These Pumpkin Ginger Molasses Cookies are a fall favorite: soft, chewy, and packed with warm spices. Adding molasses deepens the flavor and gives the cookies a rich, holiday-like aroma. Expect tender centers, subtle pumpkin sweetness, and the warming spice blend that makes these cookies irresistible all season long.
These cookies blend classic pumpkin spice notes with the bold, cozy flavor of molasses for a cookie that feels both seasonal and festive. They’re perfect for fall gatherings, cookie swaps, or an easy weekend bake.
Make the dough in a mixer, chill it briefly, then roll each ball in turbinado sugar before baking. The process is simple, and the result is a batch of soft, spiced cookies that keep well and freeze beautifully.
What You Need to Make Pumpkin Ginger Molasses Cookies
- Pumpkin pie spice: a warm blend of cinnamon, ginger, nutmeg, and cloves to give the cookies classic fall flavor. Homemade or store-bought both work well.
- Coconut oil: measure softened (not melted) for proper texture. If solid, warm briefly until soft.
- Light brown sugar: adds moisture and a deeper sweetness than granulated sugar.
- Pumpkin puree: makes the cookies moist and delivers real pumpkin flavor.
- Molasses: the key ingredient that adds depth and that characteristic gingerbread note.
- Turbinado sugar (optional): for rolling the dough to add sparkle and a slight crunch to the outside.
- Stand mixer or hand mixer: mixing with cold butter and coconut oil is easiest with a mixer for consistent texture.
Variations and Substitutions
All-butter option: If you prefer not to use coconut oil, substitute with 1/2 cup plus 2 tablespoons butter. The cookies will still be tender and flavorful.
Pumpkin alternatives: If you don’t have pumpkin puree, canned butternut squash, sweet potato, or carrot purée can be used in equal amounts for similar texture and moisture.
Molasses flavor swap: For a milder molasses note, blend a liquid sweetener (honey or maple syrup) with some brown sugar, though true molasses provides the best classic gingerbread profile.
Toppings: For a more decadent cookie, add a pumpkin-spice icing, cream cheese frosting, or a simple dusting of powdered sugar once cookies cool.
More favorite pumpkin treats
Pumpkin Desserts
- Pumpkin Oatmeal Cookie Bars
- Pumpkin Almond Butter Freezer Fudge
- Pumpkin Pie Banana Nice Cream
- All Pumpkin Recipes (collection)
FAQs
Gingersnaps are typically crisp and crunchy, while molasses cookies tend to be soft and chewy with a richer, deeper molasses flavor.
The dough is ready when it’s scoopable and holds together. It may still be slightly sticky, which is fine for shaping into balls.
Dark molasses gives a stronger, more robust flavor and darker color, but light molasses works well if you prefer something milder.
Storage + Freezer Directions
Store baked cookies in an airtight container at room temperature for up to 5 days. Keep them layered with parchment paper to prevent sticking.
To freeze: Place cooled cookies in a freezer-safe bag or container with parchment between layers. Freeze for up to 2 months. Thaw at room temperature before serving.
try it!
Homemade Pumpkin Pie Spice
This simple blend of cinnamon, ginger, nutmeg, and cloves is the perfect complement to these cookies and most fall desserts.
Serving Suggestions
These pumpkin ginger molasses cookies pair wonderfully with warm beverages like coffee, spiced cider, or a creamy pumpkin cold brew. For a cozy dessert spread, serve them alongside other fall treats such as pumpkin bars or spiced fudge. For a savory-first meal, try them after a hearty autumn bowl or pumpkin curry.
Pumpkin Ginger Molasses Cookies
Ingredients
Dry Ingredients
- 2 1/2 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 small pats
- 1 cup light brown sugar, scooped and leveled
- 1/2 cup pumpkin puree
- 1/2 cup molasses
- 1 large egg
- Turbinado sugar for rolling (optional)
Instructions
- Preheat the oven to 350ºF and lightly grease or line a baking sheet with parchment paper.
- In a medium bowl, whisk together all dry ingredients until evenly combined. Set aside.
- Using a stand mixer or hand mixer, cream the softened coconut oil, cold butter, and light brown sugar on medium speed for about 3–4 minutes, until light and fluffy.
- Add the pumpkin puree and molasses, then continue to beat for another 3–4 minutes until the mixture is smooth. Scrape the bowl sides as needed to ensure even mixing.
- Crack in the egg and mix on medium until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, about 1/2 cup at a time, mixing on medium until a cohesive dough forms. The dough will be thicker than standard cookie dough but should still form into balls easily.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes, or until scoopable but not rock hard.
- Use a 1.5 tablespoon scoop (or roll by hand) to portion the dough. Roll each portion into a ball, then roll in turbinado sugar if using. Place the dough balls onto the prepared baking sheet, leaving about 2 inches between cookies to allow for spreading. You can fit about 12 cookies on a standard sheet.
- Bake at 350ºF for approximately 12–13 minutes. Baking times may vary with altitude and oven differences; the centers should look set but still soft.
- Remove from the oven and let the cookies sit on the hot baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Tips & Notes
- Chill time varies by refrigerator and room temperature. Dough should be scoopable; a slightly sticky texture is fine.
- Baking times depend on oven and altitude—watch closely the first time you make them.
- If coconut oil is solid, warm briefly until softened but not melted.
- To use all butter instead of coconut oil, use 1/2 cup plus 2 tablespoons butter total.
- Rolling in turbinado sugar is optional but adds a pleasant texture and sparkle to the finished cookies.
Nutrition
Calories: 212 kcal · Carbohydrates: 33 g · Protein: 2 g · Fat: 9 g · Fiber: 1 g · Sugar: 19 g
Nutrition information is an estimate and should be used as a guideline.
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Photography: photos in this post by Ashley McGlaughlin from The Edible Perspective.