Soft Pumpkin Molasses Cookies
Soft Pumpkin Molasses Cookies are pillowy-soft treats with rich molasses depth and warm fall spices. The pumpkin puree creates an incredibly tender texture while crunchy walnuts add the perfect contrast. These cookies deliver deep, complex flavors that go beyond typical pumpkin cookies—think autumn comfort in every bite.
Soft Pumpkin Molasses Cookies
Ingredients
- 350 gms all purpose flour
- 300 gms pumpkin puree
- 1 cup packed light or dark brown sugar
- ¾ cup granulated sugar
- 1 egg white
- 2½ tsp cinnamon
- 1½ tsp vanilla extract
- ¼ tsp ground ginger
- ½ tsp nutmeg
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp molasses
- 1 cup chopped walnuts, divided
Instructions
- Preheat oven to 350°F (177°C). Prepare a baking sheet with parchment paper, or silicon baking mat, etc.
- Whisk the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger together in a large bowl. Stir in half the chopped walnuts (1/2 cup). Set aside.
- In a large bowl, whisk together both sugars, pumpkin puree, egg white, molasses, and vanilla until smooth. The mixture should be well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Dough will be thick and sticky.
- Scoop cookie dough, around 1.5 tablespoons per cookie, and place 3 inches apart on baking sheets. Gently press the remaining chopped walnuts (1/2 cup) onto the top of each cookie.
- Bake for 13-15 minutes or until edges appear set. Centers will look soft. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. These cookies improve in flavor after cooling—they're even better the next day.
