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Soft Pumpkin Molasses Cookies

Print Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Dessert, Snack
Servings 30 Cookies
Calories 126 kcal

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.