Description
These chewy pumpkin spice molasses cookies capture the warm, cozy flavors of autumn with brown butter, cinnamon, molasses, and pumpkin puree. Soft and rich with a spiced sugar coating, they’re perfect for fall baking and easy to make at home.
Ingredients
For the Pumpkin Spice Cookies
- 226 g unsalted butter (1 cup)
- 200 g light brown sugar
- 150 g granulated sugar
- 1 large egg (50 g without shell), room temperature
- 1 tsp vanilla extract
- 35 g molasses (2 tbsp)
- 56 g canned pumpkin puree
- 1 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 295 g all-purpose flour
For the Cinnamon Sugar Coating
- 50 g granulated sugar
- 2 tsp ground cinnamon
Instructions
- Brown the Butter: Melt butter in a small pot over medium heat, whisking gently and occasionally. Watch carefully as it begins to brown at the bottom. Once a nutty aroma develops and brown bits appear, remove from heat promptly to avoid burning.
- Cool the Butter: Pour the browned butter into a heat-safe bowl and allow it to cool at room temperature for 30 minutes, making sure it is slightly warm or at room temperature before using.
- Mix Sugars and Butter: In a large bowl, stir together the browned butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add Wet Ingredients: Stir in the egg, vanilla extract, and molasses one by one. Then add the canned pumpkin puree and mix until incorporated.
- Add Dry Ingredients: Combine the cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour. Gradually add this dry mixture to the wet ingredients and stir until a cohesive cookie dough forms.
- Prepare Dough Balls: Using a heaping 1 1/2 tablespoon cookie scoop (or a level 2 tablespoon scoop), portion dough into balls weighing approximately 28-29 grams each. Roll each dough ball between your hands to smooth the surface and place them on a parchment-lined cookie sheet.
- Chill the Dough: Cover the cookie sheet and refrigerate the dough balls for at least 2 hours or overnight. This helps develop flavor and texture.
- Preheat Oven: Preheat the oven to 350°F (175°C) and remove the chilled dough from the refrigerator.
- Prepare Cinnamon Sugar Coating: Mix the 50 grams of granulated sugar with 2 teaspoons of cinnamon in a small bowl. Roll each dough ball in the cinnamon sugar mixture right before baking to coat evenly.
- Bake the Cookies: Place coated dough balls on parchment-lined half sheet pans. Bake for 10-12 minutes until the cookie tops look slightly dry but cracks remain moist.
- Cool and Store: Transfer the cookies to a cooling rack. Serve warm or cooled. Store in an airtight container for up to one week.
Notes
- This recipe is an original creation from Baker Street Society.
- Chilling the dough is important for achieving the chewy texture and spiced flavor.
- Using browned butter adds a deep, nutty richness to the cookies.
- For consistent cookie sizes, weighing the dough balls is recommended but optional.
- Cookies can be enjoyed fresh warm or after cooling.