dad loved Fig Newtons and my Mom loved Archway brand cookies. I remember because I used to sneak into the cookies at night and enjoy one (or three) myself.
My favorites were always the molasses cookies. Sometimes, my parents would buy the iced cookies and sometimes they would bring home the molasses cookies that were covered in sugar. Either way, they were both super delicious. They were chewy, full of flavor and so good with a big glass of milk.
I wanted to recreate those cookies at home but knew I probably couldn’t get them exactly the same as I remembered, so I thought I’d try for something similar .
These White Chocolate Molasses Cookies came pretty close to being just as good as the Archway ones. My version is made with pumpkin pie spice and lots of sweet molasses and then they are topped with a thin layer of melted white chocolate.
Now, I don’t remember the Archway cookies being iced with white chocolate, but my version of the cookies are going to make my husband happy when he gets them in Afghanistan. He loves white chocolate… so you can say I iced them in white chocolate for him. 🙂
If you’re looking for more molasses flavored cookies, try my White Chocolate Gingerbread Blossoms. They’re a small, round cookie topped with a dollop of white chocolate… similar to these cookies, but bite size and so good!
If you want a taste of your childhood – if it was anything like mine – then you’ll love these White Chocolate Molasses Cookies.
UPDATE: I sent my husband in Afghanistan a box of cookies for Christmas and he couldn’t stop raving about these cookies. They were his favorite out of the entire box! I guess if the hubby likes them… they’re definitely a winner!
- 3/4 cup unsalted butter, room temperature
- 2 cups sugar
- 2 eggs, large
- 1/2 cup molasses
- 2 tsp vinegar
- 1 Tbsp pumpkin pie spice
- 3 3/4 cups all-purpose flour
- 1 1/2 tsps baking soda
- 1/2 tsp salt
- 12oz bag of white chocolate chips
- Preheat the oven to 325 F degrees. Line cookie sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure everything has been combined.
- One at a time, add the eggs and mix for 1 minute on high. Again, scrape the sides of the bowl.
- Add the molasses and vinegar and mix until combined.
- In another bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
- Add the flour mixture to the wet mixture and mix until it all comes together. Scrape the bottom of the bowl and mix again.
- Roll 2 Tbsp of dough into a ball and place 2" apart on your prepared cookie sheet.
- Bake 8-10 minutes.
- Cool on the pan for 3-5 minutes them remove to a wire rack to cool completely.
- Melt the white chocolate.
- Spread a thin layer of white chocolate onto each cooled cookie. Allow the chocolate to harden before serving or storing.
- Store cookies in an air tight container for up to 10 days.