Pumpkin Ginger Molasses Cookies

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Imagine biting into a cookie that’s bursting with the flavors of fall – that’s exactly what you get with these pumpkin ginger molasses cookies. They blend the warmth of pumpkin with the festive spices of molasses to create a treat that screams autumn.

These pumpkin ginger molasses cookies are like a warm hug on a crisp fall day, and the addition of molasses takes them to a whole new level of deliciousness! They’re soft, chewy, and packed with cozy spices that will leave you wanting more.

Picture the iconic pumpkin spice latte meeting the beloved spicy molasses cookies – that’s the magic of these pumpkin ginger molasses cookies! It’s a flavor combination that’s simply unbeatable and perfect for any occasion.

Making them is a breeze – just whip up your cookie dough in a stand mixer, let it chill in the fridge, then roll them in turbinado sugar before popping them in the oven to bake. Whether you’re craving a sweet treat for yourself or baking for a gathering, these chewy pumpkin molasses cookies will put everyone in the fall spirit.

Here’s what you’ll need:

Pumpkin Ginger Molasses Cookies

Prep Time 1 hour 30 minutes
Cook Time 13 minutes
Total Time 1 hour 43 minutes
Course Dessert
Servings 18


Dry Ingredients:

  • 2.5 cups all-purpose flour scooped and leveled
  • 1 teaspoon coarse sea salt
  • 2 teaspoons baking soda
  • 3 teaspoons pumpkin pie spice

Wet Ingredients:

  • 1/4 cup coconut oil softened, not melted
  • 1/2 cup butter cold and cut into 1/2 tablespoon pats
  • 1 cup light brown sugar scooped and leveled
  • ½ cup pumpkin puree
  • 1/2 cup molasses
  • 1 large egg


  • Preheat your oven to 350ºF and spray a baking sheet with non-stick cooking spray.
  • In a medium bowl, whisk together all the dry ingredients and set aside.
  • Using a stand mixer, cream together the coconut oil, butter, and brown sugar until smooth.
  • Add the pumpkin puree and molasses, and mix until well combined.
  • Crack in the egg and mix until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  • Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Scoop the chilled dough into balls, roll them in turbinado sugar, and place them on the baking sheet.
  • Bake for about 12 minutes, until the edges are set.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.


  • Adjust the refrigeration time based on the consistency of your dough.
  • Baking time may vary depending on your oven and altitude.
  • You can use a hand mixer if you don’t have a stand mixer.
  • Rolling the cookies in turbinado sugar is optional.

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