Pumpkin Ginger Molasses Cookies – Fit Foodie Finds

These pumpkin ginger molasses cookies are the perfect fall cookie, and adding molasses takes it to a whole new level of good! The result? A chewy cookie full of warm spices that’ll have you feeling absolutely smitten.

What do you get when you mix the fall flavors of the famous pumpkin spice latte with the favorite holiday spices of spicy molasses cookies? Pumpkin ginger molasses cookies, that’s what! It’s a medley of flavors that just can’t be beat. 

To make them, just mix your cookie dough in a stand mixer, let them chill in the fridge, and then roll ’em in turbinado sugar before sticking them in the oven to bake. No matter the occasion, these chewy pumpkin molasses cookies will have everyone in the fall spirit.

What You Need to Make Pumpkin Ginger Molasses Cookies

• Pumpkin pie spice: the perfect blend of spices to give your cookies that signature fall flavor. Feel free to use store-bought or use our 5-star pumpkin pie spice recipe to make your own!
• Coconut oil: if your coconut oil is solid, we recommend microwaving it on high for 15 seconds.
• Light brown sugar: brown sugar has a warmer flavor than regular sugar, perfect for this recipe.
• Pumpkin puree: pumpkin puree makes these cookies ultra moist and full of pumpkin flavor.
• Molasses: the go-to ingredient for gingerbread cookies.
• Turbinado sugar (optional): we love the extra touch turbinado sugar adds to the cookies! Feel free to skip the extra sugar.
• Stand mixer: a hand mixer would work for this recipe as well. We do not recommend using a spoon to mix since the recipe calls for cold/hard butter.

Variations and Substitutions

Coconut oil: If you want to use all butter and no coconut oil, we recommend 1/2 cup + 2 tablespoons.

Pumpkin puree: Don’t have pumpkin handy? You can substitute pumpkin purée with squash purée, carrot purée, or sweet potato purée.

Molasses: You can mimic the flavor of molasses by mixing liquid sweeteners like honey or maple syrup with equal parts brown sugar.

Toppings: Get creative and decadent by adding a pumpkin spice-flavored icing or frosting!

Storage + Freezer Directions

Store any leftover pumpkin ginger molasses cookies in an airtight container at room temperature for up to 5 days.

To freeze, place your cookies in an airtight, freezer-safe bag or container and store them in the freezer for up to 2 months.

Serving Suggestions

Unfortunately, autumn comes and goes faster than the leaves fall to the ground — so we gotta make it count, right? Pair these tasty pumpkin gingerbread cookies with other delectable fall treats like our Pumpkin Cream Cold Brew, Spiked Apple Cider, or Pumpkin Berry Smoothie!

Craving something more savory? Our Butternut Squash Harvest Bowl, Instant Pot Pumpkin Curry, and Pumpkin Chili are the perfect meals to enjoy before you dig into dessert.

Pumpkin Ginger Molasses Cookies

These pumpkin ginger molasses cookies combine the fall flavors of pumpkin and holiday spices of molasses to create the ultimate fall dessert.

Prep:1 hour hour 30 minutes minutes

Cook:13 minutes minutes

Total:1 hour hour 43 minutes minutes

Ingredients

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

Instructions 

• Preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.

• Add all of the dry ingredients to a medium bowl and whisk until combined. Set aside for later.

• Next, using a stand mixer* cream the coconut oil, butter, and brown sugar together at medium speed. This will take around 3-4 minutes.

• Add the pumpkin and molasses to the mixture and cream the ingredients together until smooth. This will take another 3-4 minutes. Be sure to scrape the sides of the bowl periodically.

• Crack the egg. Mix on medium until combined.

• Finally, slowly add the dry ingredients to the wet ingredients with a 1/2 cup scoop at a time and mix on medium. Repeat until all dry ingredients are gone and the dough is combined. The dough should be a little thicker than normal cookie dough but still be very easy to form a ball.

• Wrap the dough ball with a piece of plastic wrap and then refrigerate for 30 minutes.*

• Using a 1.5 tablespoon cookie scoop, scoop cookie dough into hands and roll it into a ball.

• Then, roll the dough in turbinado sugar* and place on the greased baking sheet. Make sure to leave 2 inches in between cookies because they will expand. Repeat until the baking sheet is full. 12 cookies will fit on a standard baking sheet.

• Bake cookies at 350ºF for about 12 minutes.*

• Remove from the oven, let sit for 2-3 minutes on the hot baking sheet, and then transfer the cookies to a cooling rack.

Tips & Notes

• How long you refrigerate your cookie dough may vary depending on the fridge, the temperature of your home, etc. Just be sure the cookie dough is scoopable. A little sticky is ok.
• How long the cookies bake will depend on if you are baking at altitude and what oven is used.
• Coconut oil: If your coconut oil is solid, we recommend microwaving it on high for 15 seconds.
• Butter: If you want to use all butter and no coconut oil, we recommend 1/2 cup + 2 tablespoons.
• Stand mixer: A hand mixer would work for this recipe as well. We do not recommend using a spoon to mix since the recipe calls for cold/hard butter.
• Turbinado sugar: Rolling the cookies in turbinado sugar is optional. Feel free to skip the extra sugar.

Nutrition facts

Calories: 212kcal Carbohydrates: 33g Protein: 2g Fat: 9g Fiber: 1g Sugar: 19g